Isomalt

from Wikipedia, the free encyclopedia
Structural formula
Structure of isomalt
1: 1 mixture of GPS (left) and GPM (right)
General
Surname Isomalt
other names
  • 6- O -α- D -Glucopyranosyl- D -glucitol (GPS)
  • 1- O -α- D -Glucopyranosyl- D -mannitol (GPM)
  • E 953
Molecular formula C 12 H 24 O 11
Brief description

colorless and odorless solid

External identifiers / databases
CAS number 20942-99-8 (1-O-α-D-glucopyranosyl-D-mannitol)

534-73-6 (6-O-α-D-glucopyranosyl-D-glucitol)

64519-82-0 (mixture)

EC number 244-122-4
ECHA InfoCard 100.040.096
PubChem 88735
ChemSpider 80068
Wikidata Q412068
properties
Molar mass 344.31 g mol −1
Physical state

firmly

Melting point
  • 142 ° C ( eutectic )
  • 145–150 ° C (1: 1 mixture)
solubility

easily soluble in water

safety instructions
GHS labeling of hazardous substances
no GHS pictograms
H and P phrases H: no H-phrases
P: no P-phrases
As far as possible and customary, SI units are used. Unless otherwise noted, the data given apply to standard conditions .

Isomalt ( E 953 ) is a mixture of two sugar alcohols that is used as a sugar substitute .

Presentation and composition

Isomalt is obtained from sucrose in a two-step process. First of all, sucrose is enzymatically converted into the disaccharide 6- O -α- isomaltulose (also called palatinose). This is then hydrogenated to the target product using Raney nickel . This process produces an equimolar mixture of the two diastereomers 6- O -α- D -glucopyranosyl- D -glucitol (GPS, isomaltitol) and 1- O -α- D -glucopyranosyl- D -mannitol (GPM). GPS is an anhydrate , GPM is a dihydrate . Commercially available isomalt must contain between 43 and 57% GPS and GPM. The two sugar alcohols can be separated by fractional crystallization .

properties

The product is a white, crystalline substance that melts at 142 ° C. The melting point is below the melting point of the two components at 166 ° C for GPS and 168 ° C for GPM and results from the formation of a eutectic . The product is not hygroscopic . The solubility in water at 25 ° C is about 27.3 g / 100 g of solution and increases sharply with temperature.

solubility in water

Isomalt has 0.45 times the sweetness of a 10% sucrose solution. It tastes purely sweet and enhances the typical taste in other foods.

use

In food production, isomalt replaces sucrose in a ratio of 1: 1 and thus differs significantly from sweeteners , which only give a product sweetness. Isomalt also gives the product the appropriate body and gives it texture. Isomalt is used in various sugar-free and / or low-energy confectionery and foods, such as: B. candies, chewing gum, chocolate, baked goods, desserts and ice cream.

Nutritional and health aspects

Isomalt has a physiological calorific value of around 8.4 kJ / g (2 kcal / g); in the EU, the value specified for all sugar substitutes is 10 kJ / g (2.4 kcal / g). Isomalt is tooth-friendly and has little effect on blood glucose and insulin levels . H. With its glycemic index of 2 (± 1) it is also suitable for diabetics . It tastes similar to sugar, although it has only half the sweetness .

Isomalt belongs to the group of hard-to-digest carbohydrates . These stimulate intestinal activity during digestion and counteract indolence - excessive consumption can therefore have a laxative effect.

The expert panel of the Food and Agriculture Organization (FAO) and the World Health Organization (WHO), the Joint FAO / WHO Expert Committee on Food Additives (JECFA) has assessed the safety of isomalt and stated that no quantitative restriction is necessary (corresponds to the " ADI not specified "). This placed Isomalt in the safest food ingredient category.

Isomalt has been assessed and approved by regulatory agencies in over 70 countries, including a. by the American Food and Drug Administration (FDA).

history

In 1957, researchers at Süddeutsche-Zucker-AG discovered a microorganism in the raw juice during sugar production that was able to convert sucrose into isomaltulose by means of transglycosidation and was characterized as Protaminobacter rubrum a year later . The researchers synthesized isomalt through catalytic hydrogenation of isomaltulose. The manufacturing process was developed at Südzucker in the 1970s, large-scale production began in the 1980s, and food law approvals were carried out in parallel. Worldwide marketing started in 1990.

literature

  • Bettina Zielasko: Determination of physico-chemical data on isomalt and its components. Papierflieger-Verlag, Clausthal-Zellerfeld 1997, ISBN 3-89720-043-0 .
  • Karin Gehrich: Phase behavior of some sugars and sugar substitutes. Cuvillier-Verlag, Göttingen 2002, ISBN 3-89873-579-6 .

Web links

Wiktionary: Isomalt  - explanations of meanings, word origins, synonyms, translations

Individual evidence

  1. External identifiers or database links for 6-O-α-D-glucopyranosyl-D-glucitol : CAS number: 534-73-6, EC number: 208-605-3, ECHA InfoCard: 100.007. 825 , PubChem : 94169 , ChemSpider : 84985 , Wikidata : Q27287232 .
  2. External identifiers of or database links to 1-O-α-D-glucopyranosyl-D-mannitol : CAS number: 174060-42-5, PubChem : 18454344 , ChemSpider : 19920642 , Wikidata : Q27295938 .
  3. a b c d e Safety data sheet Isomalt F at caelo.de, accessed on October 15, 2013.
  4. a b c d H. K. Cammenga , B. Zielasko: Thermal behavior of isomalt. In: Thermochim. Acta . 271, 1996, pp. 149-153, doi: 10.1016 / 0040-6031 (95) 02560-X .
  5. a b c B. Borde, A. Cesaro: A DSC study of hydrated sugar alcohols - isomalt. In: J. Therm. Anal. Calorim. 66, 2001, pp. 179-195, doi: 10.1023 / A: 1012447901179 .
  6. a b c d e f g h Entry on Isomalt. In: Römpp Online . Georg Thieme Verlag, accessed on August 27, 2013.
  7. a b Food dictionary : Isomalt E953
  8. HK Cammenga, B. Zielasko: Glasses of sugars and sugar substitutes. In: Ber. Bunsenges. Phys. Chem. 100, 1996, pp. 1607-1609, doi: 10.1002 / bbpc.19961000952 .
  9. H. Schiweck, A. Bär, R. Vogel and others: Sugar Alcohols. In: Ullmann's Encyclopedia of Industrial Chemistry. Wiley-VCH, Weinheim 2012, doi : 10.1002 / 14356007.a25_413.pub3 .
  10. a b K. Rosenplenter, U. Nöhle (Ed.): Handbook sweeteners. 2nd edition 2007, p. 340 ff. Limited view in the Google book preview.