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Sugar Association Isomalt and lactitol are commonly called bulk sweeteners because their sizes are nearly the same as sugar. Isomalt is considered to have 2 calories per gram. Isomalt may be mixed with an artificial sweetener to bring the level of sweetness up to what it would be if sugar were used. www.sugar.org /consumers/sweet_by_nature.asp?id=278   (1274 words)

Schokolade.de - Schokolade - Lexikon - Isomalt Isomalt (E 953) ist ein synthetisch-enzymatisch hergestellter Zuckeraustauschstoff. Was ihn somit von den anderen Zuckeraustauschstoffen unterscheidet. Der Übermäßige Genuss von Isomalt kann abführend wirken. www.schokolade.de /56_lexikon_isomalt.htm   (70 words)

Isomalt - Physik-Lexikon   (Site not responding. Last check: 2007-10-26) Isomalt hat einen Energiegehalt von etwa 2 kcal/g, in der EU ist der für alle Zuckeraustauschstoffe festgelegte Wert von 2,4 kcal/g angegeben. Isomalt ist der einzige Zuckeraustauschstoff der ausschließlich aus Rübenzucker gewonnen wird. Diese wird dann durch Anlagerung von Wasserstoff in Isomalt umgewandelt. www.physik-lexikon.de /wiki/index.php?title=Isomalt   (274 words)

Cargill Sweetness Solutions: Characteristics Isomalt is a sugar substitute consisting of dissaccharide alcohols. Isomalt is available as a crystallised powder with different granulometries, as a pure syrup and in a liquid blend with a special maltitol syrup in which the content of maltitol and hydrogenated oligosaccharides are balanced. As a consequence of the conversion of the reducing sugar group of the intermediate isomaltulose into an alcohol function during the production of isomalt, the chemical stability is improved and the tendency to undergo Maillard reactions (browning) is substantially reduced. www.cargillsweetness.com /index.php?id=859   (192 words)

Calorie Control Council | Reduced-Calorie Sweeteners: Isomalt Isomalt gives products bulk, texture and mild sweetness, while the intense sweetener brings the level of sweetness up to what it would be if sugar were used. Isomalt’s physiological characteristics are a result of this process: Isomalt does not promote tooth decay, has a very low blood glucose effect (low glycemic response), has an effect like dietary fiber in the gut and has only half of the caloric value of sucrose. Isomalt's lower caloric value is partly due to the fact that intestinal enzymes are not able to easily hydrolyze its more stable disaccharide bond. www.caloriecontrol.org /isomalt.html   (1302 words)

Isomalt - Datenbank Zusatzstoffe In der Lebensmittelindustrie wird Isomalt insbesondere für energiereduzierte Lebensmittel eingesetzt. Isomalt wird in einer mehrstufigen chemischen Reaktion aus Zucker (Saccharose) hergestellt. Isomalt ist ohne Höchstmengenbeschränkung (quantum satis) für bestimmte Lebensmittel zugelassen. www.zusatzstoffe-online.de /zusatzstoffe/293.e953_isomalt.html   (201 words)

Isomalt Because of its lower calorie value and other health benefits, isomalt is useful for people who are trying to moderately reduce their total energy intake while still being able to occasionally enjoy their favorite desserts, candy, and other sweetened foods as part of meals and snacks. Isomalt gives products bulk, texture and mild sweetness; the intense sweetener brings the level of sweetness up to what would occur if sugar were used. Isomalt's lower caloric value is partly due to the fact that intestinal enzymes are not able to easily hydrolyze its more stable disaccharide bond. www17.netrition.com /global_sweet_isomalt.html   (1535 words)

Isomalt - Gesundheitsfragen Isomalt (E 953), ein Zuckeraustauschstoff, wird synthetisch-enzymatisch aus der Saccharose des Rübenzuckers hergestellt, vor allem zur Herstellung von kalorienreduzierten Lebensmitteln, Desserts, Speiseeis, Marmeladen, Brotaufstrichen, Obstzubereitungen, Kaugummi, Süßigkeiten, Gebäck, Saucen und Senf. Isomalt hat nur halb soviel Kalorien wie Zucker, da es vom Organismus nur zu etwa 50% energetisch genutzt wird. Isomalt ist für Diabetiker geeignet, weil die körpereigenen Enzyme Isomalt nur in geringerem Maße und wesentlich langsamer spalten können, als herkömmlichen Zucker. gesund.qualimedic.de /Zuckeraustauschstoff_isomalt.html   (175 words)

604. Isomalt (WHO Food Additives Series 20) The fate of isomalt in the gastrointestinal tract of female rats that had been adapted to the compound was investigated by increasing its dietary concentration from 10% to 34.5% over a period of 3-4 weeks. Isomalt was fed to groups of rats (10 males and 10 females) at levels of 0, 2.5, 5.0, or 10.0% of the diet; a group fed 10% sucrose was used as an additional control. Isomalt was fed to groups of 10 male or 10 female rats at levels of 0 (control), 2.5, 5.0, or 10% in the diet. www.inchem.org /documents/jecfa/jecmono/v20je14.htm   (9551 words)

