What is isomalt and how is it used in confectionery. Isomalt: benefits and harm, recipes for sweets (caramel, chocolate) Isomalt properties and use in food

Isomalt is a high-quality low-calorie product that is very similar in taste and appearance to sucrose. This sweetener was officially created by a German company in 1980, and its mass production began in 1990.

Clinical picture

What doctors say about diabetes

Doctor of Medical Sciences, Professor Aronova S. M.

I have been studying the problem of DIABETES for many years. It's scary when so many people die and even more become disabled due to diabetes.

I hasten to report good news - the Endocrinological Research Center of the Russian Academy of Medical Sciences managed to develop a medicine that completely cures diabetes mellitus. At the moment, the effectiveness of this drug is approaching 100%.

Another good news: the Ministry of Health has achieved the adoption special program, which reimburses the entire cost of the drug. In Russia and the CIS countries, diabetics before can get the remedy FOR FREE.

Find out more>>

Subtleties of production and composition of isomalt

Although isomalt is a completely natural substance, its production involves multiple chemical processes.

1. First, sugar is obtained from sugar beets, which is processed into disaccharides.
2. Two independent disaccharides are obtained, one of which is combined with hydrogen molecules and a catalytic converter.
3. In the end, you get a substance that resembles the usual sugar both in taste and appearance. When eating isomalt, there is no feeling of a slight chill on the tongue that is inherent in many other sugar substitutes.

Isomalt: benefits and harms

Isomalt is a completely natural and complete sugar substitute. In terms of sweetness, they are absolutely identical, and the taste is completely indistinguishable.

• This sweetener is quite low - 2-9. The product is approved for use by people suffering from diabetes mellitus also because it is very poorly absorbed by the intestinal walls.
• Like sugar, isomalt is a source of energy for the body. After taking it, an energy boost is observed. A person feels incredibly cheerful and this effect lasts for quite a long time. Isomalt carbohydrates are not deposited, but are immediately consumed by the body.
• The product fits organically into the composition of confectionery products; it goes well with dyes and flavors.
• There are only 2 calories in one gram of isomalt, that is, exactly two times less than in sugar. This is a very important argument for those who are on a diet.
• Isomalt in the oral cavity does not interact with acid-forming bacteria and does not contribute to the occurrence of caries. It even slightly reduces acidity, which allows tooth enamel to recover faster.
• This sweetener to some extent has the properties of plant fiber - when it enters the stomach, it causes a feeling of fullness and satiety.
• Candies prepared with the addition of isomalt have very good external characteristics: they do not stick to each other or other surfaces, retain their original shape and volume, and do not soften in a warm room.

Isomalt does not harm anyone, including diabetics.

Isomalt does not cause an increase in glucose and insulin levels. Based on it, a wide range of products intended for diabetics are now produced: cookies and sweets, juices and drinks, dairy products.

Use of isomalt in the food industry

Confectioners love this product very much, because it is very malleable when making a variety of shapes and forms. Professional craftsmen use isomalt to decorate cakes, pies, muffins, sweets and pastries. Gingerbread cookies are baked on its basis and excellent lollipops are made. They taste in no way inferior to sugar ones.

Isomalt is also used as a dietary supplement for diabetics in almost one hundred countries around the world. It is approved by such serious authorities as the Joint Committee on Food Additives, the Scientific Food Committee of the European Community and the World Health Organization.

According to their findings, isomalt is recognized as absolutely non-hazardous and harmless for people, including those with diabetes. It can also be consumed daily.

If the product is used in its pure form, the daily dose is determined only by the attending physician, and in no case should it be exceeded or reduced. Only then will the real benefits of the supplement be felt. Typically, a sweetener is prescribed as a medicinal drug twice a day, like, for example, the Rio Gold sweetener, about which we have a separate article.

be careful

According to WHO, every year 2 million people die from diabetes and its complications around the world. In the absence of qualified support for the body, diabetes leads to various kinds of complications, gradually destroying the human body.

The most common complications are: diabetic gangrene, nephropathy, retinopathy, trophic ulcers, hypoglycemia, ketoacidosis. Diabetes can also lead to the development of cancer. In almost all cases, a diabetic either dies fighting a painful disease or becomes a real disabled person.

