ISOMALT is...- low hygroscopic - which is the greatest technological advantage of ISOMALT and ISOMALT products. ISOMALT absorbs virtually no moisture at a temperature of 25 °C and relative humidities up to 85 %.
ISOMALT's hygroscopicity is lower than that of all other polyols and even sugar itself. As a result, ISOMALT makes products highly stable when stored. This is a considerable advantage in warm and moist climates.
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- is easy to process - even easier than sugar, in fact - because it is highly resistant to acids and enzymatic hydrolysis. This makes ISOMALT the ideal raw material for sugarfree, toothfriendly and low-calorie products.
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- has a good solubility - the solubility of ISOMALT is 24 g in 100 g of solution at 24 °C, increasing at greater temperatures. This facilitates its use for all common applications.
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- has a high heat resistance - because ISOMALT melts only between 145 and 150°C. As its chemical structure is not altered at normal cooking temperatures, ISOMALT is ideal for cooking, baking and extrusion processes.
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