Cookbook:Isomalt
| Isomalt | |
|---|---|
| Category | Sweeteners |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Ingredients | Basic foodstuffs | Sweeteners
Isomalt is an artificial sweetener derived from sucrose.[1][2][3][4]
Characteristics
editChemically, isomalt is classified as a sugar alcohol.[5][6][7] Commercially available isomalt for use in cooking usually comes in the form of whitish granules.[4][6][7][8] The flavor is mild, and it has approximately half the sweetness as an equal quantity of sucrose.[2][4][8][9] It can also be worked with in many of the same ways as sucrose,[6][8] including melting and pulling.
Isomalt has a couple handy properties that can be used in cooking. Because it is less hygroscopic than sucrose, isomalt absorbs less moisture from the air,[6][8] making products containing it less sticky or soggy.[7] In fact, it doesn't pick up much moisture until an ambient humidity of about 85%.[4] However, isomalt also does not dissolve as readily in water as does sucrose,[4][9] which reduces the melt-in-the-mouth sensation. Isomalt can be heated quite a bit higher than sucrose can before it caramelizes,[6][8] and it remains clearer with fewer crystals.[4][8]
Because isomalt is not readily digested and absorbed, it can cause gut discomfort when eaten in significant quantities.[2][5][8][7]
Selection and storage
editIsomalt is best kept in an airtight container at room temperature.[8] Though it doesn't absorb much moisture, isomalt may benefit from food-grade silica packets.[8]
Use
editBecause of its clarity and low tendency to brown or absorb water, isomalt is frequently used to make decorative sugar pieces for desserts.[1][4][5][6][8] It is also used to add bulk and sweetness in low-sugar products, including baked goods, confections, and lozenges.[2][4][5][9]
Techniques
editIf you are comfortable working with sucrose for pulled sugar work, it is not difficult to work with isomalt.[8] To melt isomalt, combine in a heavy pot with water (2 oz /125 g water per 1 kg),[8] and heat to 335°F (168°C).[8] It's a good idea to use an induction burner for more even heating and distilled water to prevent discoloration.[6][8] Like with sucrose, wash down the sides of the pot with a brush and water.[8] Once it hits temperature, remove from the heat and dip the bottom in cold water to stop the cooking.[8] Once it has cooled to 310°F (154°C), you can incorporate food coloring.[8] Let rest for about 15 minutes in a 300°F (149°C) oven until perfectly clear and bubble-free, then use for pulling or molding.[8] It can be reheated in the oven at 300°F (149°C) as needed.[8] Insulated gloves are recommended due to the higher working temperature.[6]
Substitution
editIn cooking, isomalt can be substituted 1:1 for granulated sugar.[8]
Recipes
editReferences
edit- ↑ a b Rinsky, Glenn; Rinsky, Laura Halpin (2008-02-28). The Pastry Chef's Companion: A Comprehensive Resource Guide for the Baking and Pastry Professional. John Wiley & Sons. ISBN 978-0-470-00955-0.
- ↑ a b c d Varelis, Peter; Melton, Laurence; Shahidi, Fereidoon, eds. (2019). Encyclopedia of food chemistry. Vol. 1. Vol. 1. Oxford: Elsevier. ISBN 978-0-12-816848-6.
- ↑ Zhou, Weibiao; Hui, Y. H. (2014-08-11). Bakery Products Science and Technology. John Wiley & Sons. ISBN 978-1-119-96715-6.
- ↑ a b c d e f g h Figoni, Paula (2010-11-09). How Baking Works: Exploring the Fundamentals of Baking Science. John Wiley & Sons. ISBN 978-0-470-39267-6.
- ↑ a b c d Goldstein, Darra (2015-01-01). The Oxford Companion to Sugar and Sweets. Oxford University Press. doi:10.1093/acref/9780199313396.001.0001. ISBN 978-0-19-931339-6.
- ↑ a b c d e f g h Labensky, Sarah; Martel, Priscilla; Damme, Eddy Van (2015-01-06). On Baking: A Textbook of Baking and Pastry Fundamentals, Updated Edition. Pearson Education. ISBN 978-0-13-388675-7.
- ↑ a b c d The Chefs of Le Cordon Bleu (2011-12-02). Le Cordon Bleu Patisserie and Baking Foundations. Cengage Learning. ISBN 978-1-4390-5713-1.
- ↑ a b c d e f g h i j k l m n o p q r s t Gisslen, Wayne (2016-09-21). Professional Baking. John Wiley & Sons. ISBN 978-1-119-14844-9.
- ↑ a b c Research Chefs Association (2016-02-29). Culinology: The Intersection of Culinary Art and Food Science. John Wiley & Sons. ISBN 978-0-470-48134-9.