Overconsumption of confectionery may lead to excess intake of sugar, fat and energy which implicated in epidemic obesity, diabetes and aetiology of dental caries4.
Sugar reduction is a topic of current interest to the food industry. Given the pleasure that sugar confectionery can bring, health-conscious consumers are looking for alternatives that are perceived to be `better-for-you’ without compromise the good taste. With some simple swaps and diabetes-friendly dessert recipes, you can satisfy your sweet tooth without sending your blood sugar soaring.
Half the Calories of Sugar
Isomalt is derived from sugar beet with its organoleptical profile that very similar to sucrose. It is a sugar alcohol with average 45–65 % of the sweetness of sucrose5. It supplies only half of the caloric value of sucrose, which is only 2kcal/g4. It also possesses synergistic effect when combined with other high intensity sweetener (HIS) and tends to mask the bitter aftertaste of some intense sweeteners2,4.
Gentle on Blood Sugar and Insulin Response
Isomalt scarcely influences blood glucose or insulin after intake as it is a low digestible carbohydrate which is only partially digested in the intestines3,4. Hence, it is well suitable in developing sweetened food for diabetics with its very low glycemic response7.
Tooth-friendly
Another interesting character of isomalt is it does not promote dental caries as oral bacteria cannot readily convert it into decay causing acids1. Moreover, isomalt is categorised by U.S Food and Drug Administration as a food additive in sweetened products with the claim that do not promote dental cavities6.
To sum things up,
Thanks to its lower caloric value and other health benefits, isomalt is useful for people who are trying to reduce their sugar intake moderately while still being able to enjoy their favourite desserts, candy, and other sweetened foods occasionally as part of meals or snacks. In addition to that, isomalt products are consistent with a low-glycaemic lifestyle. Owing to its similar taste profile as sucrose, isomalt-based products are hardly distinguishable from their traditional counterparts.
At DPO, we are honoured to be in partnership with Beneo Palatinit to bring you a wide range of ingredients choices that will elevate the quality of your confectionery products.
References
1Al Humaid J. (2018). Sweetener content and cariogenic potential of pediatric oral medications: A literature. International journal of health sciences, 12(3), 75–82.
2Calorie Control Council. (2009). Isomalt.
3Das, A., & Chakraborty, R. (2016). Sweeteners: Classification, Sensory and Health Effects. Encyclopedia Of Food And Health, 234-240. https://doi.org/10.1016/b978-0-12-384947-2.00677-2
4Grembecka, M. (2015). Sugar alcohols—their role in the modern world of sweeteners: a review. European Food Research And Technology, 241(1), 1-14. https://doi.org/10.1007/s00217-015-2437-7
5Sentko, A., & Willibald-Ettle, I. (2012). Isomalt. Sweeteners And Sugar Alternatives In Food Technology, 243-274. https://doi.org/10.1002/9781118373941.ch11
6Specific Requirements for Health Claims, 21CFR101.80. (2020).
7Tiefenbacher, K. (2017). Technology of Main Ingredients—Sweeteners and Lipids. Wafer And Waffle, 123-225. https://doi.org/10.1016/b978-0-12-809438-9.00003-x
