Comparing E953 - isomalt vs E965I - D-Maltitol

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Overview

E953 - isomalt

Isomalt (E953) is a sugar substitute from the polyol family, known for mild sweetness, clean taste, and good stability. It provides bulk like sugar and is widely used in sugar‑free candies, mints, and baked goods. It has fewer calories than sugar and is gentle on teeth, but large amounts can upset the stomach.

E965I - D-Maltitol

D‑Maltitol (E965i) is a sugar alcohol that gives sweetness with fewer calories than table sugar. It is popular in sugar‑free and reduced‑sugar foods because it tastes similar to sucrose and also adds bulk and moisture. Like other polyols, eating a lot at once can upset your stomach.

Synonyms

E953

isomalt

E965i

D-Maltitol

Functions

bulking agent sweetener

bulking agent humectant sweetener

Origins

Products

Found in 249 products

Found in 0 products

Search rank & volume

#11515K / mo🇺🇸U.S.

#49930 / mo🇺🇸U.S.

Awareness score

×8.66

over-aware

Awareness data is not available.

Search volume over time

Interest over time for 2 keywords in U.S. during the last 10 years.

Search history data is not available.

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.