Low glycemic index
The glycemic index (GI) measures how foods impact human blood glucose levels. Compared with polyols such as maltitol and xylitol, isomalt delivers a lower GI and milder fluctuation effect on blood sugar, with its GI value only 2.
Anti-caries property
Caries-causing oral bacteria including Streptococcus mutans cannot metabolize isomalt for energy. No acidic metabolites will be generated, which avoids enamel demineralization and the formation of dental caries.
High-temperature resistant, low moisture absorption
High-temperature resistant, low moisture absorption
It withstands high temperatures without charring under 180°C. It inhibits moisture uptake to extend product shelf life and acts as an effective texture modifier.
High tolerability
Compared with mainstream polyols including maltitol, xylitol and sorbitol, isomalt features superior safety and higher human gastrointestinal tolerance, with a maximum daily intake of 100 g.
Excellent taste and seasoning qualities
Excellent taste and seasoning qualities
Isomaltitol delivers a pure, clean sweet flavor. It is widely acknowledged as the polyol with the sweetness profile closest to sucrose. Unlike many other polyols, it produces no mint-like cooling aftertaste, delivering authentic, unadulterated sweetness in finished food products.