Isomalt

Suitable for sweet products, without the appearance of the typical color of burnt candies.

It is the most widely used polyol in restaurants, especially in pastries, due to its great stability in humid environments, a common problem in sweet preparations.

Polyol obtained from sucrose and has a sweetening power 0.5 times that of common sugar or sucrose.

It is stable at high temperatures (150 ºC).

This property makes it suitable for sweet products, without the appearance of the typical color of burnt candies.

Features and applications:

• It is applied to candies, sugar-free chocolates, chewing gum, preserves, jellies and products for diabetics in general.
• It is the most widely used polyol in restaurants, especially in pastries, since the mid-1990s, substituting sugar.
• Once melted, it does not caramelize, it is easy to model, allowing figures of all kinds.
• Usual dose: depending on the preparation.
• Available in cans of 700 gr. and 175 gr.