| Supplier |
CD Formulation |
| Product # |
PE-0494 |
| Pricing |
, Inquire for price
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| product1 |
Pharmaceutical Excipients
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| Safety |
Isomalt is used in oral pharmaceutical formulations, confectionery, and food products. It is generally regarded as a nontoxic, nonallergenic, and nonirritant material. Toxicological and metabolic studies on isomalt have been summarized in a WHO report prepared by the FAO/WHO Expert Committee (JECFA), resulting in an acceptable daily intake of ‘not specified’. The glycosidic linkage between the mannitol or sorbitol moiety and the glucose moiety is very stable, limiting the hydrolysis and absorption of isomalt in the small intestine. There is no significant increase in the blood glucose level after oral intake, and glycemic response is very low, making isomalt suitable for diabetics. The majority of isomalt is fermented in the large intestine. In general, isomalt is tolerated very well, although excessive consumption may result in laxative effects. Isomalt is not fermented by bacteria present in the mouth; therefore no significant amount of organic acid is produced that attacks tooth enamel.
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| Synonyms |
Hydrogenated isomaltulose; hydrogenated palatinose
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| CAS Number |
64519-82-0
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| Category |
Sweetening agent
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| UNII |
S870P55O2W
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| Stability and Storage Conditions |
Isomalt has very good thermal and chemical stability. When it is melted, no changes in the molecular structure are observed. It exhibits considerable resistance to acids and microbial influences.Isomalt is non-hygroscopic, and at 25℃ does not significantly absorb additional water up to a relative humidity (RH) of 85%; paracetamol (acetaminophen) tablets based on isomalt were stored for 6 months at 85% RH at 208C and retained their physical aspect. If stored under normal ambient conditions, isomalt is chemically stable for many years. When it is stored in an unopened container at 20℃ and 60% RH, a re-evaluation after 3 years is recommended. Isomalt does not undergo browning reactions; it has no reducing groups, and therefore it does not react with other ingredients in a formulation (e.g. with amines in Maillard reactions).
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| Source and Preparation |
Isomalt is produced from food-grade sucrose in a two-stage process.Beet sugar is converted by enzymatic transglucosidation into the reducing disaccharide isomaltulose. This undergoes catalytical hydrogenation to produce isomalt.
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