Isomalt is a substitute for sugar which is found in beetroot. It is a sugar alcohol that is mainly used as sugar because of its structural similarities. Isomalt is used over actual sugar because its melting temperature is higher. It also maintains its texture for longer and is stronger than table sugar. While it is not as sweet as sugar, it is diabetic friendly. Isomalt can be added with other substitutes to increase their sweetness.
Isomalt melts between 145-150ºC, this means that it won’t caramelise when heat is applied to it. For this reason, it is a preferred sugar when it comes to creating clear designs elements for cakes and other desserts. It can be used to create windows of gingerbread houses, gemstones, and sparkling mosaics that are non-cloudy and opaque. Once it is melted, it becomes very hot and sticky and is hard to remove. Therefore, it is recommended that you wear gloves when creating sugar work.
High Heat Resistance: as the element has high heat resistance, it won’t caramelise as table sugar does. You can work with the sugar alcohol at normal cooking temperatures without altering its chemical structure. If you’re creating a dessert that needs to be boiled, using Isomalt will ensure that it develops and takes on their full flavour.
Absorbs Very Little Moisture
Its hygroscopicity is lower than other sugar alcohols or even sugar itself. This means you can store elements made with Isomalt easily.
24g will dissolve in 100ml of liquid at 24 ºC, and its solubility will increase as the temperature is raised.