Isomalt is a type of sugar alcohol extracted from sugar and is only 2 calories per gram.
It is odourless and very soluble.
A great advantage of Isomalt is it absorbs no moisture at a temperature of 25 degrees and relative humidity of 85%. Hygroscopicity is lower than other sugar alcohols and sugar itself which makes Isomalt products very stable when stored. It has a high heat resistance and will not melt until it reaches 145 degrees. Its chemical structure is not altered at normal cooking temperatures.
Products made with Isomalt develop their full flavour enabling the user to make high boiled products with delicate flavours and aromas. Unlike other sugar alcohols, Isomalt has no undesired cooling effect and can be used with any flavour. It is less sweet than sugar, with a sweetening power of approx. 60%, with no compromise to the natural flavour of sugar.
Products made with Isomalt have the same texture and appearance as those made with sugar.
High heat resistance, no caramelisation.
High resistance to humidity.
Improves stability of products when stored.
- Quantity: 1 kg
- UOM: TUB
- Storage: Chiller (15/20°C)
- Halal: NO
- Kosher: YES
You may also like
Snow-white fine icing sugar powder. Resistant to humidity and moisture, this decorating sugar won't melt or disappear. This product is less sweet than classic icing sugar. It is mainly used to add a perfect finish to your baked goods (cakes, pastries...), or enrobing marshmallows.
1 kg / 5g sheets - Bloom 105. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
1 kg / 2g sheets - Bloom 205. 3 easy steps: soak, squeeze and melt make leaf gelatine easy to use. No need to weigh or measure your gelatin; simply counting the required number of leaves is enough.
Also known as nib sugar and hail sugar, pearl sugar is coarse, white, and used extensively in baking. The grains do not melt in oven and stay white throughout baking process. They provide a beautiful crunch when incorporated in waffles or used on profiteroles. Calibre: 6 Grain size: 3-4 mm.
Trimoline is an invert sugar syrup, partially crystallized and obtained by total hydrolysis of sucrose. Properties: Anti-caking, higher sweetness, improved conservation, reinforcement of the colouring of the baked products, lowering of freezing point. Used by bakers and chocolate makers to help improve the moisture retention of baked goods and chocolates, as well as increase the shelf life of the finished products. Trimoline can also be used in sorbet recipes as it prevents the formation of crystals during churning and storage. It is bake stable and freeze stable.
Used in pastries, ice creams and confectionery. Contrary to sucrose it delays sugar re-crystallization and keeps products and all pastry preparations from drying up for a better product preservation. 40 DE. 81.5% Brix.