Isomalt, a natural sugar substitute, is used for its physical characteristics similar to those of sugar, but with little impact on blood glucose levels. It is available in both fine and granular versions. Isomalt is obtained from beets and is obtained through a chemical process that passes through the breakdown of sugar into glucose and mannitol. It appears as a white and odorless substance.

Features

Isomalt is a sugar substitute sweetener, with a low glycemic index (2 kcal / g while sugars 4 kcal / g) used in Cake Design and confectionery as an ideal sugar substitute for making sweets for diabetic people or on a diet. . Thanks to its resistance to high temperatures and slow crystallization, isomalt is ideal for creating decorations and sculptures of crystallized sugar for cakes and desserts.

How to use

It is used in the preparation of low calorie desserts (50% compared to sucrose). It has the same appearance, body and mass as sugar. the sugar replacement ratio is to be considered 1/1, even if it has a 40% lower sweetening power. It is a carbohydrate, also ideal for decorations and artistic garnishes such as pulled sugar. There is the possibility of coloring the isomalt with food dyes, although once colored it is not possible to bring it back to high temperatures, as it will be less resistant to heat.

Method of conservation

24 months product to be stored in a cool and dry place.

Available formats

  • Fine isomalt 20 kg bag 600 kg 80 × 120 pallets
  • Granular isomalt 25 kg bag 750 kg 80 × 120 pallets

Daila srl, in addition to being one of the leaders in the sector for the production and sale of sugar grains of different granulometry and icing sugar in different formats, presents in its wide range of articles multiple sugar substitute products such as isomalt.