Synopsis

Source of validity: Scientific
Rating (out of 5): 3

Isomalt is a sugar alcohol commonly used as a sugar substitute in various food products, particularly in sugar-free candies and chewing gums. Its use in supporting dental health is scientifically validated, primarily because it is non-cariogenic, meaning it does not promote tooth decay. Unlike regular sugars (such as sucrose), isomalt is not easily fermented by oral bacteria, such as Streptococcus mutans, which are responsible for acid production that leads to dental caries. Several in vitro and in vivo studies have demonstrated that isomalt, like other sugar alcohols (e.g., xylitol, sorbitol), results in far less acid production and thus a lower risk of demineralization of tooth enamel.

In addition, products containing isomalt often stimulate saliva flow due to their texture and taste, which can further aid in neutralizing acids and remineralizing tooth surfaces. Regulatory authorities, including the European Food Safety Authority (EFSA), recognize isomalt as tooth-friendly, and some dental associations endorse its use in sugar-free confections for caries risk reduction. However, the evidence is not as strong or extensive as it is for xylitol, which is why the evidence rating is moderate. Isomalt is considered safe and effective as a sugar alternative for dental health, but it is not a therapeutic agent for treating dental disease.

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