everything about isomalt

[buttercup]

Greetings! Need your help...the "regular chefs" (non pastry!) had a meeting and decided that we should stop using isomalt for dessert garnish since it is "unedible" (their words). It is my understanding that isomalt is, indeed, a form of sugar. AND, that commercial suckers are isomalt and artificial sweetners.
A question...can we flavor it? Like w/ a Lorann oil? If yes, can it be reheated and used over and over again? My instinct says "NO" - that the flavor in the oil dissipates in the high heat and would not withstand multiple uses.
Any other info would be appreciated, too.

Thanks - Buttercup

[Mezzaluna]

Buttercup, you posted a pastry question in the forum which is for introducing yourself. I'm moving your post to a Pastry forum where it'll get the attention you need for your query.

You're welcome to return to the Welcome Forum to introduce yourself. Enjoy the board,

Mezzaluna

[CakeScraps]

Here's a site that has info on Isomalt........
http://www.caloriecontrol.org/isomalt.html

Isomalt can be flavored and I wouldn't suggest trying to remelt and reuse it. HTH

[panini]

unedible? Just goes to show ya, if the hot side chefs knew anything, they would be dangerous!!!!

[cakerookie]

Isomalt is pure sugar. No reason you could not eat it. Made from maltose therefore the name. What ya say Pan see any reason its not edible since it is a pure sugar? And cakescraps is right I would not remelt and try to reuse it.

[chrose]

Originally Posted by panini

unedible? Just goes to show ya, if the hot side chefs knew anything, they would be dangerous!!!!

Ewww......nasty I was always stuck in the middle where does that put me

[panini]

HOT---COLD...HOT---SWEET... BI POLAR?

[kuan]

Trust me, Isomalt is edible.

BTW, did you guys know, my wife Heidi has a patent involving isomalt?

[cakerookie]

Easy Pan. Cut em a little bit of slack.

[foodpump]

Isomalt is edible, but if you eat too much of it, it well, kind of um,..goes through you. If you know what I mean. Don't know how it can be used for suckers and cheap candies, because it is very expensive.

[smiley]

They don't like the taste because it isn't sugar. it is a processed by-product of the sugar making process. in show pieces it is more "rigid" but to pull or blow it, you need it at a higher temperature which in turn makes it harder to melt in the mouth.

If it is going on a plate, and then into a mouth "stick" with sugar............

[Blade55440]

Originally Posted by buttercup

Greetings! Need your help...the "regular chefs" (non pastry!) had a meeting and decided that we should stop using isomalt for dessert garnish since it is "unedible" (their words). It is my understanding that isomalt is, indeed, a form of sugar. AND, that commercial suckers are isomalt and artificial sweetners.
A question...can we flavor it? Like w/ a Lorann oil? If yes, can it be reheated and used over and over again? My instinct says "NO" - that the flavor in the oil dissipates in the high heat and would not withstand multiple uses.
Any other info would be appreciated, too.

Thanks - Buttercup

I find isomalt is edible of course, but tastes (for lack of a better description) like crap. If all you're using it for is garnishes then go back to regular sugar, save yourself some money on it.

I don't know if it's the same where you are but in Alaska it's a hefty pricetag on that stuff.

[cakerookie]

A polyol, it will make you run if y'all know what I mean so be close to one.