Comparing E953 - isomalt vs E964 - Polyglycitol syrup
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Found in 249 products
Found in 38 products
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Search volume over time
Interest over time for 2 keywords in U.S. during the last 10 years.
Interest over time for 2 keywords in U.S. during the last 10 years.
Popular questions
How to make isomalt?
Industrial production converts sucrose to isomaltulose via an enzyme (sucrose isomerase), then hydrogenates it (typically over Raney nickel) to yield an equimolar mix of 1,6‑GPS and 1,1‑GPM—together called isomalt.
How to use isomalt?
Use it as a bulk sweetener and texturizer in sugar‑free hard candies, lozenges, baked goods, and sugar art; it melts and resists crystallization for casting or pulling. Because it’s ~45–65% as sweet as sugar, it’s often blended with high‑intensity sweeteners, and intake should be moderated to avoid gastrointestinal upset.
What is isomalt made of?
An equimolar mixture of two sugar‑alcohol disaccharides derived from sucrose: 6‑O‑α‑D‑glucopyranosido‑D‑sorbitol (GPS) and 1‑O‑α‑D‑glucopyranosido‑D‑mannitol (GPM). On complete hydrolysis it yields glucose (50%), sorbitol (25%), and mannitol (25%).
What is isomalt sugar?
A sugar alcohol (E953) made from sucrose that provides about 2 kcal/g and 45–65% the sweetness of sugar, with minimal impact on blood glucose and low cariogenicity.
What is isomalt used for?
As a low‑calorie bulk sweetener and stabilizer in sugar‑free hard candies, lozenges, chewing gum, baked goods, coatings, and pharmaceutical tablets; it’s also favored for sugar sculpture due to its resistance to crystallization.
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In the United States, polyglycitol syrup (also called hydrogenated starch hydrolysates) is permitted as a bulk sweetener; the U.S. doesn’t use E-numbers, so it appears on labels by name and as a sugar alcohol.
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It is used in U.S. foods under good manufacturing practice and must be labeled as a sugar alcohol; like other polyols, excess intake may cause a laxative effect in some people.
What is in polyglycitol syrup?
A mixture of sugar alcohols—primarily maltitol and sorbitol—plus maltotriitol and other hydrogenated oligo- and polysaccharides in water.
What is polyglycitol syrup made of?
It’s produced by catalytic hydrogenation of plant-derived starch hydrolysates (e.g., corn, wheat, or potato glucose syrups), converting the sugars into polyols.
What is the glycemic index of polyglycitol syrup?
There isn’t a single GI because it varies by formulation, but it generally has a lower glycemic impact than sugar; manufacturers typically report low-to-moderate GI values depending on maltitol content.