Omnipelagos.com ~ article "Isomalt"   (Site not responding. Last check: 2007-10-26) Isomalt is an artificial sugar substitute, a type of sugar alcohol, which is primarily used for its sugar-like physical properties. Isomalt is typically blended with a high intensity sweetener such as sucralose, so that the mixture has approximately the sweetness of sugar. An interesting use of isomalt is found in the product DiabetiSweet, a sugar substitute sold for baking use and composed of a blend of isomalt and acesulfame potassium, but it has a bitter taste (due to the acesulfame potassium) and lacks the caramelizing properties of sugar. www.omnipelagos.com /entry?n=isomalt   (288 words)

Lentia | Specialties | Isomalt ISOMALT is produced by enzymatic rearrangement of sucrose in two stages. ISOMALT can be used for pulling or blowing, it does not quite have the same elasticity as sugar, however it is ideal for re-heating in a microwave. Boil 1 kg ISOMALT with ½ liter water to 165°C www.lentia.com /lentia/isomalt.htm   (274 words)

When it comes to the crunch, Isomalt leads the way   (Site not responding. Last check: 2007-10-26) Isomalt is derived from beet sugar and is said to be similar to sugar in sweetness, taste and technological properties. Isomalt is said to be different from intense sweeteners like Aspartame or Saccharin as it also adds body and texture to foods. Cereal rings made with the low hygroscopic Isomalt also showed a significantly improved shelf life, reported Palatinit, as they were virtually unchanged even after six months of storage compared to the sugar product samples which had an 18 per cent reduced bite force. www.nutraingredients.com /news/printNewsBis.asp?id=45876   (373 words)

Cerestar invests in isomalt In recent years sugar-free confectionery has moved into the mainstream confectionery aisle,helped by an increasing number of people with diabetes and by concern overobesity and health; sugar-free hard sweets are one of the leading productsin the confectionery industry. Isomalt can be combined with other polyols or specialty ingredients tocreate high-value ingredient systems and offer the necessary flexibility fordifferent types of sugar-free confectionery products. Isomalt's main functional benefits are its low calorific value as a bulking agent, its similarity to sucrose, with 50 per cent of sweetness and its high stability. www.confectionerynews.com /news/ng.asp?n=14495-cerestar-invests-in   (539 words)

Party Cakes N Things :: Isomalt, Diabetic Supplies Because of its lower calorie value and other health benefits, isomalt is useful for people who are trying to moderately reduce their total energy intake while still being able to occasionally enjoy their favorite desserts, candy, and other sweetened foods as part of meals and snacks. Isomalt’s sweetening power depends on its concentration, temperature and the form of the product in which it is used. Isomalt's lower caloric value is partly due to the fact that intestinal enzymes are not able to easily hydrolyze its more stable disaccharide bond. www.partycakesnthings.com /proddetail.php?prod=32011   (1035 words)

Food Processing Technology - Palatinit - Sugar Replacers for Sugar-Free Food Processing ISOMALT candies are easy to store and package, as they do not require individual wrapping. ISOMALT replaces sugar in a ratio of 1:1 in the production process, ensuring that only minor amendments are needed for an easy change from sugar to sugar-free status. ISOMALT ST is an all-round product that can be used in all sugar-free applications and which is particularly suitable for crunchy baked goods and hard boilings. www.foodprocessing-technology.com /contractors/ingredients/palatinit   (628 words)

Isomalt - ChefTalk Cooking Forums Isomalt replaces the bulk/texture of sugar 1:1 in baking applications but when it comes to sugar work, it's not that simple. Isomalt is less elastic than other sugar so it makes a poor starter sugar for beginners. Decomalt and Isomalt are both food safe they just do not stay with you so its best to have a bathroom close by if you know what I mean. www.cheftalk.com /forums/pastries-baking-general/16166-isomalt.html   (1282 words)

children with DIABETES - Isomalt Isomalt is a low digestible carbohydrate, which is only partially digested in the intestines. The few people who might be sensitive usually have no problem if they start with small portions and gradually increase their consumption of low digestible carbohydrates. This reserach shows that, after digestion of Isomalt, blood glucose and insulin values do not differ significantly from baseline levels in people who have either Type 1 or Type 2 diabetes. www.childrenwithdiabetes.com /d_08_b70.htm   (176 words)

Isomalt Caramelize! - ChefTalk Cooking Forums Isomalt is a Polyol (a sugar alcohol) while it shares a commonality with sucrose in it's texture and appearance and it is based on sucrose, that's where the similarity ends. The isomalt we use here, straight out of the box, gets un-cerimoniously dumped into a pan, heated until disolved and either poured onto a sil-pat and worked just like pulled sugar, or cast, same as sugar. Isomalt is crystal clear when cast properly and looks great when combined with almond nougat, or chocolate; and because it's so clear, you can shove a photocopy of a corporte logo or fancy script under it, and pipe out the image with tempered chocolate.... www.cheftalk.com /forums/showthread.php?t=15294   (1514 words)

