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Isomalt
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<h2 id="composition-and-structure">Composition and structure</h2> <p>Isomalt is an <a href="/facts/Equimolar/P2WL5b9q">equimolar</a> mixture of two <a href="/facts/Diastereomer/ReBkFoCP">diastereomeric</a> <a href="/facts/Disaccharides/9dnUQggw">disaccharides</a>: 1-<i>O</i>-α-D-glucopyranosido-D-mannitol (1,1-GPM) and 6-<i>O</i>-α-D-glucopyranosido-D-sorbitol (1,6-GPS). Each of these is composed of two sugars: <a href="/facts/Glucose/oUSkoLCD">glucose</a> and <a href="/facts/Mannitol/CeHJsKMq">mannitol</a> in the case of 1,1-GPM and glucose and <a href="/facts/Sorbitol/LA9MsjYb">sorbitol</a> (also known as glucitol) in the case of 1,6-GPS. Complete <a href="/facts/Hydrolysis/JTvwIHPs">hydrolysis</a> of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%).<a class="footnote-ref" id="fnref:7" href="#fn:7"><sup>7</sup></a> </p><p>Isomalt is an odorless, white, crystalline substance containing about 5% water of crystallisation. Isomalt has a minimal cooling effect (positive <a href="/facts/Heat_of_solution/wuVVEDDs">heat of solution</a><a class="footnote-ref" id="fnref:8" href="#fn:8"><sup>8</sup></a>), lower than many other sugar alcohols, in particular, <a href="/facts/Xylitol/zEndobzK">xylitol</a> and <a href="/facts/Erythritol/vqhEe4N2">erythritol</a>. </p> <h2 id="manufacture">Manufacture</h2> <p>Isomalt is manufactured in a two-stage process in which <a href="/facts/Sucrose/7y1ke94L">sucrose</a> (typically derived from <a href="/facts/Sugar_beet/Rzcof5lb">beet sugar</a>) is first transformed into <a href="/facts/Isomaltulose/5NKN1qPR">isomaltulose</a> using the bacterial enzyme <a href="/facts/Isomaltulose_synthase/3unMvtBv">isomaltulose synthase</a>. The isomaltulose is then <a href="/facts/Hydrogenation/l7EzNSA7">hydrogenated</a> using a <a href="/facts/Raney_nickel/y4CnrEXv">Raney nickel</a> catalyst, producing 1,1-GPM and 1,6-GPS. The product consists of a mixture of <a href="/facts/Anhydrous/A7B0fDLE">anhydrous</a> and <a href="/facts/Dihydrate/dev82l69">dihydrated</a> 1,1-GPM and anhydrous 1,6-GPS.<a class="footnote-ref" id="fnref:9" href="#fn:9"><sup>9</sup></a> </p><p>About 100,000 tons were produced in 2012.<a class="footnote-ref" id="fnref:10" href="#fn:10"><sup>10</sup></a> </p> <h2 id="uses">Uses</h2> <p>Isomalt is widely used for the production of sugar-free candy, especially hard-boiled candy, because it resists <a href="/facts/Crystallization/oCUUG80k">crystallization</a> much better than the standard combinations of <a href="/facts/Sucrose/7y1ke94L">sucrose</a> and <a href="/facts/Corn_syrup/P8CBE89H">corn syrup</a>. It is used in <a href="/facts/Sugar_sculpture/dzbaAzM1">sugar sculpture</a> for the same reason.<a class="footnote-ref" id="fnref:11" href="#fn:11"><sup>11</sup></a> </p><p>Isomalt can also be used as a <a href="/facts/Plasticizer/RjzuplRY">plasticizer</a> for high <a href="/facts/Methoxyl/KbrAmwQc">methoxyl</a> <a href="/facts/Pectin/nQF6T0Q7">pectin</a> films. It reduces the rigidity of the edible film by increasing free volume within the structure of the film. Additionally isomalt also reduces the water vapour permeability of the film, thus increasing the quality of the film as it reduces respiration rate, moisture migration, and loss of volatile compounds.<a class="footnote-ref" id="fnref:12" href="#fn:12"><sup>12</sup></a> </p><p>In 2023 it was reported that isomalt, when mixed with <a href="/facts/Cellulose/wYPafTU0">cellulose</a> or <a href="/facts/Sawdust/lVFHgXxK">sawdust</a>, can be used as a moldable, recyclable and biodegradable material that's stronger than <a href="/facts/Polyvinyl_chloride/9VkegJvr">PVC</a> and <a href="/facts/Polyethylene_terephthalate/Sc5UhmCB">PET</a>. It dissolves upon contact with water but can be protected from water with a layer of <a href="/facts/Shellac/VNRrGF0r">shellac</a> and <a href="/facts/Cellulose_acetate/sBnBCBb1">cellulose acetate</a>.<a class="footnote-ref" id="fnref:13" href="#fn:13"><sup>13</sup></a> </p> <h2 id="further-reading">Further reading</h2> <ul><li>Sentko, Anke; Willibald-Ettle, Ingrid (2012). "Isomalt". <i>Sweeteners and Sugar Alternatives in Food Technology</i>. pp. 243–274. <a href="/facts/Doi_(identifier)/muM9Etpq">doi</a>:<a href="https://doi.org/10.1002%2F9781118373941.ch11">10.1002/9781118373941.ch11</a>. <a href="/facts/ISBN_(identifier)/15AdSPa9">ISBN</a> 9780470659687.