Summary
When it comes to sugar alternatives, sweetness is only the beginning. Food scientists and formulators working in the low-carb, keto, and clean-label space know that texture, heat stability, digestive response, and regulatory compliance matter just as much. Two of the most commonly used—but often misunderstood—ingredients are isomaltooligosaccharides (IMOs) and isomalt.
While both reduce sugar content and contribute to a better nutritional profile, they perform very differently in real-world applications. One supports gut health and adds functional fiber claims (if your supplier can back them up). The other thrives under heat and delivers a sugar-like crunch that holds up in even the most demanding confectionery processes.
In our latest white paper, Icon Foods Chief Innovations Officer Thom King breaks down the science, use cases, and key formulation considerations behind IMOs and isomalt—complete with pro tips and application charts to help you decide which ingredient is right for your product.
Authored by: Thom King, Icon Foods
Chief Innovations Officer/Certified Food Scientist
When it comes to formulating for keto, blood sugar-friendly, low-carb, and reduced-sugar lifestyles, we’re often balancing more than just flavor. Texture, glycemic response, digestive tolerance, and even consumer buzzwords like “gut health” come into play. Two players you’ll often see in this space — isomaltooligosaccharides (IMOs) and isomalt — are frequently lumped together as “sugar alcohol alternatives,” but they couldn’t be more different under the hood.
One is a prebiotic fiber that feeds your microbiome. The other? A crystalline powerhouse that holds up under heat and keeps your dentist happy. Depending on what you’re formulating — protein bars, hard candies, or a functional beverage—your choice could make or break the finished product.
Let’s break down what makes each one tick, where they shine, and how to decide which is best for your formulation goals.
Isomaltooligosaccharides (IMOs): Properties & Benefits
| Prebiotic Effects | IMOs are recognized for their prebiotic properties, which promote the growth of beneficial gut bacteria and support digestive health. |
| Low Glycemic Index | IMOs have a minimal impact on blood sugar levels, making them suitable for low-carb and keto diets. |
| Mild Sweetness | Offering a subtle sweetness, IMOs can enhance flavor profiles without overpowering them. |
| Caloric Content | IMOs contain approximately 2 calories per gram, lower than traditional sugars. |
| Digestibility | IMOs can cause digestive discomfort in some individuals if consumed in large quantities, due to their prebiotic nature. |
Optimal Applications for IMOs
- Confectionery: Suitable for sugar-free candies and chocolates.
- Baked Goods: Ideal for low-carb cookies, muffins, and cakes.
- Dairy Products: Enhances sweetness and texture in yogurts and ice creams.
- Beverages: Used in low-carb and sugar-free drinks.
- Snack Bars: Improves texture and sweetness in low-carb snacks.
Isomalt: Properties & Benefits
| Low Glycemic Impact | Isomalt causes a slower rise in blood sugar levels compared to regular sugar. |
| Dental Benefits | It does not contribute to tooth decay, making it a tooth-friendly sweetener. |
| Heat Stability | Isomalt maintains its structure under high temperatures, suitable for cooking and baking processes. |
| Caloric Content | Isomalt provides about 2 calories per gram, similar to IMOs, but primarily used for its sugar-like properties. |
| Digestive Tolerance | Generally well-tolerated, though excessive consumption can lead to digestive issues. |
Optimal Applications for Isomalt
- Confectionery: Perfect for hard candies, sugar-free chewing gums, and chocolates.
- Baked Goods: Used in creating sugar-free pastries and baked items.
- Coatings: Suitable for chocolate coatings due to its stability.
- Table-Top Sweeteners: Can be used as a sugar replacement in coffee and tea.
Key Differences: IMOs and Isomalt
| Functional Benefits | Provides prebiotic benefits. | Well-known for its tooth-friendly properties. |
| Sweetness Profile | Offers a milder sweetness. | Mimics the sweetness of sugar more closely. |
| Applications | Preferred in applications where gut health benefits are desired. | Favored in products where traditional sugar properties are needed, such as hard candies. |
| Digestive Impact | Can cause digestive discomfort if consumed in large amounts, but more likely to have a prebiotic effect. | Can cause digestive discomfort if consumed in large amounts. |
One of our customers in the sports nutrition space chose IMOs for a keto granola bar with gut health positioning, while a global confectioner opted for isomalt to develop heat-resistant sugar-free lollipops.
Pro Tip #1: Watch Your Label Claims
If you’re using IMOs, tread carefully with your fiber claims. Not all IMOs are created equal, and regulatory bodies (like the FDA and EFSA) have started questioning whether certain IMOs meet the criteria for dietary fiber. Make sure your supplier provides validated human clinical data before hanging your hat on that “prebiotic” or “fiber” label.
Pro Tip #2: Isomalt Loves the Heat
Need your product to survive the fires of extrusion, baking, or hard candy pulls? Isomalt is your friend. It doesn’t caramelize or break down under high temperatures the way many other polyols or fibers do, making it ideal for confectionery, coatings, and baked goods that need structure and shine.
Conclusion
Choosing the right sugar alternative isn’t just a matter of sweetness — it’s about understanding functional performance, physiological impact, and regulatory context. While both isomaltooligosaccharides (IMOs) and isomalt deliver reduced-sugar functionality, they do so in fundamentally different ways.
IMOs bring value through prebiotic activity, low glycemic impact, and mild sweetness — making them ideal for applications that prioritize gut health, texture enhancement, and metabolic stability. However, formulators must weigh these benefits against recent regulatory scrutiny, especially when making fiber-related label claims. Not all IMOs are created equal, and the presence or absence of digestive tolerance data and validated human clinical studies should guide inclusion.
Isomalt, on the other hand, is a crystalline disaccharide polyol prized for its heat stability, non-cariogenic properties, and sugar-like behavior in structural applications like hard candies, coatings, and high-temperature baked goods. It’s an excellent option when technical performance under stress is a must — though it lacks the prebiotic or fiber attributes that health-conscious consumers increasingly seek.
In the end, the choice between IMO and isomalt is less about which is better and more about which is right for your formulation. Are you targeting a clean-label gut-health bar that rides the keto wave? Or are you building a durable confection that needs to shine and snap like the real thing? Knowing the strengths—and limitations—of each ingredient allows formulators to engineer smarter, cleaner, and more effective reduced-sugar products.
Contact Icon Foods to source high-purity IMO with validated fiber claims.
As always, the sweet spot lies in the science. Taste the Icon difference.
