What is it: an artificial sweetener with less impact on blood sugar levels and tooth decay compared to regular sugar. It also provides only half the energy compared to regular sucrose. It withstands high temperatures well (almost does not caramelize) and remains especially beautifully transparent. It is a favored product in the kitchen/patisserie because it stays crunchy for a long time after processing.
Usage: isomalt becomes very hot during melting, be aware of that. It can also be used as a base for sugar blowing.
Storage advice after openingRecommended keep at 15-25ºC, in a dry place out of light
