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Description:
Isomalt large tub 1 kg. Isomalt is a type of sugar alcohol extracted from sugar. It is not absorbed by the body in the same way as sugar making it diabetic friendly being only 2 calories per gram. It is odourless and very soluble. The solubility of Isomalt is 24g in 100g of solution which increases at higher temperatures. A great advantage of Isomalt is it absorbs no moisture at a temperature of 25°C and relative humidity of 85%. Isomalts hygroscopicity is lower than other sugar alcohols and sugar itself which makes Isomalt products very stable when stored. It has a high heat resistance and will not melt until it reaches 145°C and its chemical structure is not altered at normal cooking temperatures. Products made with Isomalt develop their full flavour enabling the user to make high boiled products with delicate flavours and aromas. Unlike other sugar alcohols Isomalt has no undesired cooling effect and can be used with any flavour. It is less sweet than sugar, with sweetening power of approx. 60% with no compromise to the natural flavour of sugar.
Details:
Mild sweetness. Less sweet than sugar. Only 2 calories per gram.
Diabetic friendly.
Products made with Isomalt have the same texture and appearance as those made with sugar.
High heat resistance, no caramelisation.
High resistance to humidity.
Improves stability of products when stored.
Food Additive Information:
This product is a food supplement or additive and is highly concentrated. Should be diluted and not directly consumed in its concentrated form.
About Special Ingredients
Set up by food ingredients experts to focus on the growing demand from chefs for access to ingredients which until very recently had only been used by large food companies. From their factory in Derbyshire they now blend, prepare and produce a huge range of flavours and ingredients which you will now find in many of the top commercial kitchens around the world. In fact, if you saw the recent Bradley Cooper film 'Burnt', you will have noticed a lot of Special Ingredients products used in the kitchens!
Special Ingredients works closely with Westminster Kingsway College where they sponsor the Culinary Science & Kitchen Innovation Laboratory. Feedback from students using their products is used to develop new and exciting blends and innovative products.
Director Dan Booth says:
I like nothing better than developing new products. Working with Dr Rachel Edwards-Stuart has given additional scientific support to innovate and create completely new ingredients that satisfy the increasingly technical demands of todays chefs.
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