Isomalt (E953) – Sugar Substitute Explained
Isomalt is a reduced-calorie sugar substitute (E953) derived from sucrose, widely used in sugar-free foods and confectionery products.
Things worth knowing about "Isomalt"
Isomalt is a reduced-calorie sugar substitute (E953) derived from sucrose, widely used in sugar-free foods and confectionery products.
What is Isomalt?
Isomalt (also known as isomaltitol, food additive E953) is a naturally derived sugar substitute belonging to the group of sugar alcohols (polyols). It is produced from sucrose (ordinary table sugar) but contains significantly fewer calories and has a minimal impact on blood glucose levels. Isomalt is widely used in the food industry, particularly in sugar-free candies, chewing gums, chocolates, and baked goods.
Production and Chemical Properties
Isomalt is produced from sucrose in a two-step enzymatic process. Sucrose is first converted into isomaltulose, which is then hydrogenated (saturated with hydrogen). The resulting product is a white, crystalline powder with a pleasant sweet taste and no bitter aftertaste.
- Sweetness: approximately 45–65% of the sweetness of table sugar
- Caloric value: approximately 2 kcal/g (table sugar: approx. 4 kcal/g)
- Glycemic index (GI): very low (approximately 2)
- Tooth-friendly: poorly fermented by oral bacteria
Use in Food Products
Isomalt is used as a sweetener, bulking agent, and carrier substance in a wide variety of food products. It is particularly valued for its excellent thermal stability – it can be heated to high temperatures without caramelizing or becoming sticky, making it ideal for sugar confectionery art and candy decoration.
- Sugar-free hard candies and lollipops
- Chewing gums and dental chewing gums
- Sugar-free chocolate
- Dietetic baked goods and cereals
- Dietary supplements and pharmaceutical tablets
- Decorative sugar art (isomalt sculptures)
Health Aspects
Benefits
- Blood glucose friendly: Isomalt is only slowly and incompletely absorbed in the small intestine, resulting in a very low rise in blood glucose and insulin levels. This makes it suitable for people with diabetes.
- Tooth-friendly: Since isomalt is not significantly fermented by oral bacteria such as Streptococcus mutans, it does not promote the development of tooth decay (dental caries).
- Reduced calorie content: With only approximately 2 kcal/g, isomalt provides about half the calories of sugar.
Possible Side Effects
Because isomalt is only partially absorbed in the small intestine, a portion passes into the large intestine, where it is fermented by gut bacteria. Consuming larger amounts may cause flatulence, bloating, and loose stools or diarrhea. The European Food Safety Authority (EFSA) recommends that foods containing more than 10% added polyols carry a warning label stating that the product may have a laxative effect if consumed in excess. As a general guideline, a daily intake exceeding 20–30 g in adults is considered the threshold at which gastrointestinal discomfort may occur.
Safety and Regulatory Status
Isomalt is approved as a food additive in the European Union under the designation E953 and is classified as safe (Generally Recognized As Safe, GRAS) for use in food. No known toxic effects have been reported at normal dietary intake levels. Pregnant women and children may consume isomalt in moderate amounts, but should be mindful of potential digestive side effects.
References
- European Food Safety Authority (EFSA): Scientific Opinion on the safety of isomalt as a food additive. EFSA Journal, 2013.
- Livesey G. - Health potential of polyols as sugar replacers, with emphasis on low glycaemic properties. Nutrition Research Reviews, 2003; 16(2): 163–191.
- World Health Organization (WHO): Evaluation of certain food additives and contaminants. WHO Technical Report Series, Geneva.
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