Isomalt (Hydrogenated isomaltulose)
ISOMALT (HYDROGENATED ISOMALTULOSE) · 953INS 953
Used as a sweetener — Codex also lists it as anticaking agent, bulking agent, flavour, enhancer, glazing, agent, stabilizer, thickener.
Isomalt is a sugar alcohol roughly half as sweet as sugar, valued in confectionery because it resists crystallising and holds up to heat, which makes it the usual choice for sugar-free hard candy and decorative sugar work.
Where it is and isn’t permitted
| Jurisdiction | Status | Scope and limits | Citation |
|---|---|---|---|
| United States | Not listedDoes not appear on this jurisdiction’s permitted list. That is not the same as being prohibited. | ||
| Codex Alimentarius | Permitted, with conditions | 4 food categories no numerical limit (good manufacturing practice) Show every food category
| CXS 192-1995 Table Three, INS 953and 4 further provisionsretrieved 2026-09-07 |
What it is made from
Made from sucrose in two steps: an enzyme rearranges it into isomaltulose, which is then hydrogenated. The starting sugar is normally from beet or cane.
- Vegan
- Vegetarian
Every name it appears under
2 recorded names. A label may use any of them.
INS number
- 953
Other names
- ISOMALT (HYDROGENATED ISOMALTULOSE)
Hazard reference values
No reference value for this substance in the sources we hold.
Evidence and how bodies read it
Studies, and the differing conclusions regulators drew from them, are curated by hand rather than machine-read, and none has been written for this substance yet.
Sources for this page
- gsfa retrieved 2026-09-07
Full licence terms and publisher details on Sources. How this page is built and updated: Method.
Machine-readable:/api/v1/additives/isomalt-hydrogenated-isomaltulose.json