1-Stop Sugarless Shop    Sweetener Information Sheet Isomalt is a unique, excellent tasting sugar-free sweetener. Isomalt is a mixture of two disaccharide alcohols—gluco mannitol and gluco sorbitol. Isomalt has been used in the United States for several years in products such as hard candies, toffee, lollipops, fudge, wafers, cough drops and throat lozenges. www.sugarlessshop.com /2000/sweetenerinfo.htm   (1624 words)

Isomalt   (Site not responding. Last check: 2007-10-26) Isomalt (E 953) ist ein synthetischer Zuckeraustauschstoff welcher aus Rübenzucker gewonnen wird. Isomalt hat einen Energiegehalt von etwa 10 kJ/g und ist für Diabetikernahrung geeignet. Da der Stoff kaum verändert in den Dickdarm gelangt und dort Wasser bindet kann zu hohe Aufnahme von Isomalt zu Durchfall führen. www.biologie.de /biowiki/Isomalt   (140 words)

Bioengineering AG - Online Dictionary Isomalt, a glucose-free sweetener (which therefore does not cause dental caries), is obtained from natural, pure sucrose. Isomalt is manufactured from sucrose which has been dissolved in water, filtered and sterilized: • the water is extracted from the isomalt in the vacuum dryer and, after sieving, the isomalt is ready for use. www.bioengineering.ch /php/biblio/lexikon_1-en.php?02020201&abc=I&search=&display=1495&offset=1   (108 words)

Cerestar ups isomalt production Discovered in the 1960s, isomalt is made from sucrose - with 50 per cent of its sweetness, and looks much like table sugar as it is white, crystalline and odourless. Isomalt is a mixture of two disaccharide alcohols, gluco mannitol and gluco sorbitol, provides approximately two calories per gram and is synergistic with other sweeteners. An added appeal is that isomalt, a self-affirmed GRAS substance in the US, does not promote dental caries because oral bacteria cannot readily convert it into decay causing acids. www.foodnavigator.com /news/ng.asp?n=47712-cerestar-ups-isomalt   (669 words)

Infotrieve Online The objective was to compare reaction of adult consumers of confectionery to milk chocolate made with either isomalt, sucrose or sorbitol. In a double-blind crossover trial isomalt chocolate was associated in healthy consumers (n = 58) with increased motion frequency, wind and flatulence compared with sucrose chocolate. Both isomalt and sorbitol chocolate were associated with higher incidence of wind and flatulence than for no chocolate, but only sorbitol chocolate increased motion frequency. www4.infotrieve.com /newmedline/detail.asp?NameID=1585682&Session=&searchQuery=Suchard&count=102   (212 words)

The Ingredients Consultancy Ltd Palatinit GmbH (Germany) produces Isomalt and is part of the Südzucker Group (the largest European sugar producer). Oral bacteria are unable to use ISOMALT as an energy source, which keeps them from producing harmful acids that cause tooth cavities. ISOMALT pH-values in the mouth remain in a neutral band, whereas after consumption of sugar they quickly drop to a harmful level. www.theingredients.co.uk /Palatinit%20GmbH/Isomalt_Main.htm   (445 words)

Chocolate without sugar Isomalt is commonly added to cocoa butter, chocolate, and other ingredients to sweeten chocolate bars, as well as other tasty confections. Isomalt is a tasty alternative to sugar because it has less calories and it does not cause cavities in teeth. Xylitol and Isomalt are just two sweet replacements that are known as "Sugar Alcohols." "Sugar alcohols" give chocolate and other confections a pleasingly sweet taste and a creamy consistency without adding calories. www.happynews.com /living/chocolate/chocolate-without-sugar.htm   (607 words)

Isomalt - TransGen Lebensmitteldatenbank Isomalt (auch: Palatinit) gehört zu den Zuckeralkoholen und ist als Zuckeraustauschstoff auch für Diabetiker geeignet ist. Isomalt wird bei verschiedenen Produkten eingesetzt und erfüllt dabei unterschiedliche technologische Aufgaben; etwa: Es ist fraglich, ob Isomalt gekennzeichnet wird, sollte der Ausgangsstoff Zucker aus gentechnisch veränderten Zuckerrüben stammen. www.transgen.de /datenbank/zusatzstoffe/132.isomalt.html   (193 words)

Palatinit of America, Inc. (The IFT Food Expo 2003). | Manufacturing > Food Manufacturing from AllBusiness.com Moreover, due to ISOMALT ST's low hygroscopicity, candies do not become sticky and do not require individual wrapping, while maintaining a long shelf life. Due to its composition, ISOMALT GS shows a higher solubility than ISOMALT ST, which results in an increased impact sweetness and flavor release similar to sugar. With its very low crystal water content, ISOMALT LM allows standard processing and conching temperatures to round off the pure cocoa flavor profile, and delivers good snap and smooth melting behavior in the mouth. www.allbusiness.com /manufacturing/food-manufacturing/591931-1.html   (703 words)

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