Some of the bakers in my family often have isomalt sitting around. Has anyone tried it for back-sweetening? It's related to sucralose, and thus I'd expect it to be non-fermentable.
https://en.wikipedia.org/wiki/Isomalt
if you are force-carbonating (not bottle priming) it should work really well. i was googling quickly about if it inhibits bacteria growth. i used xylitol and erithrytol on two occasions with bread yeast to make a sugar-free pop about 2 years ago. my thought was sweeten it with the unfermentable sweeteners and calculate just enough real sugar for the yeast to consume and create the correct CO2. both failed to carbonate, i presumed in the end because of anti-yeast/bacterial effects of the sweeteners?? anyway, a thought
Topic: Isomalt for back-sweetening? (Read 249 times)
