From 5.18HT
From 5.60TTC
This product has multiple variants. The options may be chosen on the product page
From 5.60TTC
Louis François – Isomalt
Isomalt E 953
Like invert sugar, isomalt is a 50/50 blend of two compounds. In the case of invert sugar, these are glucose and fructose molecules. Isomalt, on the other hand, is made up of two more complex compounds, derived from sucrose through multiple chemical transformations, or fromisomaltose through hydrogenation. These two compounds are 1,6-glucopyranosyl-D-sorbito
Format: bagged (photo non-contractual)
11.91HT
12.88TTC
instead of 18.90
Description
- has greater thermal stability than sucrose, i.e. it degrades less quickly under the action of heat.
- It dissolves less well in water: at25°C, a maximum of 28 g of isomalt can be dissolved in 100 g of water, whereas 200 g of sucrose can be dissolved in the same quantity of water at the same temperature.
- It “rewets” less than sucrose (it’s said to be less hygroscopic), which means that sugar pieces retain their shine and hold longer.
- It’s gentle on teeth: bacteria in the mouth can’t use isomalt as a nutrient, which prevents the production of tooth-damaging acids.
- It has half the calories of sugar.
- It has less sweetening power than sucrose (table sugar): you need exactly twice as much isomalt to get the same sweet taste as sucrose, so it’s the same number of calories as table sugar if you want the same taste.
- Excessive consumption of isomalt can have a laxative effect.
- It remains perfectly transparent even when heated, enabling the construction of glass-like parts, for example in pastry-making.
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From 10.23HT
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