Products Description

Isomaltitol is a chemical substance, a white odorless crystal, sweet in taste, with a sweetness of about 45% to 65% of sucrose, and slightly hygroscopic.

White odorless crystals, sweet in taste, with a sweetness level of approximately 45% to 65% of sucrose. Slightly hygroscopic, with a melting range of 145 to 150℃. Specific rotation ≥ +91.5° (4% aqueous solution, M/V); soluble in water, its solubility in water is lower than that of sucrose at room temperature, but can approach that of sucrose after heating; insoluble in ethanol.

Items	Standard	Results
Content %	≥95	98.3
Moisture %	≤1.0	0.8
Other sugars %	≤4	2
Ash (%)	≤0.1	01
Arsenic (As) %	≤0.00005	0.0003
Lead (Pb) %	≤0.0001	0.001
Copper (Cu) %	≤0.0002	0.0002
Total bacterial count cfu/g	≤350	Conforms
Coliform cfu/100g	≤30	Conforms
Salmonella	Cannot examine out.	Not examine out.

Products Application

Due to its unique properties, isomaltulose is suitable for production using ordinary equipment. Isomaltulose has a pure taste similar to sucrose, without any unpleasant aftertaste or odor. It can work synergistically with strong sweeteners to mask the unpleasant aftertaste and odor of the latter, has low hygroscopicity, high stability, low energy content, and is non-cariesogenic. Therefore, it is a perfect sugar substitute. Isomaltulose has been widely used in the production of various foods: hard candies, soft candies, chewing gum, chocolate, jelly, cold drinks, ice cream, baked goods, and tablet production, etc.
Hard candies
Because isomaltulose has low water absorption, it does not stick together when producing pressed, filled, bonded or cast hard candies, and is not prone to cold flow. The products produced can be stored in bulk packaging without heat sealing and individual packaging, which can greatly reduce costs and enable the products to have a longer shelf life.
Candy coating
The low water absorption property of isomaltulose is also widely applied in this field. 160-200 mesh powdered isomaltulose used in candy coating can extend the shelf life of candies, make the candies easier to package, and thereby reduce production costs.
Chewing gum and tablet production
The low solubility of isomaltulose makes it crystalline in chewing gum and tablet production, with flavor characteristics very close to sucrose, mild sweetness, low negative dissolution heat, and the ability to fully display the flavor of candies, with the sweetness lasting longer than that of other products.
Chocolate
The low negative dissolution property of isomaltulose, along with its pure taste, can be comparable to sucrose, making it an ideal raw material for the production of chocolate suitable for diabetics, people afraid of obesity, or low-calorie types.