E953 - isomalt

At a glance

• What it is: a “polyol” (sugar alcohol) made from sucrose; used as a bulk sweetener and stabiliser.
• What it does: gives body and sweetness with a clean taste; resists humidity, browning, and crystallisation; very heat‑stable.
• Where it’s found: sugar‑free hard candies, cough drops, breath mints, chewing gum, chocolate, baked goods, fillings, and decorations.
• Taste and texture: about half as sweet as sugar, with a glassy crunch in hard candies and smooth texture in fillings.
• Nutrition: fewer calories than sugar and a low impact on blood sugar; does not promote tooth decay.
• Safety: approved in many countries; can cause gas or a laxative effect if you eat a lot; some labels in the EU must warn about excessive consumption.

Why is isomalt added to food?

Isomalt brings bulk, sweetness, and structure without the stickiness or browning you get from regular sugar. It is less hygroscopic (takes up less moisture from the air), so candies stay glossy and dry. Its high heat stability makes it ideal for sugar‑free hard candies, center‑filled sweets, and decorative “sugar” work that needs to hold shape.

Because isomalt is only about half as sweet as table sugar, makers often pair it with high‑intensity sweeteners like sucralose, acesulfame K, aspartame, or steviol glycosides to match sugar’s sweetness while keeping the same texture.

What foods contain isomalt?

You’ll most often see isomalt in:

• Sugar‑free hard candies, lollipops, and decorative candy work
• Cough drops and herbal lozenges
• Breath mints and some chewing gum
• Sugar‑free chocolates, coatings, and fillings
• Reduced‑sugar cookies, wafers, and pastries
• Protein or nutrition bars where bulk and low stickiness are needed

On ingredient lists it appears as “isomalt” or “E953” (in the EU).

What can replace isomalt?

Alternatives depend on the job you need done:

• For bulk sweetness with similar candy performance: maltitol or lactitol
• For a stronger cooling effect: xylitol or erythritol
• For chewing gum and soft textures: sorbitol or mannitol
• For extra bulk without much sweetness: polydextrose or glycerol

Each one behaves differently in sweetness, moisture pickup, digestive tolerance, and mouthfeel, so recipes often blend a polyol with a high‑intensity sweetener for best results.

How is isomalt made?

Isomalt starts with sucrose (table sugar). First, enzymes rearrange sucrose to isomaltulose. Next, hydrogenation converts isomaltulose to a roughly 50:50 mix of two sugar alcohols: 6‑O‑α‑D‑glucopyranosyl‑D‑sorbitol (GPS) and 1‑O‑α‑D‑glucopyranosyl‑D‑mannitol (GPM).¹

These steps are followed by purification and crystallisation to produce the white, odorless crystals used in food.¹

Is isomalt safe to eat?

Regulators have reviewed isomalt and found no safety concerns at typical use levels. The European Food Safety Authority (EFSA) set an “ADI not specified,” meaning a numerical limit wasn’t considered necessary based on available data.² Like other polyols, isomalt is only partly digested; the remainder is fermented in the gut, which can cause gas or a laxative effect if you consume a lot at once.²

In the EU, foods with more than 10% added polyols must carry the statement “excessive consumption may produce laxative effects.”³

Does isomalt have any benefits?

• Fewer calories than sugar: in the EU, polyols including isomalt are labeled at 2.4 kcal per gram, lower than sugar’s 4 kcal per gram.⁴
• Tooth‑friendly: sugar alcohols can be used in U.S. foods that bear a dental caries health claim because they do not promote tooth decay like sugars do (when product criteria are met).⁵
• Lower glycemic response: isomalt has a modest effect on blood sugar because it is slowly and incompletely absorbed.²

Who should avoid isomalt?

• People sensitive to sugar alcohols or following a low‑FODMAP diet may experience gas, bloating, or diarrhea, especially with large portions.
• Young children may be more sensitive to these digestive effects.
• Anyone with a medical condition affecting digestion should consult a healthcare professional before consuming large amounts.

Myths & facts

• Myth: Isomalt is “just like sugar.” Fact: It’s about half as sweet and behaves differently in baking and candy.
• Myth: Isomalt is zero‑calorie. Fact: It has calories, but fewer than sugar.⁴
• Myth: Sugar alcohols always cause stomach issues. Fact: Tolerance varies by person and portion size; smaller amounts are usually fine.²
• Myth: Isomalt causes cavities. Fact: Sugar alcohols do not promote tooth decay in the way sugars do, and may qualify for a dental caries health claim when product conditions are met.⁵

isomalt in branded foods

You’ll commonly find isomalt high on the ingredient list of sugar‑free hard candies and lozenges from major confectionery and cough‑drop brands. It also shows up in sugar‑free mints, some chewing gums, and reduced‑sugar chocolates. Check the label for “isomalt” or “E953,” since formulations change over time.

References

Footnotes

1. Isomalt (INS 953) — JECFA/FAO Specifications. http://www.fao.org/3/af360e/af360e.pdf ↩ ↩²

2. Re-evaluation of isomalt (E 953) as a food additive — EFSA Journal. https://www.efsa.europa.eu/en/efsajournal/pub/4664 ↩ ↩² ↩³ ↩⁴

3. Warning statement for polyols (Annex III) — Regulation (EU) No 1169/2011. https://eur-lex.europa.eu/eli/reg/2011/1169/oj ↩

4. Energy conversion factors (Annex XIV) — Regulation (EU) No 1169/2011. https://eur-lex.europa.eu/eli/reg/2011/1169/oj ↩ ↩²

5. Health claims: Sugar alcohols and dental caries — 21 CFR §101.80. https://www.ecfr.gov/current/title-21/chapter-I/subchapter-B/part-101/section-101.80 ↩ ↩²