What should people with diabetes do? The Endocrinological Research Center of the Russian Academy of Medical Sciences succeeded make a remedy completely cures diabetes mellitus.

Currently, the Federal program “Healthy Nation” is underway, within the framework of which this drug is given to every resident of the Russian Federation and the CIS FOR FREE. For detailed information, see official website MINISTRY OF HEALTH.

If a sweetener is used as part of dishes and products, then the recommended dose at a time is 50 grams of chocolate, confiture or caramel. This is more than enough to satisfy your need and appetite for sweets.

The carbohydrates contained in isomalt are almost not absorbed by the intestines. This is why it is recommended as a sugar substitute for diabetics. While caramel contains only sweetener and water, chocolate also contains antioxidants, B vitamins, caffeine and other trace elements that have a beneficial effect on the functioning of the brain and central nervous system, and also protect against the formation of blood clots.

You can prepare sweets with isomalt yourself at home. You don't need any special ingredients for this. But you can be sure that the resulting product does not contain any harmful additives. In addition, it is easy to accurately calculate its calorie content.

1. Chocolate with isomalt. You will need a handful of cocoa beans - you can buy dietary ones at a specialty store. And also some skim milk and isomalt. 10 grams of sweetener per serving is enough. Cocoa grains need to be ground into powder, then combine all the ingredients in a saucepan and place on an electric stove or water bath. The mixture should be cooked over low heat until thickened. Then natural flavors are added to the liquid chocolate - vanilla, cinnamon, and a few ground nuts, if the diet prescribed by the doctor allows. After this, the mass is poured into a mold or simply onto a board, leveled with a knife and left to harden. This kind of chocolate will not only be delicious, but also very useful for anyone who suffers from high blood sugar levels. It can be eaten in small quantities daily. But doctors recommend taking short breaks so that the body does not get used to isomalt and caffeine.
2. Cherry diet pie. To prepare this dessert at home, you will need wholemeal flour, an egg, a little salt and a sweetener - no more than 30 grams. And, of course, a glass of ripe fresh pitted cherries. First, the dough is prepared from flour, eggs, salt and sweetener. You can add a little lemon zest to it for flavor. Then the cherry is poured in. The dough must be mixed thoroughly, placed in a mold and baked. When a golden brown crust forms on the surface, you should check the readiness with a toothpick. It is strictly forbidden to consume under-baked product if you have diabetes. After the cake is completely baked, it needs to be removed from the oven and cooled completely. The main requirement is not to eat dessert hot, this can seriously harm the body.
3. Cranberry jelly with isomalt. A glass of fresh berries needs to be rubbed through a sieve, combined with isomalt (you will need one tablespoon), add a glass of water. Place the mixture on the fire, bring to a boil and cook for several minutes. Then add gelatin pre-soaked in water - about 15 g. Remove from heat. Stir the mixture until the gelatin grains are completely dissolved, pour into molds, cool, and then put in the refrigerator to harden. No more than one serving of this jelly is allowed per day - a total of 4-5 should be obtained from the given amount of ingredients.

These are not the only recipes in which sugar can be replaced with isomalt, and thus many sweets can be made for diabetics. It is important to first consult with a doctor who is well acquainted with the patient’s medical history and physiological characteristics.

Our readers write

Subject: Conquered diabetes

From: Lyudmila S ( [email protected])

This article helped me completely get rid of diabetes, a supposedly incurable disease. Over the last 2 years I have started to move more, in the spring and summer I go to the dacha every day, my husband and I lead an active lifestyle and travel a lot. Everyone is surprised how I manage to do everything, where so much strength and energy comes from, they still can’t believe that I’m 66 years old.

Who wants to live a long, energetic life and forget about this terrible disease forever, take 5 minutes and read this article.

Go to article>>>

Drawing conclusions

If you are reading these lines, we can conclude that you or your loved ones have diabetes.

We conducted an investigation, studied a bunch of materials and, most importantly, tested most of the methods and medications for diabetes. The verdict is:

If all drugs were given, it was only a temporary result; as soon as the use was stopped, the disease sharply intensified.

The only drug that has given significant results is Difort.

At the moment, this is the only drug that can completely cure diabetes. Difort showed a particularly strong effect in the early stages of the development of diabetes mellitus.

