2023-07-02 20:34:35
Introduction
Isomalt General IUPAC name Synonyms Isomaltol
Palatinit CAS No 64519-82-0 EINECS No 244-122-4 PubChem 88735 E No E953 SMILES InChI Appearance White solid (White is the color of a body heated to approximately 5000°C (see…) odorless Chemical properties Molecular formula C12H24O11
Mass (The term mass is used to designate two quantities attached to a…) molar 344.3124 ± 0.0146 g mol-1 SI & CNTP units, unless otherwise indicated (An indication (from the Latin indicare: to indicate) is advice or recommendation, written…) to the contrary.
Isomalt (C12H24O11) is a sweetener (polyol) used in human food and codified E953 in Europe (Europe is a terrestrial region which can be considered as a…). It has a sweetening power of 0.5, that is to say it tastes half as sweet as sugar (What is usually called sugar is, from 1406, a “substance of sweet flavor. ..) table (sucrose).
Composition
Isomalt is a mixture (A mixture is a combination of two or more solid, liquid or gaseous substances…) of two compounds in the proportions 50/50, like invert sugar. For invert sugar, these are molecules of glucose (Glucose is an aldohexose, the main representative of oses (sugars). By convention, it is…) and fructose (Fructose (or levulose) is a ose (simple non-hydrolysable sugar) from the group of…). For isomalt, these are two more complex compounds, which are derivatives of sucrose (Sucrose, or sucrose, is more simply the commercial sugar extracted from beets…) by multiple chemical transformations or derived from isomaltose (Isomaltose is a disaccharide formed by 2 glucose units.) by hydrogenation (Hydrogenation is a chemical reaction which consists of the addition of a molecule…). These two compounds are 1,6-glucopyranosyl-D-sorbitol (abbreviated GPS – CAS number 534-73-6) and 1,1-glucopyranosyl-D-mannitol (abbreviated GPM – CAS number 20942-99-8).
Production
Isomalt is produced industrially in two steps from sucrose (a disaccharide (Disaccharides are sugars formed by two oses (non-hydrolysable simple sugars). Si…) comprising a glucose unit and a fructose unit) . The first step is the production of isomaltulose (Isomaltulose is a disaccharide naturally present in honey and cane…) (palatinose) by isomerization of sucrose via the action of sucrose isomerase enzymes (aka sucrose- mutases or isomaltulose-synthases) obtained from Protaminobacter rubrum. The enzyme (An enzyme is a molecule (protein or RNA in the case of ribozymes) allowing…) modifies the sugar bond (1→2) of sucrose into a bond (1→6). The second step is the catalytic hydrogenation of isomaltulose which leads to the production of a mixture of hydrogenated disaccharides and oses, the 2 main compounds of which are glucose α(1→6) sorbitol (Sorbitol or glucitol is a natural polyol (or sugar-alcohol), with twice the sweetening power…) and glucose α(1→1) mannitol (Mannitol or 1,2,3,4,5,6-hexanehexol (C6H8(OH )6) is a polyol (“sugar-alcohol”); it is a…).
Properties
Isomalt is a derivative of sucrose, but its properties are quite different. Here are a few :
It has greater thermal stability (thermal is the science that deals with the production of energy, the use of…) than sucrose, i.e. it degrades less quickly under the action of heat (In everyday language, the words heat and temperature often have an equivalent meaning:…). It dissolves less well in water (Water is a ubiquitous chemical compound on Earth, essential for all…): at 25°C, a maximum of 28 g of isomalt can be dissolved in 100 g of water, whereas one can dissolve at the same temperature (The temperature is a physical quantity measured using a thermometer and…) 67 g of sucrose in the same quantity (The quantity is a generic term metrology (account, amount); a scalar, etc. of water. It “re-wets less” than sucrose (it is said to be less hygroscopic), which allows sugar pieces to retain their shine and hold longer. It spares the teeth: bacteria (Bacteria (Bacteria) are living unicellular prokaryotic organisms, characterized by…) present in the mouth (The mouth (also called oral cavity or oral cavity) is the opening by…) cannot use isomalt as a nutrient, which prevents the production of acids, which are harmful to the teeth. fewer calories: isomalt has half the calories of sugar. Excessive consumption of isomalt can have a laxative effect. It remains perfectly transparent even when heated, which makes it possible to build parts with the appearance of glass (Glass, in everyday language, designates a hard, fragile material or alloy. ..).
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