What happens to the structure of Isomalt compared to sugar?

Isomalt, a sugar substitute derived from natural sources, is often used in confections due to its unique properties. When comparing its structure to that of traditional sugar (sucrose), one of its defining characteristics is its enhanced stability, which contributes to a stronger structure. This strength allows Isomalt to withstand higher temperatures and maintain its form better under various conditions, making it more suitable for sugar work that requires durability, such as sugar sculptures and decorations.

In addition to its structural integrity, Isomalt's chemical structure leads to a lower hygroscopicity compared to sugar, meaning it does not absorb moisture from the air as readily. This quality helps prevent the potential for clumping or losing stability in humid conditions. The strength of Isomalt in confectionery applications is an important factor, as it provides a reliable alternative to sugar, especially in formulations that demand robustness.