Description
About Isomalt Isomalt is a low GI low calorie sugar substitute that is produced from beets. It is a low digestable carbohydrate with about half the calories of regular sugar and is favoured by pattisiers and confectioners due to its slower crystalisation properties. It can be found in lollies, toffees, cakes and other pastry items. How Isomalt is used in Molecular Gastronomy Isomalt does not caramelise, does not readily absorb moisture and is perfect for creating crisp and crunchy textures. For molecular desserts it is often used for making whisper thin sugar garnishes