Isomalt is a natural sweetener that was synthesized in the mid-20th century. To produce this substance, ordinary sucrose is used, so isomalt in reasonable quantities does not harm the human body.

The substance is actively used in the food industry as a preservative (E953). The sweetener contains:

• Equal amounts of oxygen and carbon;
• Hydrogen (twice as much).

Isomalt is used to make preventative toothpastes and cough syrups for children. The natural sugar substitute has also found its application in confectionery - decorative elements for cakes are made from it.

The benefits and harms of isomalt

It has been clinically proven that isomalt is able to maintain optimal levels of acidity in the stomach. At the same time, the sugar substitute does not affect the quality of gastrointestinal enzymes, and, accordingly, the digestion process.

Isomalt is completely safe for the human body for a number of reasons:

• The substance belongs to the group of prebiotics - it provides a long-lasting feeling of satiety with a relatively low calorie content;
• Unlike sugar, it does not contribute to the development of caries;
• Does not increase blood glucose levels;
• The natural sweetener is slowly absorbed without “overloading” the pancreas and other digestive organs.

Isomalt contains carbohydrates that will not harm the body of diabetics and people suffering from pancreatitis. The substance is a source of energy.

Important: Isomalt tastes no different from regular sugar and is actively used in cooking. It should be borne in mind that the sweetener contains the same amount of calories as sugar itself, so you should not abuse this substance - you can gain extra pounds.

Isomalt for diabetes

Why is the product recommended for people suffering from this disease? The peculiarity of isomalt is that it is practically not absorbed by the intestines, therefore, after consuming such a sweetener, the patient’s blood glucose level does not change.

Diabetics can take isomalt in its pure form (sold in pharmacies) as a sugar substitute. In addition, in specialized stores you can purchase confectionery products (chocolate, candies) with the addition of this substance.

As already mentioned, products with isomalt do not affect the blood glucose level of diabetics, but they do contain a large amount of calories. It is better not to abuse such products.

The sweetener is used in the production of medications for diabetics - tablets, capsules, powders.

For medicinal purposes Isomalt is used as follows: 1-2 grams of the substance / twice a day for a month.

At home You can make your own chocolate for diabetics using a natural sweetener, take: 2 tbsp. cocoa powder, ½ cup milk, 10 grams of isomalt.

All ingredients are thoroughly mixed and boiled in a steam bath. After the resulting mass has cooled, you can add nuts, cinnamon or other ingredients to taste.

Precautionary measures

• Diarrhea, abdominal pain, skin rash;
• Intestinal disorders (loose stools).

Contraindications to the use of isomalt are:

1. Periods of pregnancy and lactation in women;
2. Severe chronic diseases of the gastrointestinal tract.

So, isomalt is a natural sweetener that is safe for the human body and can be bought at the pharmacy. The sugar substitute does not increase blood glucose levels, has a positive effect on digestion, and is a source of energy. Before using isomalt, it is better for diabetic patients to consult a specialist.
Article

Isomalt is a high-quality low-calorie product that is very similar in taste and appearance to sucrose. This sweetener was officially created by a German company in 1980, and its mass production began in 1990.

Subtleties of production and composition of isomalt

Although isomalt is a completely natural substance, its production involves multiple chemical processes.

1. First, sugar is obtained from sugar beets, which is processed into a disaccharide.
2. Two independent disaccharides are obtained, one of which is combined with hydrogen molecules and a catalytic converter.
3. In the end, you get a substance that resembles the usual sugar both in taste and appearance. When eating isomalt, there is no feeling of a slight chill on the tongue that is inherent in many other sugar substitutes.

Isomalt: benefits and harms

Isomalt is a completely natural and complete sugar substitute. In terms of sweetness, they are absolutely identical, and the taste is completely indistinguishable.

