Isomalt powder is a low-calorie sugar substitute in the food and beverage industry. It is known for its unique physical properties and suitability for various food applications. In recent years, there has been an increased interest in the role of Isomalt powder in the food and beverage industry. In this article, we investigate the sweetness profile and stability of Isomalt powder.
Sweetness Profile of Isomalt
It has a sweetness intensity of 45-65% compared to sucrose. It is less sweet than sucrose but provides a desirable sweetness profile in food and beverage products. The sweetness profile of Isomalt powder is characterized by a slower onset and longer duration than sucrose, which makes it ideal for products with a prolonged flavor release.
It is also known for its clean, neutral taste, making it suitable for various food and beverage products.
It is highly stable under various processing and storage conditions. It has a low hygroscopicity, which means it does not absorb moisture from the surrounding environment, resulting in a longer shelf life. It is also highly resistant to microbial growth, making it suitable for use in products that require long-term storage.
Furthermore, Isomalt powder does not caramelize or undergo Maillard reactions under high-temperature processing, which makes it ideal for use in heat-processed products.
It is used in various food and beverage applications, including confectionery, bakery, and dairy products.
It is used as a bulking agent in sugar-free candies, providing the necessary volume and texture to the product. Isomalt powder is also a sweetener in chewing gum and lozenges due to its prolonged sweetness release.
In bakery products, it reduces the sugar content while providing the necessary volume and texture. In dairy products, It is used to provide sweetness without affecting the texture or mouthfeel of the product.
It is a low-calorie sugar substitute that provides a unique sweetness profile and stability in food and beverage products. It has a clean, neutral taste, a slower onset, and a longer sweetness duration than sucrose, making it ideal for products with a prolonged flavor release.
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