E953 – Isomalt

Isomalt, designated as E953, is a sugar substitute belonging to the sugar alcohol family. It is derived from sucrose and is commonly used in the food industry for its sugar-like properties, including sweetness, texture, and stability. 

Danger Level: 1 – Mostly Safe

Purpose in Products

  • Sweetener: Isomalt provides approximately 50–60% of the sweetness of sucrose, making it suitable for sugar-free and reduced-calorie products.
  • Bulking Agent: It adds bulk and texture to food products, mimicking the mouthfeel of sugar. 
  • Stabilizer and Thickener: Isomalt helps maintain the structure and consistency of various food items.

Health Considerations

  • Glycemic Impact: Isomalt has a minimal effect on blood sugar levels and does not stimulate significant insulin release, making it suitable for diabetic-friendly products. 
  • Caloric Content: It provides about 2 kcal/g, which is half the caloric value of regular sugar. 
  • Digestive Effects: Consuming large amounts of isomalt (above 20–30 g per day) may lead to gastrointestinal discomfort, such as flatulence and diarrhea, due to its incomplete absorption in the small intestine. Regular consumption can lead to desensitization, reducing the risk of intestinal upset. 

Impact on Children

Children may be more sensitive to the laxative effects of sugar alcohols like isomalt. It is advisable to monitor their intake to prevent potential digestive discomfort.

Impact on Taste

Isomalt has a clean, sweet taste without any significant aftertaste. Its lower sweetness compared to sucrose often leads to its combination with high-intensity sweeteners to achieve the desired sweetness level. 

Compatibility with Other Additives

Isomalt is frequently blended with other sweeteners, such as sucralose, to achieve a sweetness level comparable to sugar. This combination also helps in masking any aftertastes and improving overall flavor profiles. 

Natural Occurrence

Isomalt does not occur naturally. It is produced from sucrose through a two-step process involving enzymatic conversion to isomaltulose, followed by hydrogenation. 

Alternatives and Substitutes

Other sugar alcohols and sweeteners used as alternatives to isomalt include:

  • Sorbitol (E420): Approximately 60% as sweet as sucrose, used in sugar-free products.
  • Maltitol (E965): About 75–90% as sweet as sucrose, commonly used in confectionery.
  • Xylitol (E967): Equally as sweet as sucrose, often used in chewing gums and dental products.

Regulation

Isomalt (E953) is approved for use as a food additive in the European Union and many other countries. It is permitted in various food categories, including desserts, dairy products, baked goods, confectionery, and sugar-free chewing gum, without maximum limits, provided it is used in accordance with good manufacturing practices. 

Conclusion

Isomalt (E953) is a versatile sugar substitute offering reduced caloric content and minimal impact on blood sugar levels, making it suitable for diabetic-friendly and low-calorie products. While generally safe, excessive consumption may lead to digestive discomfort, so moderation is advised. Its approval by food safety authorities underscores its utility and safety in various food applications.