Isomalt

Contents Introduction .............................................................................................................................276 Production ...............................................................................................................................276 Sensory Properties ................................................................................................................... 277

Sweetness and Taste ............................................................................................................ 277 Cooling Effect .................................................................................................................... 278

Physico-chemical Properties .................................................................................................... 279 Physical Properties .............................................................................................................. 279 Chemical Properties ............................................................................................................ 283

Physiological Properties ........................................................................................................... 283 Caloric Value ...................................................................................................................... 283 Dental Health ..................................................................................................................... 284 Low Glycemic and Insulinemic Response ........................................................................... 284 Gastrointestinal Tolerance ................................................................................................... 285 Toxicological Evaluations .................................................................................................... 285

Applications ............................................................................................................................ 285 High-boiled Candies ........................................................................................................... 286 Low-boiled Candies ............................................................................................................ 287 Coated Products ................................................................................................................. 287 Chewing Gum .................................................................................................................... 288 Compressed Tablets/Lozenges ............................................................................................. 288 Chocolate ........................................................................................................................... 290 Baked Products ....................................................................................................................291 Jam and Fruit Spreads ..........................................................................................................291 Cereals and Bars ..................................................................................................................291 Pharmaceutical Applications ............................................................................................... 292

Regulatory Status .................................................................................................................... 294 References ............................................................................................................................... 294

Introduction Since the early 1990s, the sugar free confectionery market has developed from a niche market to mainstream. is was possible because there was no longer any need to make sacrifices in taste and quality thanks to the sugar replacement ingredients available. Polyols (synonym for sugar alcohols) are nutritive sweeteners, which replace sugars like sucrose, high fructose corn syrup or glucose syrup cup by cup. On top of the replacement of sugars, polyols provide additional benefits to final products. Toothfriendly, low or reduced glycemic and calorie reduced confectionery, baked goods, and pharmaceutical products are possible nowadays. Sugar-free bulk sweeteners are sweeteners that give body and texture to a product, as well as a sweet flavor. Ideally, they do not cause any aftertaste and provide the same functions as sucrose and glucose. eir metabolism in the gastrointestinal tract and their biochemical changes in the mouth, however, differ from sucrose and glucose.