Isomalt

Base Information

• Chemical Name: Isomalt
• CAS No.: 64519-82-0
• Deprecated CAS: 746666-13-7,852954-37-1,874794-40-8
• Molecular Formula: C₁₂H₂₄O₁₁
• Molecular Weight: 344.316
• Hs Code.: 2940006000
• European Community (EC) Number: 613-617-0
• DSSTox Substance ID: DTXSID8020753
• Wikipedia: Isomalt
• RXCUI: 1363717
• ChEMBL ID: CHEMBL2104398
• Mol file: 64519-82-0.mol

Synonyms:Hydrogenatedisomaltulose;Isomalt DC 110;Isomaltidex;Palatinit;Palatinit C;Palatinit GS;Palatinit GSP;Palatinit M;Palatinit PM;Palatinit PN;PalatinitPNM 2;Palatinit PNP;Palatinitol;

Chemical Property of Isomalt

Chemical Property:

• Appearance/Colour: white crystalline powder
• Vapor Pressure: 0-0Pa at 20-50℃
• Melting Point: 215-217°C
• Boiling Point: 788.5 °C at 760 mmHg
• PKA: 12.89±0.70(Predicted)
• Flash Point: 430.7 °C
• PSA: 401.06000
• Density: 1.69 g/cm³
• LogP: -11.52240
• Storage Temp.: 2-8°C
• Solubility.: Freely soluble in water, practically insoluble in anhydrous ethanol.
• XLogP3: -5.2
• Hydrogen Bond Donor Count: 9
• Hydrogen Bond Acceptor Count: 11
• Rotatable Bond Count: 8
• Exact Mass: 344.13186158
• Heavy Atom Count: 23
• Complexity: 343

Purity/Quality:

98%, ^*data from raw suppliers

Isomaltitol ^*data from reagent suppliers

Safty Information:

• Pictogram(s): Xn
• Hazard Codes: Xn
• Statements: 20/21/22-37/38-41-48
• Safety Statements: 22-26-36/37/39-45

MSDS Files:

SDS file from LookChem

Useful:

• Canonical SMILES: C(C1C(C(C(C(O1)OCC(C(C(C(CO)O)O)O)O)O)O)O)O
• Isomeric SMILES: C([C@@H]1[C@H]([C@@H]([C@H]([C@H](O1)OC[C@H]([C@H]([C@@H](C(CO)O)O)O)O)O)O)O)O
• Description: Isomalt is a sugar-free sweetener that is used as an alternative to sugar due to its physical properties. Sugar alcohols such as Isomalt are absorbed sparingly into the small intestines hence it has an insignificant effect on blood sugar concentration. Isomalt provides a wide range of other benefits such as low hygroscopicity, a natural taste, minimal calories per gram and it is tooth-friendly. This sweetener can be used by anyone and it can also be beneficial as it promotes gut health in people who are on low-carb diets and diabetic patients. In the European Union, Isomalt is indicated on food labels as E/E953. Isomalt is an equimolar mixture of oc-D-glucopyranosyl-1,6- D-sorbitol (GPS) and α-D-glucopyranosyl-l,l-D-mannitol (GPM). The production process of isomalt involves two essential steps. In the first step, the 1,2 -glycosidic linkage between the glucose and the fructose moiety of sucrose is rearranged by an immobilized enzyme system to a 1,6 -glycosidic linkage, which is more stable and characteristic for the cross linkage in the amylopectin fraction of native starch. In the second step, the rearranged sucrose molecule, i.e., isomaltulose, is hydrogenated to the corresponding sugar alcohols. Isomalt is commercially available as a dry, white crystalline powder which is about half as sweet as sucrose.In vitro studies with intestinal disaccharidases from mammals demonstrated that isomalt is cleaved much more slowly than sucrose or maltose. A slight inhibitory effect on maltose hydrolysis and on the active transport on glucose has also been observed.Ingested isomalt is partly hydrolyzed in the small intestine and slowly absorbed in the form of glucose, sorbitol, and mannitol. The intact portion of isomalt, as well as some unabsorbed sorbitol and mannitol, reaches the distal parts of the gut where these products are fermented to volatile fatty acids.
• Uses: Isomalt is incorporated into sugar-free products due to its tolerable aftertaste and sweet purity. The compound can be applied to a wide range of foods such as low-fat ice-cream, milk & chilled drinks, table sugar, daubing food, baking food, corn breakfast food, chewing gum, chocolate and candy. It is also used as an anti-caking, glazing and bulking agent in low-calorie toffees, fruit spreads, smoked and frozen meat and fish, infant formulas, lozenges, pan-coated tablets, mineral/multivitamin supplements and jams. Isomalt increases the transfer of flavour in certain foods. Its gradual dissolution after consumption makes candy made from this compound last for a longer time. Isomalt does not leave behind the unpleasant cooling effect associated with other polyols. These sensory properties make it ideal for addition into flavoured applications and baked products. analgesic, NSAID