• This sweetener is quite low - 2-9. The product is approved for use by people suffering from diabetes mellitus also because it is very poorly absorbed by the intestinal walls.
• Like sugar, isomalt is a source of energy for the body. After taking it, an energy boost is observed. A person feels incredibly cheerful and this effect lasts for quite a long time. Isomalt carbohydrates are not deposited, but are immediately consumed by the body.
• The product fits organically into the composition of confectionery products; it goes well with dyes and flavors.
• There are only 2 calories in one gram of isomalt, that is, exactly two times less than in sugar. This is a very important argument for those who are on a diet.
• Isomalt in the oral cavity does not interact with acid-forming bacteria and does not contribute to the occurrence of caries. It even slightly reduces acidity, which allows tooth enamel to recover faster.
• This sweetener to some extent has the properties of plant fiber - when it enters the stomach, it causes a feeling of fullness and satiety.
• Candies prepared with the addition of isomalt have very good external characteristics: they do not stick to each other or other surfaces, retain their original shape and volume, and do not soften in a warm room.

Isomalt does not harm anyone, including diabetics.

Unpleasant consequences can only appear after excessive use of the product (more than 30 g at a time). This is fraught with bloating and short-term diarrhea.

Isomalt for diabetes

Isomalt does not cause an increase in glucose and insulin levels. Based on it, a wide range of products intended for diabetics are now produced: cookies and sweets, juices and drinks, dairy products.

Isomalt is a low-calorie sucrose based on a sugar substitute, which is obtained from sugar beets. It is not brown like sugar and prevents cracking, which is why it is most often used to make edible decorations. You can work with isomalt crystals, but working with isomalt granules or sticks is often easier to make.

Ingredients

Use of isomalt crystals

• 2 cups (500 ml) isomalt crystals
• 1/2 cup (125 ml) distilled water
• 5-10 drops food coloring (optional)

Using isomalt granules or isomalt sticks

Amount: 2.5 cups (625 ml) syrup

• 2.5 cups (625 ml) isomalt granules or sticks

Steps

Preparation of isomalt syrup from crystals

1. Prepare a bowl of ice water. Fill a large bowl or shallow baking tray with 2 to 3 inches of water and a handful of ice.

   • Please note that the bowl must be wide enough to fit the bottom of the pan you will be using.
   • You can also use this water with ice in case you accidentally burn yourself during the cooking process. If you get burned by a metal pan or hot syrup, simply immerse the burned area in a bowl of ice water to stop the damage immediately.

2. Combine isomalt and water. Place the isomalt crystals in a small saucepan. Pour water into the pan, and stir the two ingredients together with a metal spoon to combine.

   • You only need enough water to wet the isomalt. When mixing at this stage, the contents of the pan should look like wet sand.
   • If you need to change the amount of isomalt, make sure you change the amount of water, too. Typically, you need 3-4 parts isomalt for every part water.
   • Use distilled or filtered water. Tap water contains minerals that will turn the syrup yellow or brown.
   • The pan and spoon should be made of stainless steel. Avoid using a wooden spoon; previously absorbed material may seep into the syrup and give it a yellow tint.

3. Cook over high heat. Place the pan on the stove over medium heat. The mixture should reach a constant boil; do not disturb or disturb it while it is cooking.

   • Once the contents have reached a boil, use a nylon pastry brush to scrape the excess down the sides of the pan back into the main mixture. Do not use a natural brush for this.
   • After cleaning the sides of the pan, attach a candy thermometer to the side. Make sure the bulb of the thermometer touches the hot syrup and not the bottom of the pan.

4. Add food coloring at 82°C. If you want to add food coloring to isomalt syrup, this is the ideal temperature to do so. Add the number of drops needed to achieve the desired color intensity, then stir the food coloring into the simmering syrup using a metal mixing spoon or skewer.

   • Don't worry if the mixture gets sticky at 107°C (107°C) it won't last long. At this temperature, excess water boils away. The temperature will not rise higher until this water boils away.
   • Expect the mixture to bubble quickly when adding food coloring.

5. Cook until the syrup reaches 171°C. In order to create "glass" isomalt or similar isomalt decorations, the liquefied syrup needs to reach this temperature. If this is not the case, the structure of the isomalt will not change enough for the jewelry to cure properly.

   • You should remove the pan from the heat when the thermometer reads 167°C. The temperature will continue to rise after this, even if you try to quickly stop the melting process.

6. Dip the bottom of the pan into ice water. Once the isomalt has reached the desired temperature, quickly transfer the pan to a prepared dish of ice water. Place the bottom of the pan in water for 5-10 seconds or so to stop the temperature from rising.

   • Do not allow ice water to get inside the pan.
   • Remove the pan from the water as soon as the sizzling stops.

