Hard Boilings  

ISOMALT ST can be used for sugar-free candies that are filled, stamped, pulled, or deposited. One important benefit of ISOMALT in the production of hard boilings is its low hygroscopicity. Thanks to ISOMALT’s low moisture absorption, hard-boiled candies do not stick together or experience cold flow. And with its sugar-like characteristics, ISOMALT can easily be applied to any standard production line. 

The stability of candies containing ISOMALT allows them to be packaged loosely, e.g., in flip-top boxes or small bags – there is no need for individual wrapping. In addition, their high glass-transition temperature makes these sweets ideal for warm and humid climates.

Besides its technical benefits, ISOMALT offers a natural taste, a clear and transparent look and, because it is toothfriendly, a pleasant mouth feel.