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Sugar Free

fructose is isomerized into a much

Isomalt in Hard Candy


more stable 1,6 bond, making iso-
maltulose considerably more resis-
tant to acids and microbial influ-
ences. By means of a further
processing step, hydrogenation, it

Applications
was possible to obtain the sugar
alcohol isomalt from isomaltulose.
A simplified flow-chart of the pro-
duction process is given in Figure 1.

PRODUCTION PROCESS
Starting from a sucrose solution,
isomaltulose is obtained through
transglucosidation as already men-
tioned. (Figure 2.1)
T he demand for low-fat and low-
calorie confectionery increases
steadily worldwide. Consumers
due to its sugar-comparable taste
and preferred shelf-life properties.
Isomalt started to sell in the U.S.
After crystallization, isomaltulose
is hydrogenated in a neutral aqueous
understand the message and func- when the intense sweeteners acesul- solution using a Raney nickel cata-
tions of these product categories fame K and aspartame were regu- lyst. This produces isomalt, a mixture
which serve their demands for lated for the use in confectionery of the isomers 1-O-α-D-glucopyra-
“healthy eating” when thinking early in 1994 (which was important nosyl-mannitol, 1,1-GPM-dihydrate,
about less calories and kind-to-the- as isomalt is less sweet than sugar). and 6-O-α-D-glucopyrano-syl-D-sor-
teeth functions. Nowadays new There are still few companies in bitol, 1,6-GPS. (Figure 2.2)
sugar replacers like isomalt can be the U.S. that are using isomalt, com- In the crystallization process,
used providing sugar comparable pared to Europe where some major especially developed for isomalt,
taste and texture to guarantee good brands build their success in sugar GPM crystallizes with 2 mol water
quality products. In addition to free on the properties of isomalt. whereas GPS crystallizes without
sugar free chewing gum and breath This paper will briefly describe the water. As a result, isomalt contains
mints, which are already well estab- manufacture of isomalt, its proper- approximately 5 percent water of
lished, sugar free hard candies and ties and especially the use of isomalt crystallization. Finally, isomalt is an
cough drops start playing an impor- in sugar free hard candy applications. odorless, white, crystalline, sweet-
tant role in the sugar free market. tasting substance with a very low
Isomalt, a sugar substitute derived DEVELOPMENT AND hygroscopicity.
from sucrose, plays a major role in PRODUCTION
Isomalt belongs to the chemical Crystal Structure and Surface
these fields of sugar free products
group of disaccharide alcohols and The crystal structure and surface
is derived from sucrose. Research of isomalt differ from that of
work carried out by Südzucker’s sucrose. Electron micrographs show
central lab showed that the isomer- clearly that isomalt is not made up
izing action of the microorganism of crystals with regular surface, as
protaminobacter rubrum trans- sucrose is, but of a bond of agglom-
forms the non-reducing sucrose into erates that are made up of individ-
a reducing disaccharide 6-O-α-D- ual crystals—probably smaller than
glucopyranosyl-D-fructose. This 5 µm. The surface of the crystals is
new ‘sugar’ was called isomaltulose of a design which promotes cohe-
and given the brand name Palati- sion of the crystals, a characteristic
nose® after the German place where that is a distinct advantage when
it was discovered—Obrigheim in isomalt is compressed directly into
der Pfalz (in Latin: Palatinum). The tablets. Isomalt can be easily ground
main difference compared with to grain sizes of < 100 µm which is
Bodo Fritzsching sucrose is that the 1,2 bond between desired for applications like choco-
Palatinit of America, Inc. the sugar components glucose and late or chewing gum.
Presented at the National American Association of Candy Technologists Technical Session

The Manufacturing Confectioner/November 1995 65

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