What are Sugar Alcohols (Polyols)?
Sweeteners 953 and 965 belong to a class of compounds known as sugar alcohols, or polyols. Despite their name, they contain neither sugar nor ethanol. They are derived from plant-based carbohydrates, with their name coming from their chemical structure, which is a hybrid of a sugar molecule and an alcohol molecule. The human body does not completely absorb polyols, which is why they provide fewer calories than regular sugar.
Sweetener 953: Isomalt
Isomalt (E953) is a sugar alcohol derived from sucrose, which typically comes from sugar beet. It has been used in food production in Europe since the 1980s and is approved in over 70 countries worldwide.
Key Characteristics of Isomalt
- Mild Sweetness: Isomalt offers a mild sweetness, roughly 45–65% as sweet as sucrose, without any unpleasant aftertaste. This makes it an ideal bulking agent when combined with more intense sweeteners.
- High Stability: It is highly resistant to heat and humidity. This stability is a significant advantage in candy making and other confections, as it prevents crystallization and stickiness.
- Clear Color: Isomalt remains colorless even at high temperatures, which is why it is the sweetener of choice for elaborate sugar art, including sculptures and cake decorations.
- Lower Calories and Glycemic Index: At about 2 calories per gram, isomalt contains half the calories of table sugar. Its minimal impact on blood glucose makes it suitable for diabetic-friendly products.
Common Uses of Isomalt
- Hard candies and lozenges: Its non-hygroscopic (moisture-resistant) nature prevents candies from becoming sticky.
- Chewing gum: Provides a long-lasting sweetness and flavor.
- Baked goods: Used in products like cookies and cakes.
- Sugar art: The stability and color retention of isomalt make it a favorite for professional bakers creating clear, decorative elements.
Sweetener 965: Maltitol
Maltitol (E965) is another polyol, made by hydrogenating maltose, which is obtained from corn syrup. It is widely used in many sugar-free and low-sugar products due to its sugar-like taste and texture.
Key Characteristics of Maltitol
- Taste and Texture: Maltitol has a clean, sweet taste very similar to sugar, with about 75-90% of its sweetness. It is known for imparting a creamy texture, particularly in chocolate and ice cream.
- Low Calorie: Like other sugar alcohols, maltitol has fewer calories than sugar, about 2.1–2.4 calories per gram.
- Laxative Effect: When consumed in large amounts, maltitol can have a significant laxative effect and cause gastrointestinal distress, such as bloating and flatulence. This is due to its incomplete absorption in the digestive tract.
- Versatile Function: Beyond sweetness, maltitol acts as a humectant (retains moisture) and provides bulk, mouthfeel, and texture in food products.
Common Uses of Maltitol
- Sugar-free chocolates and candies: Its sugar-like taste and texture make it a popular choice for confectionery.
- Ice cream and desserts: Provides sweetness and a creamy consistency.
- Baked goods: Adds sweetness while also helping to retain moisture.
- Chewing gum and oral care: Does not contribute to tooth decay, making it suitable for products like gum, toothpaste, and mouthwash.
Comparison Table: Isomalt (953) vs. Maltitol (965)
| Feature | Isomalt (E953) | Maltitol (E965) |
|---|---|---|
| Source | Sucrose from sugar beet | Maltose from corn or wheat starch |
| Sweetness | ~45-65% as sweet as sugar | ~75-90% as sweet as sugar |
| Calories (per gram) | ~2 kcal | ~2.1-2.4 kcal |
| Taste Profile | Clean, mild, with no aftertaste | Clean, sugar-like taste, no unpleasant aftertaste |
| Glycemic Index | Low impact on blood sugar | Lower than sugar, but still impacts blood sugar |
| Heat Stability | Highly stable; ideal for decorative sugar work | Heat-stable for baking |
| Hygroscopicity | Low; resists moisture | Higher than isomalt; helps retain moisture |
| Key Applications | Hard candies, lollipops, sugar art | Chocolates, ice cream, baked goods |
| Digestive Effects | Possible laxative effect with excessive consumption (over 20-30g) | Possible laxative effect with excessive consumption |
Health Considerations and Labeling
Both isomalt and maltitol are safe for consumption within recommended limits. Food safety authorities like the World Health Organization (WHO) and the European Food Safety Authority (EFSA) have approved them. However, due to the potential for digestive issues, foods containing more than 10% of sugar alcohols are required to carry a label stating, "Excessive consumption may produce laxative effects".