7. Keep the isomalt in a warm oven. Isomalt pours best at 149°C, so you should keep it warm in the oven until you're ready to use it to prevent the syrup from cooling too much.

   • The oven should be set to 135°C.
   • Storing isomalt syrup in the oven for 15 minutes will usually help it reach its ideal pouring temperature. During this time, the bubbles will disappear from the syrup.
   • You can keep isomalt in the oven for up to three hours. If you store it longer, the mixture may begin to turn yellow.

Preparation of isomalt syrup from granules or sticks

1. Place the granules in a microwave safe dish. Make sure they are evenly distributed to encourage even melting.

   • When using isomalt sticks instead of granules, break the sticks into halves or thirds before placing them in the dish.
   • Isomalt granules and sticks come in clear and pre-colored varieties. If you want to make a colored creation, use pre-colored pellets.
   • Since melted isomalt can be very hot, using a dish with a handle will make handling the melted syrup easier and safer. You can also use silicone baking pans or bowls as silicone is quite heat resistant. However, if you are using handleless utensils, consider placing the dish on a microwave-safe plate to limit the amount of contact with the dish.

2. Microwave on high in 15-20 second intervals. You will need to stir the isomalt granules after each interval to ensure they heat evenly, thoroughly. Continue microwaving them in this manner until the entire batch is melted.

   • Please note that air bubbles form naturally when isomalt melts.
   • Use oven mitts to protect your hands when handling hot isomalt.
   • Stir the melted isomalt with a metal skewer or similar tool. Avoid wooden utensils.
   • It will take one minute to melt five pellets. However, this time may vary depending on the microwave power and the size of the pellets.

3. Mix well. Stir the melted isomalt one last time to remove as many air bubbles as possible.

   • You must ensure that there are no bubbles in the melted isomalt before attempting to use it. If there are bubbles in the syrup, there will be bubbles in the finished product.

4. Reheat as needed. If the isomalt hardens before you've used it, you can simply reheat it in the microwave by placing a dish and reheating in 15-20 second intervals.

   • You should let the melted isomalt sit for 5-10 minutes before it begins to cool.
   • If additional bubbles begin to form, stir the isomalt to help release them.

Isomalt glass molding

1. Grease the molds with cooking spray. Spray an even layer of cooking spray into each pan so that each is thoroughly, evenly coated.

   • Use a dry paper towel to wipe off excess spray from the top of the pan.
   • Make sure the molds you use are labeled for isomalt or candy sugar. The high temperatures you will be working with will melt molds that are not strong enough.

2. Pour the syrup into a piping bag, if desired. Add only about 1/2 cup (125 ml) melted isomalt to the piping bag.

   • Adding more may cause the bag to weaken or melt. Adding large amounts may also cause burns.
   • Using a piping bag may make working with the melted isomalt easier for you, but many people find this step unnecessary.
   • Do not cut off the tip of the piping bag before adding the isomalt. Leave the tip untouched for now.
   • Make sure you still wear oven mitts when handling the piping bag. The heat from the melted isomalt can still burn you through the bag.

3. Pour or squeeze syrup into molds. Pour enough melted isomalt into each mold to fill them.

   • When you are ready to fill the pans, cut off the tip of the piping bag. The isomalt will spill out quickly, so you need to be careful.
   • No matter how much melted isomalt you pour, you should let it flow in a thin stream. This will minimize the number of bubbles that form.
   • Lightly tap the bottom of the pan on a countertop, table, or other hard surface to release bubbles from the syrup once the pan is filled.
4. • You can also use isomalt as a simple sugar substitute. Use it in a one to one ratio to sugar when using sugar as a sweetener, in candy or baked goods. However, isomalt is slightly less sweet than sugar, so keep that in mind when deciding to use it.
   • Keep isomalt away from moisture. Uncooked isomalt should be stored in an airtight container or bag. Cooked isomalt should be stored in an airtight container, but you should add silica gel packets to the container to further protect the isomalt from moisture.
   • Never store isomalt in the refrigerator or freezer. The humidity is too high and can destroy both the syrup and the finished pieces.
   
   

   Everyone knows that isomalt is a unique sugar-containing sweetener, the harms and benefits of which allow the product to be used by patients suffering from diabetes.

