E953 is a food additive also known as isomalt. Isomalt is a polyol widely used in the food industry as a sweetener and bulking agent.
Isomalt is a sugar substitute discovered in the 1960s and has since become a sensation in the baking and food manufacturing world. It works wonders for edible decorations like cakes, candies, and glass gingerbread house windows.
use
- Sweetener: Isomalt has a sweetness similar to sucrose, but its sweetness is weaker. It is widely used in making candies, chewing gum, oral medicines, candied fruits and other desserts.
- Filler: Isomalt is moisturizing and soluble and can be used as a filler to improve the texture and mouthfeel of foods. It is commonly found in foods such as candy, chocolate, and chewing gum, making it softer and richer in taste.
characteristic
low glycation
The low glycation property of isomalt makes it difficult to be metabolized by bacteria in the oral cavity, so it is less corrosive to teeth and is a more tooth-friendly sweetener.
Low calories
Isomalt has a lower calorie content than sucrose, which helps control caloric intake.
heat resistance
Isomalt has high heat resistance and is suitable for making foods that require high temperature processing.
Making baked goods art
Unlike sugar, which remains consistent throughout its molten state, it does not caramelize and darken like sugar, but remains clear. This sweetener is odorless and does not change the taste. You can mix it with different colors and flavors, and you can reuse it multiple times as long as it doesn't burn. This sugar alcohol is best known for its role in making hard candies, chocolate, chewing gum, sugar-free and low-calorie candies, and more. It is also used to create artwork for cakes and other baked goods. For example, you can use isomaltose crystals to create edible cake jewelry and candied diamonds. Isomalt glass is also one of the fashionable isomalt cake decorations. These are a great alternative to the usual pre-formed edible cake decorations, such as sprinkles and cake art made from fondant or royal icing.
health considerations
- Glycemic Index: Although isomalt has a low glycemic index, it can still affect blood sugar levels, so it should be used with caution by people with diabetes.
- Abdominal discomfort: Excessive consumption of isomalt may cause digestive problems such as abdominal discomfort, gas, and diarrhea. Isomalt may disrupt the intestines because it is incompletely absorbed in the small intestine, and when polyols enter the large intestine, they can cause osmotic diarrhea and stimulate intestinal flora, leading to gas.
How to use isomalt in cooking
To use this sweetener, you must first melt some isomalt granules. The process is much like melting sugar.
- Check the packaging for instructions on how much isomaltose to use. As a rule of thumb, use 1/4 cup of distilled water per cup, just enough to moisten the powder. (Note: Cook three pounds (or more) per batch. Using less than this may result in browning.)
- Pour the above mixture into a stainless steel or non-stick pan. Turn the heat to high and cover the pot. An induction cooktop is the best choice for cooking isomalt, but you can also use a gas or electric stove. Just make sure the flame stays under the pot and doesn't spread to the sides. Stir the mixture occasionally with a stainless steel or silicone spoon. (Do not use plastic utensils as they may melt.)
- Stir in food coloring: If you want to add color to the isomaltose syrup, it's best to do it at this stage. Add food grade gel, liquid or powdered food coloring while still hot. If, on the other hand, you plan to use glitter spray, you can do this step after the sugar art has cooled and hardened into your desired shape.
- Check the Ideal Temperature: A candy thermometer is a must when cooking isomalt. Test the accuracy of the device by immersing it in boiling water. Reading should be 212 degrees Fahrenheit. When ready, dip a candy thermometer into the syrup. Wait until the temperature reaches 333 degrees Fahrenheit, then turn off the heat.
- To cool the syrup: Remove the pot from the cooker and place in a bowl of water for about 5 seconds.
- Pour the syrup into the mold: Pour the mixture into the silicone isomaltose mold. A regular candy mold for shaping chocolate will do.
Reheat after hardening
The best thing about using isomalt is that you can take the time to design. You don't have to worry if it starts to harden because you can always re-melt it without any consequences. The quickest way is to put it in the microwave. If you don't have one, you can always melt it on the stove.
Where to buy isomalt
Isomalt is available raw and pre-cooked.
Native isomalt is the type that must be mixed with distilled water and cooked until the proper temperature is reached. Most often, this type is available in granular or powder form and is usually less expensive than other types. The only downside to using raw isomalt is that you have to start from scratch and do everything correctly.
The pre-cooked kind is ready to use. You can skip the lengthy cooking process and are also available in different colors. All that’s left to do is melt the nibs or isomalt bars and you’re done. Melting procedures can vary between manufacturers, so it's a good idea to check the product label to see the best way to perform this step.
