Isomalt

Isomalt is a sugar alcohol (polyol) produced by enzymatic transformation of sucrose into isomaltulose, which is then hydrogenated to give a mixture of two disaccharide alcohols. In food it functions as a bulk sweetener, providing approximately half the sweetness of sucrose with a similar texture and appearance, making it valuable in sugar-free confectionery, chocolates, hard candies, and coated tablets. Unlike sucrose, isomalt is not fermented by oral bacteria and does not promote dental caries, giving it a further advantage in tooth-friendly product formulations.

JECFA evaluated isomalt in 1985 and classified the ADI as "not specified," reflecting the absence of identified toxicological concern at typical intake levels. Isomalt is only partially absorbed in the small intestine; the unabsorbed fraction is fermented by colonic bacteria, producing short-chain fatty acids and gas. This partial absorption also contributes to its lower caloric value compared with sugar (approximately 2 kcal/g versus 4 kcal/g for sucrose), making it attractive in reduced-calorie applications.

Isomalt is approved throughout the EU and in most global food markets as a sweetener and bulking agent. Like all polyols, it can cause digestive discomfort — including gas, bloating, and a laxative effect — when consumed in large quantities. EU regulations require products containing polyol sweeteners to bear the advisory statement "excessive consumption may produce laxative effects." This effect is dose-dependent, and moderate consumption of isomalt-containing products is generally well tolerated. Diabetics may benefit from its lower glycaemic impact compared with sucrose, though it is not zero-glycaemic and total carbohydrate intake should still be monitored.