Isomalt is made from sucrose and looks much like table sugar. It is a mixture of two sugar alcohols-gluco mannitol and gluco sorbitol. But isomalt contains neither sugar nor alcohol. Sugar alcohols can be found in fruits and vegetables naturally, but for commercial purposes, sugar alcohols are made from other carbohydrates like sucrose, glucose, and starch. Isomalt is about half as sweet as sugar, and it has only 2 calories per gram. Isomalt can be heated with no loss of sweetness or change in texture. While isomalt can provide nearly the bulk that sugar gives, baked products containing isomalt tend to be crisper and do not brown in the same way when heated. Isomalt is currently used in hard and soft candies, chocolates, ice cream, jams and preserves, baked goods, fillings and fondants, chewing gum and cough drops.

1 Lb. A substitute for sugar in baking.

Half the sweetness of sugar and only 2 calories per gram!

Currently used in many baking recipes.

Stands up to heat!

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