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Isomalt is a new functional edible sugar alcohol in the world in recent years. It is an ideal sugar substitute.
Isomalt is prepared by hydrogenation of isomaltulose, which is the product of enzymatic isomerization of sucrose α- D-glucopyranosyl-1,6-sorbitol (GPS) and α- D-glucopyranosyl-1,1-mannitol (GPM) is basically mixed in equimolar proportion. The sweetness is 42% of sucrose and the sweetness is pure.
The unique physicochemical properties, physiological functions and edible safety of Isomalt have been fully confirmed by experiments. It has been given the highest food safety level "gras" by the U.S. FDA, and its daily intake is not limited. Its dosage has risen sharply in recent years. In Europe, America and other developed countries, it has occupied more than 50% of the market of sweeteners used in sugar free foods.
Physical and chemical indexes of products
Item | Index | ||
Water content% ≤ | 7 | ||
Ash content% ≤ | 0.1 | ||
Isomalt% ≥ | 98 | ||
D-Mannitol% ≤ | 0.5 | ||
D-sorbitol % ≤ | 0.5 | ||
Reducing sugar %≤ | 0.3 |
Product hygiene index
Item | Index | |
As mg/kg ≤ | 0.5 | |
Pb mg/kg ≤ | 1.0 | |
Total number of colonies cfu/g ≤ | 350 | |
Coliform group MPN/100g ≤ | 30 | |
Pathogenic bacteria (intestinal pathogenic bacteria or pathogenic cocci)) | None | |
Manufacturing
