ANSWER

Cookies made with Isomalt ST will likely to have a sugar-like sweet taste with longer shelf life. The low solubility and hygroscopicity of Isomalt ST affects the shelf life of final products positively (Mitchell, 2008). They absorb a lower amount of wafer than normal sugar formulations thus making them stay crisper during storage (O’Brien-Nabors, 2016).

References

Mitchell, H. (2008). Sweeteners and Sugar Alternatives in Food Technology (pp. 199-201). Chichester, West Sussex: John Wiley & Sons.

O’Brien-Nabors, L. (2016). Alternative Sweeteners (p. 291). Boca Raton: CRC Press.