Isomaltose
Isomaltose resists browning and acid hydrolysis better than maltose, which makes it useful where a product must stay pale and stable through long shelf life.
Key Specifications
| Purity | ≥ 95 percent |
|---|---|
| Moisture | ≤ 6 percent |
| Sweetness | 25-30 percent of sucrose |
| Form | Crystalline powder |
| Solubility | Soluble in water |
| Mesh | 80 |
A non-reducing sugar for sensitive systems
Isomaltose resists browning and acid hydrolysis better than maltose, which makes it useful where a product must stay pale and stable through long shelf life.
Specialty and fermentation use
Because it is relatively scarce and costly, it is used in specialty confectionery and as a defined substrate in fermentation and research applications rather than as a mainstream sweetener.
Typical Applications
- Specialty confectionery — Where colour stability through storage is critical.
- Fermentation media — A defined carbohydrate source for controlled microbial work.
Frequently Asked Questions
How is it different from isomalt?
Isomaltose is a disaccharide of two glucose units; isomalt (E953) is a sugar alcohol blend used as a bulk sweetener.
Is it cost effective as a sweetener?
No. Its use is functional, not economical sweetness.
Is it non-reducing?
Yes, which is why it resists Maillard browning.
Explore more: All Products · Industry News. Ready to discuss your project? Request a quote.