Jennifer, If you are reading this PLEASE, PLEASE, HELP US!!! sugar-free chewing gum and chewy candies, as it can be applied in a single syrup process. Unlike artificial sweeteners, sugar alcohols are carbohydrates and can raise blood sugar levels. I think I would rather stand each one in a plastic cup and keep them in the fridge. ?What do you think?? What does everyone use to color the sugar? ?............PLEASE HELP!!! On top, it is 100% sugar-free and even helps to prevent tooth decay. They are substantiated by science and come with a regulatory guideline. I hope it works out! The above values are indicative and can vary per application and processing conditions. i think it has 24 or so squares on it.i had another question about keeping regular sugar clear... does it change color depending on the temperature you cook it to, how long it actually takes to get to that temperature, or a combination of both? !I apologize guys, but I am SOOOO frustrated!!! That's a good question, and I tried it ... makes no difference. I think I'm going to try and write Jennifer M. ... maybe I'll hear back from her????Amy. Both of the sugars are glucose, which is a pyranose sugar. Is anyone else out there? These benefits include: 1. Real Sugar Vs. Isomalt - Can Real Sugar Stay Clear???? Within 15 minutes they were hard as rocks and completely clear. also if you mess one or two up dont worry about it.....they are yummy PS I found a poured sugar recipe (in a book about gingerbread houses....for the windows) and it said to heat to 310 and the recipe was 1 1/4 c. sugar, 1/2 c. corn syrup, and 1/3 c water. Is there any temperature or way to cook sugar to have it at "hard crack" and also clear like ice???? Copyright BENEO, all rights reserved © 2020. I would rather use sugar anyway, it is so much cheaper and I can experiment with colors more freely! Sugar alcohols contain fewer calories than regular sugar and do not raise your blood sugar levels as much as traditional sweeteners. By Hope that helped! The "peachy" colored ones are the sugar...The "hot pink" ones are the isomalt (Diabetic Sugar Substitute)... i can't help, but i'd love to know the answer to this, too. I love the luster dust idea - can't wait for the reply! leahs, Thanks for the information. 2004 - 2020 © Cake Central Media Corp. All Rights Reserved. I poured straight from the pot and not cleanly at the end (I had dribbles between molds...thinking that was the bottom and it would be hidden in the cake...not so much).My other question is " is anyone else pouring straight from their pot or are you ladeling out?" Inspiring ideas offer new angles of product positioning towards consumers & market insights. Do you need ISOMALT? And because it doesn't get real hot it's pretty stringy--it doesn't pour well. The movie frozen has got me interested in sugar work. It turned out well but I am wondering if it ever gets completely solid. What temperature should we use? How sticky were your sugar ones? I think you are really on to something there. I have only made one batch of sugar glass at home.. Sugar,corn syrup, tarter and water. I cooked my sugar to 300 degrees and it was clear and I got the color I wanted....I just had other issues...such as not realizing which was top and bottom of tile. I hadn't even thought about oils to keep them shiny and probably not leave them as sticky. Isomaltose is a disaccharide similar to maltose, but with a α-(1-6)-linkage instead of the α-(1-4)-linkage.Both of the sugars are glucose, which is a pyranose sugar. There’s no need to add water that would just be boiled off later. After trial and error I got the ice to come out clear. I've made poured sugar items before and have Isomalt. However, Assuming I do put them in air tight containers do have a suggestion on which dessicants would be best? heat to 300 degrees add in color and pour into silicone mold. The real sugar ones tasted great but the hot pink color turned peach because the sugar … seems very similar to the other recipe. As Isomalt absorbs virtually no moisture, it benefits the crunchiness of coated applications. I made some tonight...didnt take long. I think sugar just gets that way, and that's why the pros use isomalt! No Stirring! Isomaltose is a reducing sugar.Isomaltose is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture isomaltooligosaccharide. Certified toothfriendly product since 2008. the bottoms (which would be the side that faces up when you pour the sugar in) came out very shiny, though. ok just checked the other thread about this and MorselsbyMark posted this to me......thought it was helpful to share...."Alice1230 - as I poured each row (my mold is 3 x 6), I tapped the mold to get rid of the peak. cables4fun, you can use either but if the sugar cooks too long or too high of temp it will turn brow and change the coloring of your tiles. regular gel color ... or luster dust in the mold itself ... or both!!! Isomalt also creates visually attractive, transparent high boiled candies and lollipops. Concepts are worked out by a team of dedicated food application technologists into concrete recipes that we share with you after extensive testing on lab. !Thanks Alice for the reality check, I needed it! Isomaltose is produced when high maltose syrup is treated with the enzyme transglucosidase (TG) and is one of the major components in the mixture isomaltooligosaccharide. Alice,You are the best!! Isomaltose is a reducing sugar. ?Does anyone have any OTHER remedies for my problem??? Thanks again. At this point, the isomalt is free to use however the recipe calls for. post #1 of 31 I've used real sugar to make "glass" tiles for a cake (like the cake challenge cake) and I've used