Low GI Sweetener Isomalt

Isomalt is a naturally sourced sugar alcohol produced through a two-step process of isomerization and hydrogenation of sucrose. It is a functional sugar substitute. Its sweetness is about 50–60% that of sucrose, with lower calories (approx. 2 kcal/g) and minimal impact on blood glucose (GI value ≈ 2). It is derived from natural sucrose via patented enzymatic synthesis, and recognized as a safe food additive by the EU, U.S. FDA, and other authorities.

1. Low hygroscopicity – ideal for hard candy production
Very low moisture absorption helps prevent stickiness and spoilage, making it suitable for hard candy manufacturing.

2. Ultra-low calorie & blood sugar friendly
Only 2 kcal/g (about half that of sucrose). Slow absorption avoids blood sugar spikes, making it suitable for diabetics and sugar-conscious individuals.

3. Tooth-friendly – guilt-free snacking
Not fermented by oral bacteria to produce acid. Easily achieves a "Tooth-Friendly" label – a natural solution for children's candy and chewing gum.

4. High stability – supports innovative processing
Heat and acid resistant. Does not participate in Maillard reactions – no browning or quality loss in baked goods, beverages, or candies.

5. Prebiotic properties – supports gut health
Part of the sugar alcohol not absorbed in the small intestine reaches the large intestine, where it is fermented by gut microbiota, promoting beneficial bacteria growth – beneficial for functional food development.

Applications

Candy – The all-rounder

• Hard candy: High heat resistance and low hygroscopicity allow production without individual wrapping, reducing costs, with shelf life up to 18 months.

• Compressed candy: Excellent compressibility, smooth edges, not brittle – ideal for vitamins, lozenges, and functional products.

• Gummy candy: Good viscoelasticity, maintains chewy texture for a long time. Many popular gummy brands use it as a core sweetener.

Healthy snacks – The invisible guardian

• Nuts & roasted seeds: Added isomaltitol prevents moisture absorption, keeps nuts crispy, and supports low-calorie positioning.

• Chocolate: Replaces sucrose to create low-GI chocolate suitable for diabetics, with a smooth taste and no off-flavors common to other substitutes.

Image sources: Sam’s Club, Freshippo, iYell

Functional foods – The golden partner

• Dietary supplements: As a tablet filler, it compresses easily, protects active ingredients, and masks medicinal taste. One liver health supplement brand saw 30% sales growth in 2023 after using it.

• Probiotic drinks: Provides sweetness and prebiotic function, supports probiotic colonization – a “secret weapon” for upgrading lactic acid beverages.

Image sources: Tmall (Swisse, Ali Health, Golden Throat)

Bakery – The innovation driver

Replace sucrose 1:1 without recipe adjustment. Can solve browning issues by increasing baking temperature – suitable for low-sugar cakes and cookies.

    Bailong Chuangyuan focuses on its core business, strengthens its industrial foundation, optimizes production capacity through key projects, extends its industrial chain, and activates its development momentum. The company closely follows industry trends by promoting intelligent transformation of production capacity, expanding high-end product manufacturing, and extending the industrial chain both upstream and downstream, achieving dual improvements in capacity and quality, as well as efficiency and profitability. On the production front, the company has implemented automated, digital, and intensive manufacturing, upgrading equipment and processes to enhance production efficiency, product yield, and energy utilization. This has achieved the goals of cost reduction, quality improvement, efficiency enhancement, and carbon emission reduction.

    In 2024, two major key projects—the 30,000-ton annual output soluble Dietary Fiber project and the 15,000-ton annual output crystalline sugar project—were put into operation and reached full capacity. These projects incorporate digital twin technology, are equipped with DCS (Distributed Control System) and on-site monitoring systems, enabling unattended workshop operations. Overall energy consumption has been reduced by more than 40%, and the intelligent flexible production lines have significantly improved production efficiency and product quality.

 

 

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