Isomaltulose
Isomalt is produced from sucrose through a two-step enzymatic process: first, sucrose is converted to isomaltulose; then, isomaltulose is hydrogenated to form isomalt. This process ensures high purity and a natural sugar-like taste profile.
Product Details
Basic Info.
| Model NO. | Sugar Replacer Isomalt |
| EINECS | 613-617-0 |
| Type | Isomalt |
| Nutritional Value | Nutritional |
| Effect | Sweetener |
| Resource | Natural |
| Appearance | White Crystalline Powder |
| Grade | Food Grade.Industrial Grade |
| Transport Package | Bag |
| Specification | 99% |
| Trademark | zhuofeng |
| Origin | China |
| HS Code | 29400090 |
| Production Capacity | 4000t/Year |
Product Description
Chemical Identification:
CAS No. : 64519-82-0
Chemical Designation: Sugar alcohol (polyol)
Appearance: White crystalline granular or powder
Manufacturing Process:
Isomalt is produced from sucrose through a two-step enzymatic process: first, sucrose is converted to isomaltulose; then, isomaltulose is hydrogenated to form isomalt. This process ensures high purity and a natural sugar-like taste profile.
Specification
|
ITEMS |
STANDARD |
|
Apperance |
Granule 4-20mesh |
|
GPS+GPM-Content |
≥98.0% |
|
Water(free and crystal) |
≤7.0% |
|
D-sorbitol |
≤0.5% |
|
D-mannitol |
≤0.5% |
|
Reducing Sugars (as glucose) |
≤0.3% |
|
Total sugar (as glucose) |
≤0.5% |
|
Ash content |
≤0.05% |
|
Nickel |
≤2mg/kg |
|
Arsenic |
≤0.2mg/kg |
|
Lead |
≤0.3mg/kg |
|
Copper |
≤0.2mg/kg |
|
Total heavy metal (as lead) |
≤10mg/kg |
|
Aerobic bacterial count |
≤500cuf/g |
|
Coliform bacteria |
≤3MPN/g |
|
Causative organism |
Negative |
|
Yeasts and moulds |
≤10cuf/100g |
|
Particle size |
Min.90%(between 830 um and 4750 um) |
Key Features & Benefits
Sweetness Intensity: 0.5–0.6 times that of sucrose, with no bitter aftertaste
Low Caloric Value: Approximately 2.0 kcal/g (half the calories of sugar)
Low Hygroscopicity: Excellent shelf stability and resistance to moisture absorption
Clean Sweetness: Pure, sucrose-like taste without off-flavors or odors
Synergistic with High-Intensity Sweeteners: Effectively masks undesirable aftertastes of sweeteners like stevia or aspartame
Tooth-Friendly: Non-cariogenic-does not promote dental caries
Low Glycemic Impact: Suitable for diabetics and low-carb diets
Applications
Isomalt is widely used as a natural sugar substitute in:
Confectionery: Hard and soft candies, chocolates, chewing gum, jelly
Beverages: Soft drinks, nutritional drinks, powdered mixes
Dairy: Ice cream, frozen desserts, yogurt
Bakery: Cookies, cakes, cereals, nutrition bars
Pharmaceutical & Nutraceutical Products: Tablet coatings, syrups, lozenges
Properties of Isomaltulose
Sweetness: About 50% that of sucrose, with a natural mild sweetness
Low Glycemic Index (GI ≈ 32): Provides sustained energy release without sharp blood glucose fluctuations
Prebiotic Potential: Supports growth of beneficial gut bacteria
High Stability: Resistant to acid and enzymatic degradation in food processing
Applications of Isomaltulose
Sports and energy drinks
Infant and clinical nutrition formulations
Functional confectionery and cereals
Sugar-reduced products with full carbohydrate content
Packaging
10KG/CARTON,(SIZE:52CM*28CM*38CM:VOLUME:0.05M)
NET WEIGHT:10KGS GROSS WEIGHT:12KGS -25KG/DRUM.
(SIZE:ID40CM*H55CM:VOLUME:0.07M)
NET WEIGHT-25KGS GROSS WEIGHT:28KGS
Delivery
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