// The guide
What is isomalt?Isomalt, explained
for formulators
and bakers
Isomalt is a sugar alcohol (polyol) made from sucrose. It looks, pours and sets like sugar but delivers about half the calories, a glycaemic index of 9, no tooth decay and far better resistance to humidity. It is approved worldwide as E953 / INS 953 and is the standard base for sugar-free hard candy, lozenges, chewable tablets and sugar art.
// The basics
What it is and
how it is made
01
A disaccharide alcohol from sugar beet
Isomalt is an equimolar mixture of two molecules, GPM (1-O-α-D-glucopyranosyl-D-mannitol) and GPS (6-O-α-D-glucopyranosyl-D-sorbitol). Both are built from the same glucose and fructose units as table sugar.
02
Two-step process
Sucrose from sugar beet is first rearranged by an enzyme into isomaltulose, then hydrogenated so the fructose half becomes a sugar alcohol. The result is refined, crystallised and milled into the grades you buy.
03
Why it behaves like sugar
Because it is still a disaccharide with a similar molecular weight, isomalt gives the same bulk, body and mouthfeel as sucrose. That is why it can replace sugar one-for-one in hard candy, unlike high-intensity sweeteners.
04
Why it is not digested like sugar
The hydrogenated bond is only partly broken down in the small intestine. Most isomalt passes to the large intestine where it is fermented, which is why it has about half the calories and barely raises blood glucose.
05
Sweetness
Isomalt is roughly 45 to 60% as sweet as sucrose, with a clean taste and no cooling effect or aftertaste. Formulators usually pair it with a small amount of sucralose or stevia to match full sugar sweetness.
// Key numbers
Isomalt at
a glance
Typical values as published for isomalt and in the NewTrend technical data sheet. Batch values are on each certificate of analysis.
E number / INS
E953 / INS 953
Energy
About 2 kcal/g (EU labelling value for polyols) against 4 kcal/g for sugar
Glycaemic index
9 (sucrose is about 65)
Sweetness
0.45 to 0.6 times sucrose
Melting range
145 to 150 °C
Hygroscopicity
Very low. Does not pick up moisture below about 85% relative humidity at room temperature
Solubility
Easily soluble in water; lower than sucrose, which helps non-stick candy
Dental
Non-cariogenic. Mouth bacteria cannot ferment it to acid
Heat stability
No Maillard browning or caramelisation at candy cooking temperatures
Purity (assay)
≥ 98% GPM + GPS
Shelf life
24 months, tightly closed, dry and cool
// Where it is used
What isomalt
is used for
01
Sugar-free hard candy
The largest use worldwide. Boiled sweets, lollipops and mints made with isomalt stay glass-clear and non-sticky without the sugar.
02
Pharmaceutical tablets and lozenges
A direct-compression excipient for chewable and sucking tablets, cough lozenges and medicated candy.
03
Cake decorating and sugar art
Decorators use crystal-grade isomalt for sails, gems and sugar glass because it stays clear and resists humidity.
04
Chocolate and coatings
Sugar-free chocolate, panned dragées and hard coatings on chewing gum and nuts.
05
Bakery, dairy and beverages
Reduced-sugar bakery, ice cream and desserts, and drink powders where bulk and body are needed without the sugar load.
06
Nutraceutical gummies and chewables
A low-GI carrier for supplement formats that need to carry actives without sugar.
// Isomalt vs sugar
How isomalt compares
with sucrose
The practical differences that matter on a candy line or in a bakery.
| Property | Isomalt | Sucrose (sugar) |
|---|---|---|
| Calories | About 2 kcal/g | 4 kcal/g |
| Glycaemic index | 9 | About 65 |
| Sweetness | 0.45 to 0.6 | 1.0 |
| Tooth-friendly | Yes, non-cariogenic | No |
| Browning when cooked | None | Caramelises above 160 °C |
| Moisture pick-up | Very low | High, candy turns sticky |
| Crystallisation risk | Low | High if stirred or seeded |
| Laxative effect | Possible in large amounts | None |
| Labelling | Isomalt, E953 / INS 953 | Sugar |
// Questions buyers ask
Frequently asked
Is isomalt natural or artificial?
Isomalt is made from sucrose from sugar beet by enzymatic rearrangement followed by hydrogenation. It is classified as a sugar alcohol and is a clean-label alternative to synthetic high-intensity sweeteners, though it is a processed ingredient rather than one found as-is in nature.
Is isomalt the same as Palatinit or Palatinitol?
Yes. Palatinit was the original trade name; the pharmacopoeial name is isomalt or palatinitol. The additive number is E953 in the EU and INS 953 in India and the Codex system.
What is the difference between isomalt and isomaltulose (Palatinose)?
Isomaltulose is the intermediate sugar before hydrogenation. It is a real sugar with 4 kcal/g and a lower GI than sucrose. Isomalt is the hydrogenated sugar alcohol with 2 kcal/g, GI 9, and is sugar-free.
Does isomalt taste like sugar?
It has a clean, mildly sweet taste close to sucrose, with no cooling effect and no aftertaste. It is about half as sweet, so it is usually combined with a high-intensity sweetener.
What is the melting point of isomalt?
145 to 150 °C. For casting sugar art or depositing hard candy it is cooked to about 160 to 170 °C.