Multi-colored glass balls and blue waves on which the brigantine sways, weightless butterflies and enchanting flowers decorating cakes ... It is hard to believe, but all this made it possible to realize isomalt. What is it and is there any benefit from it other than aesthetic? We will try to tell you about this product of double processing of sugar beets and find out what advantages and disadvantages it has.
What is it?
Isomalt, also called palatinite (isomalt,) is a low-calorie carbohydrate that is naturally found in bee honey and sugar-containing plants such as cane, beets, and others. This sweetener tastes similar to sucrose, and resembles granulated sugar in appearance: the same crystalline particles of white color, odorless, easily soluble in water.
When did he appear?
At the end of the 50s of the last century, almost by accident in the process of obtaining dextrans (polysaccharides) from sucrose, Stodola discovered such a by-product of production as isomalt. In 1990, this sweetener was recognized as safe and approved for use in the United States. Then its safety and the possibility of daily use were confirmed by the Joint Expert Committee on Food Additives of WHO and the EEC Scientific Committee of Food. After that, in most countries its widespread use in the food and pharmacological fields of production began.
Beneficial features
Thanks to the many scientific studies conducted, one can confidently answer the question: "Isomalt - what is it and how useful is it?"
1. Unlike sugar, familiar to all, palatinitis is a dietary and low-calorie product. In 1 g of isomaltitis contains only 2.4 kcal.
2. This substance is a prebiotic, which acts as a ballast substance that can create a feeling of fullness and fullness of the stomach. In addition, the gradual processing and assimilation of isomaltite contribute to the preservation of strength and energy for a long time.
3. Low glycemic index - from 2 to 9 - makes products on isomalt affordable for people suffering from diabetes. When it is consumed, there is no rapid increase in the amount of glucose in the blood, and, accordingly, there are no sharp jumps in the level of insulin and sugar.
4. Due to the complex chemical reactions that occur during the preparation of this sweetener, it is not a food source for bacteria that multiply in the oral cavity, and for this reason it does not contribute to the development of caries.
Small cons
During the research, scientists sought not only to answer the question of isomalt - what is it, but also to identify all the possible negative consequences of its use. As it turned out, there are not so many negative influences. First of all, at the very beginning of taking this sweetener, many people have diarrhea and flatulence, especially if you immediately take it in large doses. If isomaltitis is introduced into the diet in small portions, gradually, then it is possible to prevent the appearance of such unpleasant symptoms.
Isomalt for Diabetics
Due to the fact that palatinitis is rather poorly absorbed by the villi on the intestinal walls and does not cause a significant increase in sugar and insulin levels, it has been widely used in the manufacture of products intended for patients with diabetes and those who adhere to the principles of healthy eating. Today, soft drinks, dairy products, juices, pastries and isomalt candies are produced. Such products can be consumed not only by patients with diabetes, but also those who seek to adhere to diets and natural nutrition. In addition, it goes well with most flavors and emphasizes the taste of a natural product.
Confectionery "little things"
Today, isomalt is often used to decorate a variety of confectionery . What it is, do not explain to professional confectioners, as they are happy to use this substance to decorate cakes, muffins, cupcakes and sweets. Placed on a grill or caramel, palatinite not only “holds” the shape, but also retains volume. In addition, cakes or sweets made with isomaltite do not stick together and can be packed in one package. Viscous, supple and flexible, capable of taking any form of isomalt caramel allows you to make the most incredible forms, as well as resistant to high temperatures and not sticky to your hands.
How to make jewelry from it?
Confectioners create wonderful jewelry for their products from isomalt, but it is necessary to interact with it very carefully.
So, how isomalt used? A method of preparing raw materials for confectionery and other products:
1. Mix the sweetener and filtered or distilled water in a small stainless pan.
2. Put the mixture on the stove, turn on medium heat and bring to a boil.
3. On one side of the pan you need to fix a special confectionery thermometer so that its ball is immersed in boiling syrup, but does not touch the bottom.
4. After the temperature of the composition boiling in the pan reaches 167 ° C, it must be removed from the stove. Despite the fact that the solution was removed from the fire, its temperature will continue to rise.
5. After it drops to +60 ° C, you can put on gloves made of silicone or latex and start working with the resulting mass.