ISOMALT – For everything that’s sweet and much more

ISOMALT replaces sugar in a 1:1 ratio. The processing properties, consistency, colour and taste of ISOMALT are similar to sucrose. Thus, an easy shift from sugar to sugar-free or sugar-reduced production is possible.
Recognising that food products that are healthy and taste good represent a sustainable growth market, BENEO-Palatinit continuously invests in further development and research to optimise and expand ISOMALT’s application range.
ISOMALT is already used in:
Hard-boilings  Pan-coated products  Jams & fruit spreads
Low-boilings  Chewing gum  Croquant
Baked goods and baking mixes  Direct compressible products  Nougat   
Chocolate products  Ice cream & sorbets  Marzipan
Please contact us for recipes or if you have any questions about other possible applications.
 

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