[ [ Isomalt ] A sugar alcohol widely used as a sugar substitute. Hydrolysis of isomalt yields glucose (50%), sorbitol (25%), and mannitol (25%). Isomalt is preferred in hard candy production because resists crystallisation better than sucrose and corn syrup. More ]
A [ Sugar alcohol, Alditol, Glycitol, Polyalcohol, Polyhydric alcohol ] Any of a class of sweet-tasting polyols, used widely in the food industry as sweeteners and thickeners. Biochemically, sugar alcohols are neither sugars nor alcohols although they are commercially produced from sugars. The more common sugar alcohols include erythritol, isomalt, maltitol, sorbitol, xylitol. While sugar alcohols may still affect blood sugar levels, they More widely used as a [ Sugar ] Any of the class of crystalline, water-soluble, short-chained (monosaccharide and disaccharide) carbohydrates. Sugars are typically sweet-tasting and include glucose, galactose, fructose, sucrose, lactose and maltose. More substitute. The enzymatic cleavage of chemical bonds involving water. For instance, amylose is hydrolysed into glucose in the presence of amylase, a digestive enzyme. More of isomalt yields [ Glucose, D-glucose, Dextrose ] A monosaccharide with the molecular formula C6H12O6. The principle isomer of glucose is D-glucose (dextrose). It is the product of photosynthesis and the building block of a number of important carbohydrate polymers, including cellulose. In animals, glucose is the defining sugar of the blood. It is obtained from directly from dietary glucose, and from the More (50%), [ Sorbitol, Mannitol, Glucitol ] A polyol that is about half the sweetness of sucrose and 2.6 kcal/gram of energy. Sorbitol is an isomer of mannitol. More (25%), and [ Mannitol, Mannite, Manna_sugar ] A sugar alcohol with about half the sweetness of sucrose and 1.6 kcal/gram of energy. It is an isomer of sorbitol. Mannitol has several uses medicinally and is on the World_Health_Organization's List of Essential Medicines. More (25%).
Isomalt is preferred in hard candy production because resists crystallisation better than [ Sucrose, Table sugar, Cane Sugar, Beet Sugar ] A disaccharide comprising of a glucose and a fructose molecule. More and corn syrup.