Everything you need to know about isomalt for pastry chefs: how to make it at home, why isomalt runs and sticks, and cake decorating ideas

Pastry chefs often use isomalt to create a variety of edible cake decorations. This natural sweetener is made from sucrose. The main advantage of isomalt is that it remains clear after setting, provided the syrup is prepared correctly.

What is isomalt and how is it used by confectioners?

Isomalt is a odorless and colorless sweetener. It is used in the production of industrial sweets and in decorating confectionery. Its main advantage is that it retains its flavor and color when heated, unlike granulated sugar, which takes on a caramel color when heated. To decorate with isomalt, you need to heat it and shape it into the desired shape. This product has a less sweet taste than sugar, so confectioners often mix it with other sweeteners to increase the sweetness.

Compound

Isomalt is derived from sucrose and is low in calories—240 kcal per 100 g. Its energy value is higher than that of other sweeteners, but significantly lower than that of granulated sugar. Isomalt contains fiber and carbohydrates, but no fat or protein.

Properties

The effect of isomalt on the human body is characterized by the following properties:

• saturating the body with energy;
• no negative impact on tooth enamel;
• maintaining a feeling of satiety for a long time;
• improving the functioning of the gastrointestinal tract;
• strengthening of metabolic processes in the body.

Designed as a focus block. Due to its low glycemic index, isomalt is suitable for people with diabetes.

Benefits and harms

A natural sweetener can bring many benefits to the body, which include:

• restoration of the balance of enzymatic compounds in the gastrointestinal tract;
• filling the body with energy;
• improving intestinal peristalsis;
• loss of appetite;
• satisfying hunger for a long time;
• preventing sharp jumps in blood sugar;
• preventing the development of caries.

Despite its many beneficial properties, isomalt can have a negative impact on the body if consumed in large quantities. This may occur because it is not as sweet as sugar. Therefore, to achieve the desired flavor, isomalt is added in double the amount, thereby increasing the calorie content of the dish. Uncontrolled consumption of the sweetener can lead to digestive upset.

Types

Isomalt is available in the following forms:

• powder;
• granules;
• sticks;
• large crystals;
• lollipops.

Powdered and granulated isomalt is considered "raw," meaning it must be prepared as a syrup and then cooled gently before use. Large crystals, sticks, and lozenges, on the other hand, require only gentle melting to a liquid state. This type of isomalt is best suited for beginning confectioners.

Where can I get isomalt?

A huge selection of different types of isomalt is available in online stores specializing in confectionery and dietary products. The sweetener can also be found in pharmacies. Finding isomalt in a regular store or supermarket is significantly less likely. You can order multiple units or bulk purchase any type of sweetener online. In pharmacies, isomalt is most often available in granulated and powdered forms.

How to make isomalt at home

To make a cake decoration from isomalt, you'll need to prepare the syrup. You'll need the sweetener itself in granulated, powdered, or crystalline form, filtered water, and food coloring in the desired shade. Avoid using regular tap water, as it can impart an unwanted color or make the cake cloudy.

Cooking steps:

1. To begin, I recommend mixing water and isomalt in a 1:3 ratio in a heat-resistant container. The result should be a mass resembling wet sand.
2. Then place the pan over medium heat and bring to a boil. Stirring the ingredients is optional, but be careful not to burn the mixture.
3. If desired, you can add a few drops of food coloring. Small bubbles may appear as the sweetener reacts with the food coloring.
4. The mixture should be heated to 170°. The syrup's readiness can be checked with a candy thermometer.
5. Then the container needs to be cooled rapidly by placing it in a previously prepared container with ice water and keeping it in it for about 5 minutes.

For decoration, you can use syrup as a glaze for existing pieces or create individual shapes from isomalt, such as a cake basket. If using a piping bag, carefully pour a small amount of the sweet mixture into it and then use it as directed. Be careful, as the syrup can melt the bag due to the high temperature. If you use molds to create decorations, make sure they are heat-resistant.

What can I substitute for isomalt?

The simplest and most readily available alternative to isomalt is classic sugar caramel. It can be used to make 3D figures or lollipops. The only drawback of this sweet is its lack of transparency, and adding food coloring can cause the caramel to take on an unexpected hue.

How to work with isomalt at home

The temperature of working with isomalt is quite high, so it is important to remember the following important rules:

1. When using hot syrup, always wear gloves to avoid burning your hands. Also, heated sweetener is very sticky.
2. The pastry bag must be cut after you pour the prepared sweetener into it.
3. Hot syrup must be handled very carefully when pouring it into molds to avoid burning yourself and to avoid the formation of bubbles.
4. If the mixture does foam in the pan, lightly tap it on the bottom.

It takes about 15 minutes for the mixture to cool. To adhere the isomalt to the chocolate, I recommend using a few grams of hot corn syrup or heated sweetener. You can apply the "glue" with a toothpick.

Potential problems when working with isomalt and how to solve them

When working with isomalt at home, several problems can arise: the sweetener may begin to melt, become cloudy, and sticky. To correct this, you can remelt the component, but not more than twice, as this will cause the isomalt to become cloudy. Below, we'll look at the sweetener's pitfalls, potential problems when working with it, and how to solve them.

If isomalt leaks

The main cause of isomalt leakage is moisture, as the sweetener is easily soluble in water. Condensation and exposure to high humidity negatively impact the quality of this product. After exposure to liquid, the surface of the sweet product begins to cloud and then melt. However, isomalt jewelry does not need to be refrigerated, as its melting point is 120°C. It can be left on a table or shelf at room temperature.

If sweetener products, such as isomalt candies, still leak, try the following tips.

1. Place the product in a tightly sealed container with a silica gel packet to absorb excess moisture.
2. If you need to isolate the isomalt from the cream cheese frosting, I recommend dipping the edge of the decoration in chocolate or applying vegetable oil to the product, creating a kind of waterproof film.
3. The best way to protect sweets from moisture is to coat the sweetener lollipops with an edible confectionery varnish.

If isomalt sticks

Isomalt lollipops can become sticky due to high humidity, so it's crucial to protect them from moisture and condensation. Isomalt decorations should be stored at room temperature, wrapped in parchment paper or placed in a cardboard box. Isomalt can also become sticky if exposed to direct sunlight.

If isomalt becomes cloudy

There are several reasons why sweetener may become cloudy.

1. The syrup contains foreign impurities.
2. Stir the syrup constantly while heating. Stirring once or twice is sufficient.
3. Use a wooden spatula, not a silicone one.
4. The product was not melted completely.

If the syrup becomes cloudy after you pour it into the molds, you can warm it slightly with a torch to remove the bubbles and make it more transparent.

If the isomalt does not set, you may not have followed the recommended proportions when making the syrup or not enough time has passed.

Isomalt cake decorating ideas

Isomalt can be used to make a variety of shapes and sizes, for example:

1. Lace and abstract decorations are among the most popular dessert decorations.

2. Isomalt lozenges of oval, spherical or free-form shape.

3. Create a shell for unusual contents by placing coffee beans or small flowers in molds and filling them with syrup.

4. An elongated base made of isomalt.

Isomalt can be used to make a variety of decorations for desserts and pastries. This natural sweetener is low in calories and offers numerous health benefits. When working with isomalt, it's important to follow safety precautions and avoid exposing the syrup and decorations to moisture when storing them. It's also crucial to prepare the syrup correctly to ensure it remains clear.