이소말트

Isomalt is a more or less equimolar mixture of 1-O-a-D-glucopyranosy-D-mannitol- dihydrate and 6-O-a-D-glucopyranosyl-D-sorbitol. Different production conditions, however, allow variations in the ratio of the two products. The solubility in water is about 24.5 % (w/w) at room temperature, but varies with the composition and increases with increasing temperature. In addition to the dry isomalt, a syrup is available. Isomalt is, depending on the concentration, approximately 45–60 % as sweet as sucrose, stable under normal processing conditions of foods, and noncariogenic. In the European Union, isomalt is approved as E 953 for a large number of food applications. It is GRAS in the United States and also approved in many other countries. Owing to its low glycemic index, isomaltulose, an intermediate of the production, has found increasing interest as a food ingredient in recent years.

개요Isomalt is an equimolar mixture of oc-D-glucopyranosyl-1,6- D-sorbitol (GPS) and α-D-glucopyranosyl-l,l-D-mannitol (GPM). The production process of isomalt involves two essential steps. In the first step, the 1,2 -glycosidic linkage between the glucose and the fructose moiety of sucrose is rearranged by an immobilized enzyme system to a 1,6 -glycosidic linkage, which is more stable and characteristic for the cross linkage in the amylopectin fraction of native starch. In the second step, the rearranged sucrose molecule, i.e., isomaltulose, is hydrogenated to the corresponding sugar alcohols. Isomalt is commercially available as a dry, white crystalline powder which is about half as sweet as sucrose.In vitro studies with intestinal disaccharidases from mammals demonstrated that isomalt is cleaved much more slowly than sucrose or maltose. A slight inhibitory effect on maltose hydrolysis and on the active transport on glucose has also been observed.Ingested isomalt is partly hydrolyzed in the small intestine and slowly absorbed in the form of glucose, sorbitol, and mannitol. The intact portion of isomalt, as well as some unabsorbed sorbitol and mannitol, reaches the distal parts of the gut where these products are fermented to volatile fatty acids.

역사It is claimed that isomalt is odorless, white, crystalline, and sweet tasting without the accompanying taste or aftertaste. Sweetening power is from 0.45 to 0.6 that of sucrose. A synergistic effect is achieved when isomalt is combined with other artificial sweeteners and sugar substitutes. Principal applications are in confections, pan-coated goods, and chewing gum. The substance was approved for use in most European countries in 1985. Classification of isomalt as a GRAS substance was petitioned in the United States. (GRAS = generally regarded as safe.)

용도analgesic, NSAID