   It is worth noting that isomalt-containing products have the same appearance and texture as sugar.

   The substance was discovered in the 1960s, it is made from sucrose, and in appearance it is very similar to granulated sugar. It has a white color, crystalline structure, and is odorless. Isomalt is a mixture of two disaccharide alcohols:

   • gluco-mannitol;
   • gluco-sorbitol.

   The sweetener is used in products such as:

   1. Caramel.
   2. Irises.
   3. Chewing gum.
   4. Chocolate.
   5. Bakery.
   6. Nutritional supplements.
   7. Cough and sore throat syrups.

   It has been available in Europe since the early 1980s and is now used in a wide range of products in more than 70 countries.

   The benefits inherent in the sweetener isomalt change a person’s lifestyle and modern principles of healthy eating. Their use expands food choice for people wishing to make moderate, but not extreme, improvements in their diet. It is ideal for consumers who want to live a healthier lifestyle while still consuming foods that taste good.

   Because of its low calorie content and other health benefits, isomalt is beneficial for people trying to reduce their glucose intake overall, but do so in moderation while still being able to enjoy their favorite desserts, candies and other sweetened foods.

   Main advantages of isomalt

   The enzyme rearranges the bond between glucose and fructose in sucrose. In the second step, two hydrogens are added to the oxygen in the fructose portion of the disaccharide. About half of the fructose portion of the original disaccharide is converted to mannitol, and about half of the fructose portion of the original disaccharide is converted to sorbitol. Therefore, this sweetener contains two different disaccharide alcohols: gluco-mannitol and gluco-sorbitol.

   The molecular changes that occur during these stages make the product more chemical and enzymatic than sucrose. The sustainability of the product is responsible for many health benefits and a wide variety of improved taste products.

   Isomalt can be heated, but it will not lose its sweet taste and will not be destroyed. Therefore, it is mainly used in products prepared by boiling, baking or exposed to higher temperatures.

   In addition, the product absorbs very little water. Therefore, products made with it generally do not become sticky. This means that candy can be placed in a bag without each candy being individually wrapped. Another advantage arising from this property is that the products do not absorb moisture, therefore, they have a longer shelf life.

   The product dissolves more slowly in the mouth, so sweets with sweetener have a longer lasting taste. It does not have the often undesirable "cooling" effect of other polyols. Its sensory properties make it an excellent ingredient for candies, chocolates, baked goods and fruit-flavored candies, coffee and chocolate.

   The sweetening ability of a product depends on its concentration, temperature and form, and use.

   When used alone, it contributes 45% to 65% of the sweetness that comes from the same amount of sucrose.

   Using Multiple Ingredients

   Isomalt is often used in combination with intense sweeteners. An additional benefit of this combination use is that the product tends to mask the bitter aftertaste of intense sweeteners. Synergistic effects in sweetening power occur when isomalt is combined with intense sweeteners or other sweetening agents.

   If we talk about the benefits and harms of this product, then first of all, it should be noted that polyols are low-digestible carbohydrates; they are only partially digested in the intestines. In the lower intestinal tract, the unabsorbed portion is metabolized by colonial bacteria.

   The physiological characteristics resulting from this process are that they do not promote tooth decay, promote low blood glucose levels (low glycemic response), act as a dietary fiber in the intestines, and have only half the caloric value of sucrose.

   Products containing isomalt are low in calories. This is partly because intestinal enzymes cannot easily hydrolyze this more stable disaccharide bond.

   Benefits of products using isomalt

   Foods containing these sweeteners are most acceptable for patients suffering from diabetes.

   Due to the fact that it has a low glycemic index, therefore, with regular consumption, it will be possible to adjust your weight, provide proper nutrition for diabetics, and also normalize glucose levels in the body.

   Studies conducted around the world have not found a direct connection between the regulation of glucose levels in the body and the consumption of isomalt. But, despite this, a low level of glycemia can improve the condition of patients diagnosed with diabetes mellitus.

   There are also benefits such as:

   1. The condition of the intestines improves.
   2. The strength of tooth enamel is stabilized and the likelihood of caries formation is reduced.
   3. The possibility of developing an allergic reaction in case of excessive consumption of the product is excluded, and much more.