of isomaltitol Its sweetness is approximately 45%–60% that of sucrose. If it is used alone to achieve the same level of sweetness as sucrose, it typically requires rebalancing the dosage, texture, and cost; therefore, it is often combined with high-intensity sweeteners such as sucralose.

The value of both lies in their functional division: Isomaltulose contributes to mouthfeel, texture, and part of the sweetness, while sucralose provides the intensity of sweetness. Through targeted formulation optimization, it is possible to reduce sugar content while maintaining the desired sweetness, texture, and product stability.

Scene Adaptation

Isomaltulose and its blends with high-intensity sweeteners can be used in the development of a wide range of food products, making them suitable for most snack foods and instant‑mix categories, with exceptionally broad applicability.

There is no one-size-fits-all formula—only tailored solutions that perfectly match each product category.

If you’re facing challenges in new‑product development or existing‑product optimization—such as texture collapse, distorted sweetness, moisture regain, or unstable shelf life when reducing sugar—we welcome your inquiry and will work with you to devise a tailored formulation plan.