Sweeteners | Molecular Additives (50G)
Sugar substitutes are often needed in food preparation because they have little or no impact on sugar blood levels and do not stimulate release of insulin.
Isomalt is a form of sugar alcohol preferred primarily for its sugar-like physical properties. It has no impact on blood sugar levels and does not stimulate the release of insulin and does not cause tooth-decay. It is an excellent substitute for sugar foods for people with diabetes and ideal for candy creation. You can also make crystals and encapsulate fatty products and of course decorations.
Mannitol is a type of carbohydrate called a polyol. It contains about 60 percent fewer calories than sugar, is half as sweet and often a source of sweeting for diabetics. It occurs naturally in fresh mushrooms, brown algae, tree bark and most fruits and vegetables. As a sugar substitute it is excellent for chocolate coatings and confections such as marzipan, halvah, and fruitcake.