Tag: Sugar art

Isomalt is a sugar substitute known for its resistance to moisture, making it ideal for creating dazzling, stable cake decorations. However, its cost or limited availability often prompts bakers to seek suitable alternatives. This guide explores exactly what to use instead of isomalt for successful confectionery projects.

According to the Calorie Control Council, isomalt is chemically more stable and less hygroscopic than sucrose. This fundamental difference in molecular structure directly addresses whether isomalt is stronger than sugar, particularly for delicate confectionary work. Isomalt's stability is what gives it an edge in durability, a crucial factor for pastry chefs and hobbyists alike.

Isomalt is a sugar-free sweetener, yet it is created from actual beet sugar. To understand what isomalt is, you must differentiate it from traditional table sugar and explore its unique chemical properties as a sugar alcohol.