Isomalt is a polyalcohol or polyol with sweetening power, obtained from beetroot. It has low cariogenic power, reduced caloric intake and a low glycemic index.
Isomalt is similar in organoleptic properties to common sucrose, but different in its chemical-physical characteristics and in its metabolic impact.
The intake of foods / beverages containing isomalt instead of sugar contributes to the maintenance of the mineralization of the teeth and induces a lower increase in blood glucose.
In pastry, isomalt is used for decorations and sculptures.