ISOMALT
Prepared at the 69th JECFA (2008), published in FAO JECFA Monographs 5 (2008), superseding specifications prepared at the 46th JECFA (1996), published in the Combined Compendium of Food Additive Specifications, FAO JECFA Monographs 1 (2005). An ADI 'not specified' was established at the 29th JECFA (1985). SYNONYMS Hydrogenated isomaltulose; INS No. 953
DEFINITION A mixture of hydrogenated mono- and disaccharides whose principal components are the disaccharides:
Chemical names 6-O-alpha-D-Glucopyranosyl-D-sorbitol (1,6-GPS) and 1-O-alpha-D-Glucopyranosyl-D-mannitol dihydrate (1,1-GPM)
C.A.S. number 64519-82-0
Chemical formula 6-O-alpha-D-Glucopyranosyl-D-sorbitol: C12H24O111-O-alpha-D-Glucopyranosyl-D-mannitol dihydrate: C12H24O11 · 2H2O
Formula weight 6-O-alpha-D-Glucopyranosyl-D-sorbitol: 344.32
1-O-alpha-D-Glucopyranosyl-D-mannitol dihydrate: 380.32 Assay Not less than 98% of hydrogenated mono- and disaccharides and not less than 86% of the mixture of 6-O-alpha-D-glucopyranosyl-D-sorbitol and 1-O-alpha-D-glucopyranosyl-D-mannitol on the anhydrous basis
DESCRIPTION Odourless, white, crystalline slightly hygroscopic substance
FUNCTIONAL USES Sweetener, bulking agent, anticaking agent, glazing agent