</li></ul> <h2 id="external-links">External links</h2> <ul><li> Media related to Isomalt at Wikimedia Commons</li></ul> <h2 id="references">References</h2> <ol> <li id="fn:1"><p>"604. Isomalt (WHO Food Additives Series 20)". INCHEM. Retrieved 2017-09-28. <a href="http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm" target="_blank">http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm</a> <a href="#fnref:1" class="footnote-back-ref">↩</a></p></li> <li id="fn:2"><p>Duffy, V. B.; Anderson, G. H. (1998). "Position of The American Dietetic Association (use of nutritive and nonnutritive sweeteners)". J. Am. Diet. Assoc. 98 (5): 580–7. doi:10.1016/S0002-8223(98)00131-X. PMID 9597035. <a href="/wiki/Doi_(identifier)" target="_blank">/wiki/Doi_(identifier)</a> <a href="#fnref:2" class="footnote-back-ref">↩</a></p></li> <li id="fn:3"><p>"604. Isomalt (WHO Food Additives Series 20)". INCHEM. Retrieved 2017-09-28. <a href="http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm" target="_blank">http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm</a> <a href="#fnref:3" class="footnote-back-ref">↩</a></p></li> <li id="fn:4"><p>Grenby, Trevor H. (2012-12-06). Advances in Sweeteners. Springer Science & Business Media. ISBN 978-1-4613-1229-1. <a href="978-1-4613-1229-1" target="_blank">978-1-4613-1229-1</a> <a href="#fnref:4" class="footnote-back-ref">↩</a></p></li> <li id="fn:5"><p>"604. Isomalt (WHO Food Additives Series 20)". INCHEM. Retrieved 2017-09-28. <a href="http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm" target="_blank">http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm</a> <a href="#fnref:5" class="footnote-back-ref">↩</a></p></li> <li id="fn:6"><p>"604. Isomalt (WHO Food Additives Series 20)". INCHEM. Retrieved 2017-09-28. <a href="http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm" target="_blank">http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm</a> <a href="#fnref:6" class="footnote-back-ref">↩</a></p></li> <li id="fn:7"><p>"604. Isomalt (WHO Food Additives Series 20)". INCHEM. Retrieved 2017-09-28. <a href="http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm" target="_blank">http://www.inchem.org/documents/jecfa/jecmono/v20je14.htm</a> <a href="#fnref:7" class="footnote-back-ref">↩</a></p></li> <li id="fn:8"><p>Wohlfarth, Christian. CRC Handbook of Enthalpy Data of Polymer-Solvent Systems. CRC Press, 2006. Google Books result: ISBN 0-8493-9361-2 <a href="https://books.google.com/books?id=e2XyFi-bMY8C&dq=%22endothermic+solution%22+enthalpy&pg=PA3" target="_blank">https://books.google.com/books?id=e2XyFi-bMY8C&dq=%22endothermic+solution%22+enthalpy&pg=PA3</a> <a href="#fnref:8" class="footnote-back-ref">↩</a></p></li> <li id="fn:9"><p>Schiweck, Hubert; Bär, Albert; Vogel, Roland; Schwarz, Eugen; Kunz, Markwart; Dusautois, Cécile; Clement, Alexandre; Lefranc, Caterine; Lüssem, Bernd; Moser, Matthias; Peters, Siegfried (2012). "Sugar Alcohols: 5.2 Isomalt". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a25_413.pub3. ISBN 9783527303854. <a href="9783527303854" target="_blank">9783527303854</a> <a href="#fnref:9" class="footnote-back-ref">↩</a></p></li> <li id="fn:10"><p>Schiweck, Hubert; Bär, Albert; Vogel, Roland; Schwarz, Eugen; Kunz, Markwart; Dusautois, Cécile; Clement, Alexandre; Lefranc, Caterine; Lüssem, Bernd; Moser, Matthias; Peters, Siegfried (2012). "Sugar Alcohols: 5.2 Isomalt". Ullmann's Encyclopedia of Industrial Chemistry. doi:10.1002/14356007.a25_413.pub3. ISBN 9783527303854. <a href="9783527303854" target="_blank">9783527303854</a> <a href="#fnref:10" class="footnote-back-ref">↩</a></p></li> <li id="fn:11"><p>The Oxford Companion to Sugar and Sweets. Oxford University Press. 2015-04-01. ISBN 978-0-19-931362-4. <a href="978-0-19-931362-4" target="_blank">978-0-19-931362-4</a> <a href="#fnref:11" class="footnote-back-ref">↩</a></p></li> <li id="fn:12"><p>Matta, Eliana; Bertola, Nora (11 August 2020). "Development and characterization of high methoxyl pectin film by using isomalt as plasticizer". Journal of Food Processing and Preservation. 44 (8). doi:10.1111/jfpp.14568. S2CID 219508688. <a href="https://doi.org/10.1111%2Fjfpp.14568" target="_blank">https://doi.org/10.1111%2Fjfpp.14568</a> <a href="#fnref:12" class="footnote-back-ref">↩</a></p></li> <li id="fn:13"><p>"Plant-and-wood-based material is strong, yet dissolves when discarded". New Atlas. 2023-04-12. Retrieved 2023-04-24. <a href="https://newatlas.com/environment/isomalt-wood-dissolving-material/" target="_blank">https://newatlas.com/environment/isomalt-wood-dissolving-material/</a> <a href="#fnref:13" class="footnote-back-ref">↩</a></p></li> </ol>