Isomalt is obtained by enzymatically converting sucrose into isomalt and then catalytic hydrogenation. It is formed by mixing α-D-glucopyranosyl-1,6-D-sorbitol and α-D-glucopyranosyl-1,1-D-mannitol in an equimolar ratio. It has a sweet taste and the sweetness is about 45%-65% of that of sucrose. It is a kind of functional sugar alcohol emerging internationally in recent years, and it is an excellent substitute for sucrose, starch sugar and other sugar alcohols. The safety of the product is extremely high, and the US FDA has granted it GRAS (Generally Recognized As Safe) status and does not restrict its daily intake. From a nutritional point of view, isomalt is a carbohydrate. From a physiological point of view, it is not easily decomposed and absorbed in the human body, nor is it decomposed and utilized by most microorganisms. As a substitute for sugar, it is widely used in the production of sugar-free food, sugar-free health products and sugar-free medicines.