Isomalt

Question 1

What are 6 advantages to Isomalt?

Answer 1

1. It is kind to teeth and health and prevents cavities
2. Has only half the calories of sugar
3. Works like dietary fiber and has a very low glycemic index, hardly affects blood sugar and insulin levels
4. Is not sticky
5. Does not caramelize
6. Much more humidity resistant
7. Can be remelted
8. Does not crystalize
9. Has a glass-like appearance
10. Does not require glucose or acid

Question 2

Where does Isomalt originate from?

Answer 2

A German company BENEO

Question 3

What is Isomalt made out of?

Answer 3

Made from sugar beets.

Question 4

The company that produces Isomalt has 5 production sites, what countries are they in?

Answer 4

~ Germany
~ Belgium
~ Italy
~ Chile

Question 5

What percentage of water is Isomalt usually cooked with?

Answer 5

10%

Question 6

True or False: Isomalt can be cooked dry.

Answer 6

True

Question 7

What temperature should isomalt be cooked to?

Answer 7

168C (at SAIT it is 160-162C)

Question 8

True or False: Cooked Isomalt can be used right away.

Answer 8

False - cooked isomalt should be allowed to set until the isomalt is perfectly clear and contains no bubbles. This can be done by setting the pot in a pre-heated oven at 149C for about 15 minutes.

Question 9

What is the method to recook isomalt?

Answer 9

Cook in a preheated oven at 149C until melted or in a microwave at 5-minute intervals stirring to melt evenly/

Question 10

Define: Isomalt

Answer 10

A type of sucrose (beet sugar) produced by an enzymatic rearrangement of sugar molecules.

Question 11

Which medium is better for pulling ribbon, sugar, or isomalt? Why?

Answer 11

Sugar because it contains acid and is, therefore, more elastic.