Products Description
Isomaltulose is a functional sugar product made from sucrose through enzymatic hydrolysis. The product is in the form of white crystals or powder, with a sweetness of about 42%-55% that of sucrose and a pure sweet taste basically the same as sucrose. Its characteristics are: no food safety concerns, prevention of diarrhea, little effect on blood sugar levels, non-cariogenic, and also a good effect in masking off-flavors, with a low calorie content of 4 kcal/g.
Key Product Specifications
|
Parameter |
Specification |
|
Product Name |
Isomaltulose |
|
CAS No. |
13718-94-0 |
|
Molecular Formula |
C12H22O11 |
|
Molecular Weight |
342.30g/mol |
|
Particle Size |
40 Mesh,100mesh |
|
Appearance |
White crystalline powder |
|
Assay |
≥98.0% |
|
Other Sugar |
≤2.0% |
|
Loss on drying |
≤ 1.0% |
|
Ash |
≤ 0.1% |
|
Arsenic |
≤0.5mg/kg |
|
Lead |
≤0.5mg/kg |
|
Total plate count |
≤1000cfu/g |
|
Molds and Yeats |
≤100cfu/g |
|
Escherichia Coli |
≤10cfu/g |
|
Staphylococcus Aurreus |
Absent in 25g |
|
Salmonella |
Not detected |
| Application | Candy, beverages, and various food products |
| Packaging | Packed in 25kg bags, 750kg/ pallet |
| Origin | China |
| Documentation | COA / SPES/MSD/TDS available |
Typical values for reference only. Please contact Oriental Tongxiang for the applicable product specification, COA, test method, allergen statement, GMO statement, organic certificate, and regulatory documentation before purchase or product registration.
Key Benefits of Isomaltulose
Low glycemic index
Isomaltulose has a glycemic index (GI) of only 32, classifying it as a low-GI food.
Provides steady and sustained energy.
As it is digested and absorbed in the small intestine about 20–25% more slowly than sucrose, it provides a more sustained release of energy; furthermore, it is ultimately fully digested, yielding the same caloric value as sucrose (4 kcal/g).
low cariogenicity.
It is not easily fermented by oral bacteria; cariogenic bacteria in the mouth struggle to utilize isomaltulose to produce acid, and it also inhibits these bacteria from using sucrose to synthesize insoluble glucans.
Promote the growth of beneficial bacteria
Isomaltulose can promote the growth of various probiotics (such as *Lactobacillus* and *Bifidobacterium*).
Modulating microbiota and metabolism
Supplementation with isomaltulose can increase the abundance of beneficial gut bacteria and raise the levels of short-chain fatty acids, such as propionate and butyrate.
Pure, sweet flavor
Its sweetness is approximately 40–50% that of sucrose; it has a clean taste profile with no off-flavors or bitter aftertaste.
Stable properties
Its chemical properties are more stable than those of sucrose; notably, it does not easily hydrolyze under acidic conditions, making it suitable for products such as beverages. Additionally, it is resistant to moisture absorption, which helps maintain product texture.
Improve baking quality
The addition of isomaltulose can significantly reduce the product's hardness and chewiness, resulting in a softer texture.
Application Selection Guide
|
Application |
Use Level |
Contribution of Isomaltulose |
Formulation Notes |
|
Bakery products (bread, pastries, biscuits) |
Can replace sucrose at a 1:1 ratio |
Provides sweetness and improves textural softness; low hygroscopicity helps maintain product shape. |
Because isomaltulose browns poorly, the finished product may be lighter in color. If the desired color is needed, slightly increase the baking temperature or add a small amount of fructose. |
|
Confectionery (hard candy, soft candy, marshmallows) |
Adjust according to sweetness requirements; often blended with sucrose or fructose |
Low cariogenicity makes it suitable for "tooth-friendly" candy concepts; can improve the softness and sensory acceptability of marshmallows. |
Marshmallows formulated with an equal amount of fructose showed lower hardness, higher cohesiveness and elasticity, and the best sensory scores. |
|
Beverages (low-sweetness drinks, functional beverages) |
Use as needed according to production requirements |
Provides clean sweetness and is stable; good off-flavor masking effect, can mask DHA fishy notes, beany flavors, or vegetable/fruit juice off-notes. |
Good stability, suitable for beverage systems requiring processing and long-term storage. |
|
Special foods (blood sugar-lowering combinations) |
Accounts for 30%–70% in patented combinations(partial replacement for sucrose) |
Provides steady energy and helps smooth blood sugar (GI 32). |
Often compounded with trehalose, resistant dextrin, stachyose, fructooligosaccharides, etc., leveraging its property of "binding to disaccharide-degrading enzymes first and delaying the absorption of other sugars" for a synergistic effect. |
The above formulas are for reference only. Please adjust them according to the formulas of your end products.
Certifications & Compliance
We can provide certifications such as Halal, Kosher, ISO, FSSC, and HACCP,etc. Please feel free to contact me if you are interested.
Packaging & Supply
Standard Packaging:25kg bags, 750kg per pallet
Palletization and Container Loading
For international B2B orders, buyers should confirm:
Minimum order quantity: Please contact us and provide your required specifications, packaging, and port of destination.
Delivery time: Depends on stock availability, production schedule, certification
Loading method: we usually put 750kg on pallet, and load 15MT with pallet in 20' FCL
Sample Policy:Samples available for evaluation and formulation testing,We can supply the quantity you require.
Trade Terms:Depends on customer requirements.
Shelf Life:The shelf life is 24 months in closed container. Suggest using it up within in one time after opened.
Storage requirements:It is recommended to store the product in a cool environment between 15°C and 30°C with a relative humidity not exceeding 60% to prevent moisture absorption and clumping; store in a cool, dry, and well-ventilated area, away from moisture and direct sunlight.
For repeat orders, supply planning can also be discussed according to the buyer's annual consumption and delivery schedule.
FAQ
Q: What are the specifications for Isomaltulose?
A: The most commonly used mesh size is 40mesh and 100mesh.
Q: What is the shelf life of Isomaltulose?
A: 24 months if stored under recommended storage conditions.
Q: Is isomaltulose stable in acidic beverages?
A: It is highly stable. Unlike sucrose, it does not undergo hydrolysis that would alter flavor and osmotic pressure.
Q: For whom is isomaltulose suitable?
A: Diabetics and those managing blood sugar levels; children and individuals concerned with oral health; athletes and fitness enthusiasts;
people requiring sustained concentration; those focused on gut health.
Q: Are samples available for testing?
A: Sure. We can arrange test samples. Please get in touch to discuss sample arrangements for your project.
Q: What is the sweetness level?
A: The sweetness is approximately 42–55% that of sucrose.
Request a Isomaltulose Sample or Bulk Quotation
Looking for bulk Isomaltulose for Candy, beverages, and various food products manufacturing?
Send us your requirements, Oriental Tongxiang can provide the relevant product specification, COA, sample information, packaging details and bulk quotation based on your requirements.
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