isomalt
Basic Information
| Field | Content |
|---|---|
| Chinese name | 异麦芽糖(deepl翻译) |
| English name | isomalt |
| INS/E number | INS 953 |
| Functional class | Anticaking agent, Bulking agent, Flavour enhancer, Glazing agent, Stabilizer, Sweetener, Thickener |
| Year adopted | 1999 |
| Approved by | Australia/New Zealand (FSANZ), European Union (EFSA) |
What is it?
isomalt (INS 953) is a Anticaking agent, Bulking agent, Flavour enhancer, Glazing agent, Stabilizer, Sweetener, Thickener food additive. Used to prevent caking of powdered or granular foods and maintain flowability.Used to increase bulk or replace sugar/fat to provide body, usually low-calorie.Used to enhance the existing flavour of foods, not necessarily having a strong taste itself.Used to form a protective coating on food surfaces, improving appearance and preventing moisture loss.Used to keep the physical state of foods stable, preventing separation, sedimentation or syneresis.Used to provide sweetness, replacing or partially replacing sugar to reduce calories or prevent caries.Used to increase viscosity and improve mouthfeel and body.
Source
Natural：Inert inorganic substances such as aluminosilicates, silica, magnesium carbonate.E.g. dietary fibres, polyols, modified starches.E.g. monosodium glutamate (MSG), ribonucleotides, hydrolysed vegetable protein.E.g. beeswax, carnauba wax, shellac.Mostly natural gums, proteins or polysaccharides (e.g. gelatin, pectin, locust bean gum).Includes sugar alcohols (e.g. sorbitol, xylitol, mannitol) and natural high-intensity sweeteners (e.g. steviol glycosides).Mostly natural polysaccharides or proteins (e.g. pectin, xanthan, carrageenan, starch).
Industrial：Purified or synthesised.Processed.Produced by fermentation or synthesis.Purified.Some are physically or chemically modified (e.g. carboxymethyl cellulose, modified starches).Some high-intensity sweeteners are synthetic (e.g. aspartame, acesulfame K, sucralose).Some are modified for performance (e.g. hydroxypropyl starch, CMC).
Why is it used?
- Prevent caking
- Maintain flowability
- Ease dosing and dispersion
- Provide bulk and body
- Lower energy density
- Replace sugar or fat
- Enhance umami
- Improve overall flavour
- Reduce salt use
- Form a protective film
- Improve gloss
- Prevent moisture loss
- Maintain homogeneity
- Prevent syneresis and sedimentation
- Improve texture and water retention
- Provide sweetness
- Reduce energy intake
- Lower caries risk
- Increase viscosity
- Improve body and mouthfeel
- Stabilise suspensions
Common Foods
- Salt
- Icing sugar
- Milk powder
- Instant drink powders
- Seasonings
- Low-energy foods
- Confectionery
- Bakery
- Dairy
- Soups
- Convenience foods
- Snacks
- Sauces
- Chocolate
- Fruits
- Nut coatings
- Yoghurt
- Beverages
- Jelly
- Ice cream
- Diet beverages
- Chewing gum
- Tabletop sweeteners
Safety
Mostly inert inorganic, non-absorbable, safe within permitted use.Mostly indigestible carbs or sugar alcohols, safe within permitted use.MSG etc. evaluated as safe by JECFA/FDA/EFSA; a small sensitive subset may have transient discomfort with large intake.Safe within permitted use, generally non-digestible.Most act as dietary fibre or inert colloids and are safe within permitted use.Evaluated by JECFA/FDA/EFSA with ADI where applicable; excess sugar alcohols may cause gastrointestinal discomfort.Mostly indigestible polysaccharides, safe within permitted use; some act as dietary fibre.
Metabolism：Metabolic pathways vary by substance; generally the material is metabolised or excreted normally.
Concerns：
- Use within permitted levels
- Sensitive individuals should check the ingredient list
Usage Standard
China：依据 GB 2760《食品安全国家标准 食品添加剂使用标准》确定使用范围与最大使用量；具体限值随食品类别而异。
International：
- China GB 2760 National Food Safety Standard for Uses of Food Additives：https://www.cfsa.net.cn/
- Codex GSFA General Standard for Food Additives：https://www.fao.org/food-safety/codex-alimentarius/en/
- FAO/WHO JECFA (Joint Expert Committee on Food Additives)：https://www.fao.org/food-safety/scientific-advice/jecfa/en/
- US FDA Substances Added to Food：https://www.fda.gov/food/food-additives-petitions/substances-added-food-previously-food-additive-status-list
- EU EFSA Food Additives：https://www.efsa.europa.eu/en/topics/topic/food-additives
In a nutshell
isomalt is a Anticaking agent, Bulking agent, Flavour enhancer, Glazing agent, Stabilizer, Sweetener, Thickener, safe for use in food production within permitted limits.
Disclaimer
The information provided here is for discussion and educational purposes only. It is not medical advice or an evaluation/rating of any product or ingredient. This information may not apply to you; before using or taking any action, you should contact the manufacturer, vendor, medical, dietary, fitness, or other professionals. If you use any information provided here, you do so at your own risk.