Isomalt

Isomalt is a white, crystalline substance containing about 5% of water(free & crystal). It can be made in a wide range of particle sizes – from granulate to powder – to suit any application Isomalt, as a natural and safe sugar replacer, has been widely used in as much as 1,800 products worldwide. Thanks to the benefits it provides – natural taste, low calories, low hygroscopicity and tooth-friendly. Isomalt suits all kinds of people, especially those people who are not fit sugar. With the rapid growth of health consciousness, ISOMALT’s advantages will make it more important in the development of sugar-free products. As a kind of functional sweeter, the Isomalt can be applied manifold foods widely. Include the hard and softly sweet, chocolate, cachou, confiture jelly, corn breakfast food, the baking food, the daubing food the table sweeter, the thin milk, ice-cream, and the cool drink. When it applies in fact, it may have a few changes on the processing technics of the conventional food for its physical and chemical performance. SPECIFICATION ITEMS STANDARD Apperance Granule 4-20mesh GPS+GPM-Content >=98.0% Water(free and crystal) =<7.0% D-sorbitol =<0.5% D-manitol =<0.5% Reducing Sugars (as glucose) =<0.3% Total sugar (as glucose) =<0.5% Ash content =<0.05% Nickel =<2mg/kg Arsenic =<0.2mg/kg Lead =<0.3mg/kg Copper =<0.2mg/kg Total heavy metal (as lead) =<10mg/kg Aerobic bacterial count =<500cuf/g Coliform bacteria =<3MPN/g Causative organism Negative Yeasts and moulds =<10cuf/100g Particle size Min.90%(between 830 um and 4750 um)