|How Isomalt (a sugar replacer)
from intense sweeteners
Most people, when they hear “sugar-free,” probably think about products such as
calorie-free soft-drinks and the little pink or blue packages of sugar substitutes. ISOMALT is quite different from the sugar-free sweeteners
that you put in your coffee or tea such as aspartame or acesulfame-potassium (ace-K). Those
ingredients are called intense sweeteners because they are several hundred, sometimes
thousand, times sweeter than sugar and can therefore be used in very small amounts.
ISOMALT is also a sugar-free sweetener but it is
a different type, called sugar replacers. ISOMALT
replaces sugar volume for volume, or cup for cup. It not only sweetens products, but also
gives them “bulk” and texture similar to sugar sweetened products.
which only need to be used in tiny amounts, give products sweetness but they don’t fill up
the space that is usually filled by sugar, for example, to make a cookie thick. ISOMALT and other sugar replacers do both;
they provide mild sweetness and also replace the space or volume usually filled by sugar.
The simplest way to understand
the difference between sugar replacers (which are relatively new and not well understood
by most people) versus intense sweeteners (which most people know because they have been
around a long time) is to think about hard candy. If an intense sweetener were used
instead of sugar, the amount would be so small that candies would be tinythe
sweetness would be comparable to eating a piece of candy but there would hardly be
anything to put in your mouth. On the other hand, because sugar replacers are used,
cup-for-cup, in the same amount as sugar would be used in a recipe, candy, cookies and
other products that contain ISOMALT
look and taste like those
made with sugar.
The important thing to remember
is that sugar replacers and intense sweeteners have very different purposes because they
are very different sweeteners. Intense sweeteners work well when only the sweetness of
sugar is needed. Sugar replacers work well when a product need the volume of sugar as well
|For “Why ISOMALT is combined with intense sweeteners”|
|Click On The Professor||For more information
for health educators about why the term “sugar replacers” is used in consumer
education rather than polyols, bulk sweeteners or sugar alcohols, and for more information
about sugar replacers..
|Why ISOMALT is Used|