Description
Use as a Sweetener: By far the most common use of isomalt is as an additive in “sugar-free” candies, lozenges, and other commercial foods. It’s about as sweet as natural sugar, but doesn’t have to worry about blood sugar and calories. Of course, not that this substitute is completely calorie-free, but it has half the sugar. As a result, it cannot be used in zero-calorie products. Because it doesn’t cause tooth decay like sugar, many toothpastes also use it to improve the taste. Although not baked or reactive like sugar, other non-sugar sweeteners such as sucralose are sometimes mixed with isomalt to produce a sugar-like sweetness. For example, it doesn’t melt as quickly, it doesn’t look or taste the same, and some product forms designed for baking are actually bitter. This compound is often processed into granules with chemicals such as potassium acesulfame, so it imparts an unpleasant taste when simply ingested. Use as a preservative: This substance also prolongs shelf life and is sometimes used in products such as breakfast cereals, cookies, baked bread and muffins. It has a tendency to stabilize other ingredients, resist mold and spoilage, and keep dry foods fresh and crisp for longer. Aesthetic Uses: Many chefs and professional food decorators also use isomalt to beautify food. For example, it is often used to make cakes and food molds. It has the advantage of being moisture resistant and easy to shape. Digestive problems and gastrointestinal distress: Excessive consumption of isomalt-containing foods can cause severe nausea and bloating. Many people also experience these symptoms after ingesting small amounts. In most cases, this has something to do with the compound not being easily digested. Although the body usually treats regular sugars as carbohydrates, it treats isomalt as fiber. Consuming too much isomalt can increase bowel movements and can also cause problems such as painful bloating, diarrhea, and gas. To reduce these negative effects, it is recommended that adults limit daily intake to 50 grams and children no more than 25 grams. Some studies have found that taking isomalt in small amounts over time builds tolerance.
