Isomalt has a chemical structure similar to sucrose and is a white, odorless crystal with a sweet taste, with a sweetness approximately 45% to 65% that of sucrose. Its low hygroscopicity helps maintain product stability and extend shelf life. The solubility of Isomalt in water is lower than that of sucrose at room temperature, but it increases upon heating and is insoluble in ethanol. It has good thermal stability, making it suitable for baking and high-temperature processing. Isomalt causes a minimal increase in blood sugar and insulin levels, making it suitable for diabetics and those who need to control blood sugar. Additionally, it promotes the proliferation of bifidobacteria, which helps maintain the microbiota balance in the intestine.