E 953

Isomalt; food additive

S.a. Isomalt as an ingredient in cosmetic formulations.

As an authorised food additive, isomalt is used as a sweetener. Isomalt is approved for, among other things, energy-reduced or sugar-free desserts, ice cream, energy-reduced or sugar-free confectionery and chewing gum, sauces, mustard and food supplements. Isomalt is also used as a carrier for vitamins and flavourings.

Isomalt has only about 50% of the calories such as sucrose (sugar), for example, as only about 50% of its energy can be used by the organism. Isomalt is suitable for diabetics.

Isomaltose is produced in the human organism during the enzymatic degradation of polysaccharides (especially starch) by the amylase of saliva and pancreas; furthermore, by acid hydrolysis in the stomach. Isomaltose can be further broken down into glucose units by disaccharidases (e.g. isomaltase). Compared to conventional sugars, this enzymatic process is only carried out in a sheer protracted manner. In this respect, the glucose level in the blood rises much more slowly and weakly after the intake of isomalt-containing products.

When consuming large quantities of isomalt-containing products, unsplit isomaltose can enter the large intestine. Here it is fermented by intestinal bacteria to form gases and free fatty acids (e.g. butyric acid) (Dehghan MH et al. 2013). This leads to irritation of the intestinal mucosa. Furthermore, osmotically induced water retention occurs. The consequences are diarrhoea, abdominal pain and flatulence (comparable to lactose intolerance or fructose intolerance). Foods in which the proportion of sugar substitutes is more than 10 % therefore carry the warning "may have a laxative effect if consumed in excess".

Contact allergic reactions are not known or described.

1. Burger A et al. (1993) Hunnius Pharmaceutical Dictionary 7th Edition Walter de Gruyter Berlin-New York p. 751
2. Dehghan MH et al (2013) Assessment of isomalt for colon-specific delivery and its comparison with lactulose. AAPS PharmSciTech 14:53-59.