Enhanced TDS
Identification & Functionality
- Country of Origin
- Ingredient Name
- Food Ingredients Functions
- Technologies
- Product Families
Features & Benefits
- Labeling Claims
- Food Ingredients Features
Applications & Uses
- Markets
- Applications
- Food & Nutrition Applications
- Application Information
ISOSWEET 100 can be used in practically any application that conventionally employs sucrose or invert sugar. The actual amounts used will depend on the formula adopted, but in a majority of cases the sugar can be totally replaced with ISOSWEET. For assistance in developing new formulas, or making formula changes, please contact Primient’s Technical Service Department. The group's experience in treating application variables such as "sweetness", "pH", "solids", "flavoring systems", etc., may prove helpful.
Baking- Fermented breads, buns and rolls made with ISOSWEET 100 are in all ways comparable to those made with sugar. In some applications the qualities of crust color, flavor, texture and sweetness are demonstrably better.
- In many cookies, pies and pastries, ISOSWEET 100 functions not only as a sweetener, but also as a humectant and texturizing agent. Soft and chewy cookies are made possible by the humectancy of ISOSWEET 100.
- Blends of ISOSWEET 100 and a corn syrup, such as Primient’s SWEETOSE® syrup, can be used as the total sweetener system in white, yellow, chocolate-layer and snack cakes. When replacing sucrose in these applications, adjustments in the leavening and emulsifier systems may be required.
Beverages
ISOSWEET 100 is an excellent sweetener for both still and carbonated beverages, replacing a portion or all of the original formula sugar. Its "clean", intense sweetness allows true fruit flavors to develop naturally in all soft drinks. ISOSWEET 100 is also well suited for wine coolers and cordials.Confections
ISOSWEET 100 is a proven replacement for invert syrup, being functionally comparable in soft candies, creams and marshmallow. It may be combined with a regular conversion corn syrup in fondants, frappes, creams, fudges and marshmallow.Dairy
In combination with a low conversion corn syrup, ISOSWEET 100 will replace 50% to 100% of the sugar in ice creams, sherbets and frozen yogurt. When reformulating the sweetener in many of these products, especially ice creams, it's recommended that the sweetener/stabilizer ratio be adjusted, if necessary, to achieve a proper balance. In dairy drinks, chocolate milk, eggnogs, flan and cultured yogurt, ISOSWEET 100 will replace 100% of the original formula sugar. It may be used in conjunction with one of the NETO® high maltose syrups in ice cream toppings, fountain syrups, and in some dairy specialties.
Jams, Jellies, Preserves
ISOWEET 100 can be combined with sugar and/or various corn syrups in an almost infinite number of combinations to accommodate individual preferences and processing situations. These blends can easily be designed to provide adequate sweetness, and full flavor enhancement. "Graining", or dextrose crystallization, can be eliminated.
Canned Fruits
A blend of 40% ISOSWEET 100, 40% SWEETOSE 4425, and 20% sugar has produced excellent results in peach, pear and "cocktail" packs, as has 100% ISOSWEET 100. Diluted
to workable concentration, these syrups and blends penetrate the fruit more rapidly and thoroughly than does sugar alone, producing firm, full-bodied fruit having good sweetness and color.
Meats
ISOSWEET 100 successfully replaces sugar in ham curing solutions. All types of hams, from "bone-in" to "water-added, buffet styles", demonstrate excellent flavor, color and texture. Usage levels will vary with individual formulas.
Processed Foods
ISOSWEET 100 replaces sugar and invert syrup in many processed and packaged foods. Replacement levels range from 25% to 100%.- Salad Dressings
- Table Syrups Applesauce
- Pickles
- Cake Frostings
- Ketchup
- Maraschino Cherries
- Ice Cream Toppings
- Sauces
- Crème Fillings
Properties
- Physical Form
- Soluble In
- Typical Properties
Value Units Test Method / Conditions Total Solids 71 % - Special Characteristics 42% Fructose - - - Nutritional Information
Value Units Test Method / Conditions Calories 284.0 kcal/100g - Total Fat 0.0 g/100g - Saturated Fat 0.0 g/100g - Trans Fat 0.0 g/100g - Cholesterol 0.0 mg/100g - Sodium 1.0 mg/100g - Total Carbohydrate 71.0 g/100g - Dietary Fiber 0.0 g/100g - Total Sugars 70 g/100g - Protein 0.0 g/100g - Vitamin D 0.0 IU/100g - Calcium 0.0 mg/100g - Iron 0.0 mg/100g - Potassium 0.0 mg/100g - Moisture 29 g/100g - Ash 0.0 g/100g - - Composition
Value Units Test Method / Conditions Dextrose 50 % - Maltose 1.5 % - Isomaltose 1.5 % - Triose Trace % - Higher Saccharides 5 % - Fermentable Extract 96 % HPLC Sulfated Ash 0.05 % - Specific Heat 58 BTU/Lb./°F - - Test Parameter
Value Units Test Method / Conditions Dry Substance 70.50 - 71.50 % TN27575 pH Value 3.3 - 4.3 - TN60705 Color (After HT) max. 2.5 - TN22726 Fructose min. 42.00 % Saccharide Distribution - TN67395 Monosaccharides min. 93.00 % Saccharide Distribution - TN67395 Ash max. 0.050 % TN09580 Total Plate Count max. 200 CFU/10g TN10565 Mold Count max. 10 CFU/10g TN10600 Yeast Count max. 101 CFU/10g TN10600 - Typical Analysis
Value Units Test Method / Conditions Color (Reference Basis Units) max. 35.0 - - Color max. 2.5 - CRA method
Regulatory & Compliance
Storage & Handling
- Shelf Life
- 183 days
- Shelf Life Information
Shelf Life Sulfur Dioxide and Sulfite Level
183 Days < 10 ppm - Storage Temperature
- Storage Temperature : 32 - 41 °C
- Handling and Storage
- It is recommended that ISOSWEET 100 be stored at 95-105°F. Within this range, color development and crystallization are minimized or eliminated.
- ISOSWEET 100 can be stored and handled in most corn syrup or liquid sugar systems. Stainless steel or mild steel coated with a non-reactive material may be used for tanks and piping, while steel and cast iron are suitable for accessory valves, meters, and fittings. Aluminum may be used for pipes and fittings, but is not recommended for tank shells.