Isomalt is an oligosaccharide a simple sugar a simple carbohydrate:

• it is found in the human body and in nature
• it is industrially produced to replace sugar
• it is widely used in Asia

Composition:

• Glucose
• Maltose
• Isopanose

It appears in the form of a white powder

Food

Ingredient included in the list of European food additives as E953 as a sweetener.

It is used, as a food additive, to improve the quality of frozen bakery products (1) and can be obtained from rice starch, from tapioca flour starch (Manihot esculenta Crantz) or cassava (2).

Medicine

Studies have shown its efficacy in hemodialysis patients (3) and as an aid to preventing dental caries and improving human intestinal microflora, which acts as a growth factor for bifidobacteria (3).

Isomalt is a non-cariogenic sweetener, widely used in sugar-free candies and chewing gum. The objective of this study was to examine the effects of isomalt on the de- and remineralization of bovine enamel lesions, both in vitro and in situ. In the in situ study the improvement of remineralization during short isomalt treatments was confirmed. The isomalt had a positive effect on the de-remineralization balance when administered under conditions relevant for practical use (4).

Cosmetics

Anticaking agent. This chemical compound facilitates free flow and prevents aggregation or clumping of substances in a formulation by reducing the tendency of certain particles to stick together.

Bulking agent. It regulates the water content, dilutes other solids, can increase the volume of a product for better flow, acts as a buffer against organic acids, helps to keep the pH of the mixture within a certain level.

Flavoring agent. The purpose of this ingredient is to modify the solution to add flavour. Natural flavouring extracts are rather expensive, so the cosmetic and pharmaceutical industries resort to synthesised substances that have sensory characteristics mostly similar to natural flavourings or are naturally equivalent. This ingredient is isolated through chemical processes or is synthesised from chemicals.

Molecular Formula C₁₂H₂₄O₁₁

Molecular Weight  344.313 g/mol

CAS  64519-82-0

EC Number: 613-617-0

References_______________________________________________________________________

(1) Park EY, Jang SB, Lim ST.  Effect of fructo-oligosaccharide and isomalto-oligosaccharide addition on baking quality of frozen dough. -  Food Chem. 2016 Dec 15

(2)  Pan YC, Lee WC.  Production of high-purity isomalto-oligosaccharides syrup by the enzymatic conversion of transglucosidase and fermentation of yeast cells.  -  -  Biotechnol Bioeng. 2005 Mar

(3) Wang HF, Lim PS, Kao MD, Chan EC, Lin LC, Wang NP. Use of isomalto-oligosaccharide in the treatment of lipid profiles and constipation in hemodialysis patients. J Ren Nutr. 2001 Apr

(3) Kuriki T, Yanase M, Takata H, Takesada Y, Imanaka T, Okada S. A new way of producing isomalto-oligosaccharide syrup by using the transglycosylation reaction of neopullulanase. Appl Environ Microbiol. 1993 Apr

(4)Takatsuka T, Exterkate RA, ten Cate JM.  Effects of Isomalt on enamel de- and remineralization, a combined in vitro pH-cycling model and in situ study.  Clin Oral Investig. 2008 Jun;12(2):173-7. Epub 2007 Dec 20.