Isomalt
The short version
A sugar alcohol about half as sweet as sucrose — dominant in sugar-free hard candy and pulled-sugar work.
It's widely considered safe at the amounts used in food, so we mark it green. The Safety section below has the details.
Where it comes from
Developed in Germany in the 1980s by enzymatic conversion of sucrose to isomaltulose followed by hydrogenation. The unique sucrose-derived structure gives crystallization and mouth-feel behavior very close to sucrose itself.
How it's used
The dominant sugar alcohol in sugar-free hard candy, lozenges, and pulled sugar work — it does not brown easily and produces glass-like clarity. Used in chocolate, baked goods, and pharmaceuticals. About 50% as sweet as sucrose.
Safety profile
No ADI specified. Considered safe at typical levels. Like other polyols, can cause osmotic GI upset at high doses (above 30–50 g). EU laxative warning required above defined levels.
Physical & chemical properties
White crystalline powder, very soluble in water. High thermal stability — does not caramelize or brown under typical confectionery temperatures. Low hygroscopicity makes it ideal for hard candy.
Regulation worldwide
Permitted globally without strict upper limits.
Educational information only. Not medical or dietary advice.