ISOMALT

http://www.palatinit.com/en/Food_Ingredients/ISOMALT/

This week in Advanced Pastry we worked with Isomalt which is an odorless, white, crystalline substance and an artificial sugar substitute. Isomalt is a synthetic sugar alcohol that is produced from sugar. Isomalt primarily used for its sugar-like physical properties, substitutes regular white sugar in sugar work in the bakeshop. Due to it properties it doesn’t caramelize easily and lends it self to reheating and modeling. Also Isomalt has only a small impact on blood sugar levels, does not promote tooth decay, and has one half the calories of sugar; therefore it is used in some diet foods. / ISOMALT, baker’s play dough! LOL