Isomalt: Properties and Uses in the Kitchen - Decorations with Isomalt

How many times, passing in front of a pastry shop window, have we been fascinated by "observing wonderful cakes with bizarre glass-like decorations! And how many times have we asked ourselves:" Who knows how they manage to create such structures! ".
Today we will discover it together, playing with a very particular sugar called "isomalt".
But first, we will get to know this particular substance more closely, analyzing its chemical-physical properties together.
Isomalt is an inorganic substance that falls into the category of polyols (or polyalcohols). More precisely, it is a sugar with a structure similar to monosaccharides, which however ends with a hydroxyl group in place of the aldehyde or ketone. In the same category there are other known substances, such as sorbitol, mannitol, xylitol and erythritol (which we have known in other recipes!).
Isomalt is known by the initials E953. It is industrially produced starting from sucrose, according to a biotechnological process: by the enzyme sucrose isomerase, sucrose is converted into isomaltose; subsequently, the molecule is subjected to hydrogenation, giving life to the isomalt.
Compared to common sugar (starting matrix), isomalt has a lower sweetening power (50%), but has some advantages:

• Low caloric value 2Kcal / g: not surprisingly, many polyols are used in the formulation of low-calorie and acaryogenic products (eg chocolate bars, chewing gum);
• Acaryogenic product (does not favor the formation of caries);
• Low glycemic index (i.e. it does not negatively affect blood sugar levels);
• Greater thermal stability;
• Low hygroscopicity (ability to absorb water from the environment): this particular property is widely exploited in confectionery to proceed with the so-called "circulation" of sugar, from which various shapes and structures can be formed.

The isomalt is presented in a crystalline, white form and is an odorless powder: brought to the temperature of 150 ° C-180 ° C, the isomalt goes into a liquid state and, following a short period of warming, can be molded with hands and modeled at will, giving life to extraordinary structures.
Like the other polyols, even isomalt - consumed in high doses - can cause side effects, such as: intestinal swelling, diarrhea, cramping pains, vomiting, nausea. It is advisable not to exceed the maximum dose of 25-50 g / day. Isomalt is easily found on-line, it can be requested at a pharmacy or purchased from shops specializing in confectionery products.

Now that we have learned a lot about isomalt, we can delight in the preparation of artistic decorations: our cakes will shine and will be wonderful!

Video of the Recipe

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Identity Card of the Recipe

• Ingrediants

  • Q.b. of isomalt
  • Optional: Q.b. of red-blue dye

  Materials Needed

  • Casserole with double bottom or silicone molds resistant to high temperatures
  • Spoons
  • Metal tubes for decorating (optional)
  • Silicone molds (optional)
  • Sugar thermometer
  • Latex gloves

  Preparation

  1. Combine the isomalt in a saucepan with a double bottom and cook gently, stirring often, until it reaches 180 ° C.

  Did you know that
  The melting point of isomalt is recorded around 150 ° C; however, for this type of preparation, it is necessary to reach 180 ° C.
  You can achieve the same result by melting the isomalt in the microwave: also in this case, it is necessary to check the temperature often.

  2. When the isomalt begins to melt, it is possible to add the food coloring (in gel, aqueous or powder) and mix to blend the color.
  3. Turn off the heat and wait 4-5 minutes before starting processing: the isomalt is ready to be modeled when it begins to take on a very dense consistency.

  Did you know that
  If the isomalt cools excessively, it tends to break during processing, therefore it would no longer be suitable for being shaped as desired.
  In such circumstances, it will be sufficient to re-melt the isomalt (in the microwave or in the saucepan) and proceed as described.

  4. Once the right consistency is obtained, shape the isomalt as desired, preferably working it with latex gloves. For example, it is possible to create sugar springs by spinning isomanthus on steel tubes, or to recreate "edible glass" roses by sticking the petals with the help of a caramel maker. For simpler decorations, it is possible to pour the isomalt onto small silicone molds.
  5. To create abstract decorations, it is possible to pour drops of liquid isomalt (still boiling) on ​​crushed ice: the sugar will tend to solidify immediately, taking on the shape of irregular ice.
  6. Alternatively, you can create some writings by pouring the isomalt on a croissant of baking paper, then proceeding with the decoration: in this case, it is recommended to handle the pastry bag created with a kitchen knob.
  7. As the decorations are obtained, it is advisable to place them on silicone mats or on sheets of baking paper. Allow the decorations to cool completely before using them to decorate desserts. Store in a cool place, with little humidity: the decorations will remain shiny and shiny for about 7 days.

  Alice's comment - PersonalCooker

  The isomalt decorations can be kept for about a week: the only precaution that we should respect is to repair the decorations from the heat, keeping them in an environment with very low humidity: in this way our decorated cakes will be shiny, bright and will look like they were prepared by pastry chefs. !

  Nutritional values ​​and Health Comment on the recipe