Which property of Isomalt is notably different compared to sugar?

Isomalt is notably less hygroscopic than sugar, which means it does not absorb moisture from the air as readily as sugar does. This property is significant as it contributes to isomalt’s stability in various environments, making it ideal for sugar-free confections and decorative work that requires a lower moisture content to maintain structural integrity. The reduced hygroscopicity also helps prevent clumping and keeps products dry, which is particularly beneficial in candy making and when creating sugar decorations.

In contrast, the other properties listed do not accurately differentiate isomalt from sugar. Isomalt is typically not more yellow than sugar; rather, it tends to be more transparent and can be colorless or slightly white. The melting point of isomalt is higher than that of common sugar (sucrose), which makes it suitable for high-heat applications. Additionally, isomalt is less sweet than sugar, with approximately half the sweetness of sucrose, making option B particularly distinctive when comparing the two substances.