Isomalt
Isomalt suppliers and sourcing guide
Isomalt is a sugar alcohol made from sucrose in two steps: an enzyme rearranges sucrose into isomaltulose, and the isomaltulose is then hydrogenated to give a mixture of two disaccharide alcohols, 1,6-GPS and 1,1-GPM. The mixture is crystallized, dried and sized into powders and granules. It is used mainly in sugar-free hard candy, sugar art and decorations, chewing gum coatings and tablets because it resists moisture pick-up.
- Category
- Sweeteners
- Also known as
- E953 · hydrogenated isomaltulose · GPS/GPM mixture · CAS 64519-82-0
- Facts checked
- November 2026
Forms and grades of isomalt
Suppliers sell different products under the same name. Specify the one you need.
Standard grade
Roughly equal GPS and GPM, sold in several particle sizes for hard candy, baking and general use.
High-GPS grades
Grades with more 1,6-GPS, which is more soluble, for applications that need faster dissolving or different crystallization behavior.
Powder and fine grades
Milled isomalt for coatings, chocolate and pressed products.
Directly compressible grade
Agglomerated isomalt for direct-compression tablets and lozenges.
What to check on the COA
Compare each result with your own specification when the lot arrives.
- GPS and GPM content (HPLC)
- The two isomalt components and their ratio by HPLC, plus total isomalt; the ratio sets which grade you have.
- Sorbitol, mannitol and reducing sugars
- Minor polyols formed during hydrogenation and residual reducing sugars, reported against the FCC or supplier limit.
- Water (Karl Fischer)
- Water by Karl Fischer; isomalt carries water of crystallization, so results are judged against the grade's range.
- Nickel and lead
- Nickel from the hydrogenation catalyst and lead, by ICP-MS or atomic absorption.
- Particle size
- Sieve analysis, which affects how the product melts, dissolves or compresses.
Storage, lots and expiry
Storage and shelf life
Store isomalt sealed in a dry area at ambient temperature; it is less hygroscopic than many polyols but cooked isomalt and fine powders still take up moisture. Shelf life is set by the supplier's specification, with retest of water and composition for aged stock.
Lots and expiry dates
Record the GPS:GPM ratio, water and particle size for each lot, since the ratio changes cooking and crystallization behavior. Do not mix grades in the same batch without testing.
Regulatory status
Facts from regulators and standards bodies, each linked to its source.
21 CFR 101.9 allows a general factor of 2.0 calories per gram for isomalt when calculating calories for nutrition labeling.
Source: ecfr.gov (opens in a new tab)Health Canada's List of Permitted Sweeteners permits isomalt in unstandardized foods at Good Manufacturing Practice levels.
Source: canada.ca (opens in a new tab)
This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Isomalt suppliers
Manufacturers and distributors whose own websites say they sell it.
We are checking isomalt suppliers now
Every listing is checked against the supplier’s own website before it goes live, so this list fills in over the coming weeks. The specs and COA checklist above are ready today.
Sell isomalt? Request a listingFrequently asked questions
What forms of isomalt can brands buy?
Common forms include standard grade, high-GPS grades, powder and fine grades and directly compressible grade. Ask each supplier for the specification sheet of the exact grade they quote.
What should the COA for isomalt include?
Expect gPS and GPM content (HPLC), sorbitol, mannitol and reducing sugars, water (Karl Fischer), nickel and lead and particle size, each with its method, specification and result for that lot.
How should isomalt be stored?
Store isomalt sealed in a dry area at ambient temperature; it is less hygroscopic than many polyols but cooked isomalt and fine powders still take up moisture. Shelf life is set by the supplier's specification, with retest of water and composition for aged stock.
What is the regulatory status of isomalt?
21 CFR 101.9 allows a general factor of 2.0 calories per gram for isomalt when calculating calories for nutrition labeling. Health Canada's List of Permitted Sweeteners permits isomalt in unstandardized foods at Good Manufacturing Practice levels.
More sweeteners
- AlluloseD-allulose · D-psicose
- Monk Fruit ExtractLuo han guo extract · Siraitia grosvenorii fruit extract
- Steviastevia leaf extract · steviol glycosides
- SucraloseE955 · 1,6-dichloro-1,6-dideoxy-β-D-fructofuranosyl-4-chloro-4-deoxy-α-D-galactopyranoside
- AspartameE951 · L-aspartyl-L-phenylalanine methyl ester
- Acesulfame potassiumAcesulfame K · Ace-K
- SaccharinSodium saccharin · Calcium saccharin
- NeotameE961 · N-[N-(3,3-dimethylbutyl)-L-α-aspartyl]-L-phenylalanine 1-methyl ester
- AdvantameE969 · CAS 714229-20-6
- ErythritolE968 · meso-erythritol
- XylitolE967 · birch sugar
- SorbitolE420 · D-glucitol
Sell ingredients to brands?
Request a free listing for the ingredients you make or distribute. No paid placement.