For individuals with diabetes or those monitoring blood sugar, it's important to remember that while these sweeteners have a lower glycemic index than sucrose, they still contain carbohydrates and can impact blood glucose levels, particularly maltitol. Reading the product label and understanding your own body's reaction is crucial.
Conclusion
In summary, sweeteners 953 (isomalt) and 965 (maltitol) are both valuable sugar alcohols widely used in the food industry for their low-calorie and technical properties. Isomalt, with its mild sweetness and resistance to moisture and heat, is a favorite for hard candies and sugar decorations. Maltitol, closer to sugar in sweetness and texture, is ideal for chocolates and baked goods. While generally safe, moderation is key to avoid potential digestive side effects. Their use enables manufacturers to create appealing 'sugar-free' and 'reduced-sugar' products that cater to consumers seeking healthier alternatives.
The Future of Sugar Reduction
As the demand for lower-sugar products continues to grow, so does the innovation in the field of alternative sweeteners. Isomalt and maltitol often serve as foundational ingredients in complex sweetener systems that combine different polyols and high-intensity sweeteners, such as stevia or sucralose. This approach allows for a customized sweetness profile and improved functionality while minimizing potential side effects. Food scientists are constantly exploring new combinations and processing methods to further refine the taste and texture of reduced-sugar foods, ensuring that consumer expectations for both health and flavor are met.
Understanding Sweeteners 953 and 965
This guide explains what isomalt (953) and maltitol (965) are, how they are used in food production, and their key benefits and considerations.
What are sweeteners 953 and 965?
Sweeteners 953 and 965 are sugar alcohols, also known as polyols. E953 is isomalt, derived from sugar beet, while E965 is maltitol, produced from corn or wheat starch.
Are sweeteners 953 and 965 safe?
Yes, both isomalt and maltitol are approved by major food safety authorities like the WHO and EFSA and are considered safe for consumption. However, moderation is recommended due to potential laxative effects if consumed in excessive quantities.
How many calories do sweeteners 953 and 965 have?
Isomalt has approximately 2 calories per gram, while maltitol has about 2.1–2.4 calories per gram. This is roughly half the caloric content of traditional sugar, which has 4 calories per gram.
What is the sweetness level of isomalt compared to sugar?
Isomalt is about 45–65% as sweet as sugar. Due to its mild taste, it is often combined with other, more intense sweeteners to achieve a desired sweetness level.
What is the sweetness level of maltitol compared to sugar?
Maltitol is about 75–90% as sweet as sugar, providing a taste profile very similar to sucrose.
Can people with diabetes consume sweeteners 953 and 965?
Both are suitable for people with diabetes because they cause a slower and lower rise in blood sugar compared to sucrose. However, since they still contain carbohydrates and affect blood glucose to some degree, portion control and reading labels are important.
Do these sweeteners cause digestive issues?
Excessive consumption of either isomalt or maltitol can cause digestive discomfort, including gas, bloating, and diarrhea. These effects vary among individuals and depend on the amount consumed.
Are isomalt and maltitol used for baking?
Yes, both are used in baking. Isomalt is prized for its stability in sugar decorations, while maltitol is used for sweetness, bulk, and moisture retention in baked goods.
What kinds of food contain these sweeteners?
Isomalt is often found in hard candies, cough drops, and sugar art. Maltitol is a common ingredient in sugar-free chocolates, chewy candies, and ice creams.
Do sweeteners 953 and 965 promote tooth decay?
No, they are considered 'tooth-friendly' because they are not easily fermented by oral bacteria, unlike sugar. This is why they are often used in sugar-free chewing gums and dental products.
What is the difference between isomalt and maltitol?
Key differences include their origin (isomalt from beet sugar, maltitol from corn/wheat starch), sweetness level (isomalt is milder), texture properties, and resistance to moisture. Isomalt resists moisture better, making it ideal for hard confections, while maltitol excels at providing a creamy texture.
