Discovered in the 1960s, Islomalt is a mixture of two disaccharide alcohols — gluco mannitol and gluco sorbitol. Isomalt:
- is made from sugar
- is used in a variety of foods and pharmaceuticals
- provides the taste and texture of sugar
- is synergistic with other sweeteners
- provides, at most, 2 calories per grain
- does not promote dental cares
- does not increase blood glucose or insulin levels
Isomalt is a low digestible carbohydrate, which is only partially digested
in the intestines. In the lower part of the intestinal tract, some of the
non-absorbed portion is metabolized by colonic bacteria. These normal
physiologic processes, which may, in some people, cause softer stools or
more intestinal gas than usual, are similar to how the body responds to
high-fiber foods. The few people who might be sensitive usually have no
problem if they start with small portions and gradually increase their consumption
of low digestible carbohydrates.
Extensive research has been conducted on the effect of Isomalt on
blood glucose and insulin levels. This reserach shows that, after digestion
of Isomalt, blood glucose and insulin values do not differ significantly
from baseline levels in people who have either Type 1 or Type 2 diabetes.
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