Isomalt has the same physical properties of regular sugar, but with half the calories and is primarily used a sugar substitute. One of the many sugar alcohols used in the commercial industry in premium confectionery as well as low energy low fat products due to the fact it contains half the calories of regular sugar. Produced from beetroot, isomalt is a odourless, white, crystalline powder and is used extensively in molecular gastronomy in the production of sugar garnishes as it absorbs post production moisture at a slower rate than regular sugar. Pastry chefs also prefer to use isomalt in sugar sculptures as it doesn’t crystallise as fast a sugar will. Usage ratio in comparison to regular sugar is 1:1. It is not an ethanol based alcohol like that found in alcoholic beverages.