Title: Alternative Sweeteners

Isomalt 267
GPM depends on the isomalt type. In aqueous systems, GPS forms anhydrous
crystals, whereas GPM has two molecules of water of crystallization. The production
process is illustrated in Fig. 1.
III. SENSORY PROPERTIES
A. Sweetness and Taste
The sweetening power of isomalt lies between 0.45 and 0.6 compared with that
of sucrose ( 1.0). Figure 2 shows that the sweetening power is a function of
concentration (i.e., it increases with increasing isomalt concentration) (5). There
is no difference between the sensorially tested and theoretically determined
curves.
Isomalt has a pure sweet taste similar to sucrose without any aftertaste.
Furthermore, it reinforces flavor transfer in foods. Synergistic effects occur when
Figure 2 Isosweet aqueous solutions of isomalt-ST and sucrose, determined sensorially
and theoretically.