isomalt to do the same. But the humidity makes everything go cloudy. If I am wrong, someone, PLEASE let me know! Our experts are happy to help you identify the ideal solution for your application focus. To me, it is SOOO frustrating that all of us are trying SO HARD to get this right and there is someone who REALLY knows how to do it and no one has been able to get directions from the source. !If someone has actually gotten Jennifer's directions I have not seen it. Updated 16 Sep 2009 , 9:05pm Simply heat in a heavy-bottomed pot until all the granules melt. On top, it is 100% sugar-free and even helps to prevent tooth decay. LOL!Amy. I mean I eat sugar free stuff anyhow but my isomalt stuff does not taste bad to me. not the answer i was hoping for! When and how do we add color to get the affect we all saw on T.V. The down side is that they became real real sticky. I got so into it, I forgot it is suppose to be fun! Isomalt and xylitol are two of the common sugar alcohols found in sugar-free products, along with sorbitol, mannitol and maltitol. Then I poured it into the brownie molds I got at Michaels. by Isomalt is unique among replacement sugars because it retains almost all of the physical properties of real sugar with added benefits for sugar artists, cake decorators and pastry chefs. I just bought mine from Hi Everybody,I have been trying to follow all of these threads on these amazing tiles we all saw on Cake Challenge. mine came out mostly matte and with little air pockets (though i suppose i could have knocked the air pockets out had a i tapped the mold??) In sugar-free chewing gum or fruit-flavoured hard candies, this is perfectly complemented by Isomalt’s low solubility, which improves flavour retention and therefore increased enjoyment. 1 1/2 cups of sugar, 1/3 cup of clear corn syrup and 1/3 cup water. Thanks to a two-stage production process of enzymatic sucrose treatment and hydrogenation, the resulting unique molecular structure gives our Isomalt a sweetening profile almost equal to sucrose – but with half the calories! i tried tiles for the first time tonight and they worked really well, just not the color i was truly hoping for because of that tinge. !Have Fun Guys!! It was smoking outside --took your breath away hot & uncomfortable.Ok I blew some of the venuance pearls--went to work ladeeda--came home --Dude, those orbs are still dry to the touch this morning--it's pouring rain outside--they are dry like a plastic toy is dry. i really hope that made sense lol. When combined with high-intensity sweeteners, it can generate a synergistic sweetness profile without producing any bad taste or aftertaste. Oh very pretty! Isomalt Vs. Sugar Glass Sugar Work By MELROSE315 Updated 6 Feb 2014 , 11:32am by kkmcmahan MELROSE315 Posted 6 Feb 2014 , 3:43am. I poured straight from a pot without a spout.". [1], For a disaccharide polyol derived from sucrose, see, For a disaccharide derived from sucrose, see, InChI=1S/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1, InChI=1/C12H22O11/c13-1-3-5(14)8(17)10(19)12(23-3)21-2-4-6(15)7(16)9(18)11(20)22-4/h3-20H,1-2H2/t3-,4-,5-,6-,7+,8+,9-,10-,11?,12+/m1/s1, O(C[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O)[C@H]2O[C@@H]([C@@H](O)[C@H](O)[C@H]2O)CO, Except where otherwise noted, data are given for materials in their,, Articles with changed ChemSpider identifier, Pages using collapsible list with both background and text-align in titlestyle, Articles containing unverified chemical infoboxes, Creative Commons Attribution-ShareAlike License, This page was last edited on 5 June 2020, at 02:47. I don't have any real answers I just have some recent observations.I used some venuance pearls yesterday and I din know you're supposed to nuke them in 5 second intervals so I just nuked the bejesus outa them. In culinary school we packed sugar pieces (big ones) with dessicants for storage. The use allows for formulations with a very natural taste profile, because like sucrose, it has nearly no cooling effect. i have to ask anik2grls, how did you get the tops (which would be the bottom when you're pouring) of your tiles so smooth and shiny? While used in many food applications, Isomalt is the number one sugar replacer worldwide in hard candies. Isomalt by BENEO has a lower hygroscopicity than most polyols, and significantly lower than sugar. Isomalt is a naturally sourced sugar replacer and the only one in its kind made from pure beet sugar. To keep the sugar at a pouring consistency, I just returned it to a warm burner for a few minutes. The ones I made out of sugar pratically melted but i think its because it was so hot and humid here. d.r.y.Interesting huhNow some leftover isomalt I reheated and poured at the same time is sticky as all get out. It's not particularly marked diabetic or anything I wonder if the diabetic sugar substitue has anything else in it or maybe your taste buds are way different than mine?I can't get cooked sugar to stay clear unless you do it the Lorann Oil way where you put it in the microwave--it's on their website. I've never done any but I have my mold now and can't wait to try. On the plus side, when I rubbed out the wrinkles the foggyness also rubbed out and made the bottles clear and shiny like real bottles. I am going to try it with your recipe first thing in the morning! PSD: Particle size distribution; particle sizes apply to 90 % of the products. Diabetes. Your diabetic sugar substitute, is that just plain regular isomalt I wonder? One of the primary advantages of isomalt over sugar is that it can be heated and melted in a pan without water. Wish I could help. In a 10% solution, its sweetening power is 50–60% that of sucrose.