What is isomalt?
Isomalt is a replacement of sugar and sugar alcohol made of beet. Despite its natural origin, the compound is generally considered artificial, at least if it was extensive chemically manipulated. It is most commonly used in commercial food production and objects that contain it can be marked "without sugar". It has also been shown to expand the life of some products, which has led to its expanded use as a preservative.
creation and production
merging was first created by the German company Beneo-Palatinit in the early 80s. At that time it became popular throughout Europe, but was not approved for use in the United States until 1990. Most countries around the world have also approved it for human consumption and remains a popular ingredient for many foods, especially sweets.
Isomalt creation is somewhat complicated. Chemists first insulate the compounds of natural sugar from beet and then overlap - usually with heat - into a reduction disaccharide. This product is then hydrogeNova using a catalytic converter. The final result is a substance similar to sugar, which has many characteristics of natural sweetener, but contains only low glucose levels. In accordance with this, it has only a very small impact on blood sugar and is generally considered to be "safe" for diabetics and others with concerns about blood sugar. Isomalt is also gluten -free.
chemical composition
The compound has a much more complex chemical composition than natural sugar. Its official molecular formula is C
uses as a sweetener
by far the most common use of Isomalt is the sweetener in “sugar -free” candies, a drop of cough and other commercially prepared meals. Fo -producers can often achieve the same sweetness with a compound they have done with sugar but without sugar in the blood and kaloricky problems. This does not mean that the replacement is completely calories - it contains about half of the sugar calories. As a result, it is not used in zero caloric products. However, this does not cause dental mouths in the way it does normal sugar, and some toothpastes use it to improve the taste without the support of cavities.
Sometimes it is mixed with other sweet sweeteners, such as sukralosis, to give it about the same sweetness as sugar, even if it does not react or respond as sugar. For example, it does not look so fast, nor does it look like it. Some forms that are sold for baking are actually quite bitter. The compound is often treated with chemicals known as potassium Acesulfame to granulate it, which can give it an undesirable taste when consumed by itself.
used as a preservative
It has also been shown that the substance prolongs life and sometimes used in breakfast cereals, biscuits and bakeries such as breads and muffins. Tends to stabilizeother ingredients and may avert molds and bonding; It can also help keep dry goods fresh and fresh longer.
aesthetic use
Many cooks and professional food decorators use ISOMALT for aesthetic purposes. It is very popular in Ozdos and food - most confectionery created for television competitions, wedding programs and other public displays use a replacement for how shiny it looks and how quickly it is set. It is highly resistant to moisture and is usually very easy to work and molds.
digestive concerns and stomach development
excessive consumption of food -containing foods can lead to serious stomach, flatulence and gas. Many people also report these symptoms even after minimal exposure. In most cases it is a proto -book is not easily digestible. While the human body usually considers regular sugars to be carbohydrates, the isomalt considers the fiber.
Consumption tends to increase bowel movements and can also cause painful flatulence, diaberrand flatulence. To minimize these negative effects, most healthcare workers recommend that people limit their daily intake to about 1.7 ounces (50 g) for adults and about 0.88 ounce (25 g) for children. Some studies also indicate that consuming a small amount of isomalt over time can build a slow tolerance.