Description
A sugar alcohol derived from sucrose that resists crystallization while caramelizing.
Technical
Produced through enzymatic transformation of sucrose into isomaltulose followed by hydrogenation, resulting in a disaccharide alcohol (6-O-α-D-glucopyranosyl-D-sorbitol) with reduced hygroscopicity and high thermal stability.
Culinary Significance
Essential for sugar work requiring extended plasticity and glass-like transparency in decorations.
Parameters
Temperature
175°C optimal
160°C to 190°C range
Time
2 minutes
30 seconds – 5 minutes
Equipment
Silicon matInfrared thermometerPrecision hotplateGold-leaf molds
Sensory Profile
Aroma ()