Refined isomalt powder by SOSA is the technical sugar of choice for professional sugar art: a sucrose-derived sweetener (E953) that melts clear at around 150 °C, is worked at 170-180 °C and sets into a transparent, glass-like structure without caramelising or yellowing. In the 900 g professional format it serves pastry labs, gelato shops and hotel kitchens for sculptures, pulled and blown sugar, cast decorations and glossy showpieces that last over time.
What isomalt is
Isomalt is a sugar alcohol obtained from sucrose. It provides about half the calories of common sugar and can replace it 1:1 in many technical applications. Unlike sucrose, it is highly resistant to humidity and does not recrystallise, which is exactly why it became the reference medium for artistic sugar work in modern patisserie: pieces keep their shine and clarity for days instead of clouding over.
The producer: SOSA Ingredients
SOSA Ingredients was founded in 1967 in Navarcles, in the province of Barcelona (Spain). Born as a family business and grown into one of the world references for technical gastronomy ingredients, SOSA today exports to more than 50 countries and supplies professional kitchens and pastry labs with texturisers, technical sugars and natural extracts. Its refined isomalt is a benchmark for sugar art.
Technical characteristics
The powder melts at approximately 150 °C and reaches its working point at 170-180 °C, staying perfectly translucent. It does not caramelise within this range, which is what allows crystal-clear sculptures. Once solidified, the piece can be re-melted and reused, reducing waste in the lab. It is certified vegan, vegetarian, gluten-free, Halal and Kosher.
Professional uses in the kitchen
Cast sugar: melt the isomalt to 170-180 °C, pour onto a silicone mat and shape bases, plaques and transparent inserts for plated desserts. Pulled and blown sugar: cool the mass to a workable temperature, then pull for ribbons, flowers and blown spheres. Coloured glass: add a few drops of food colour at the end of melting for stained-glass effects. Isomalt cages and tuiles: drizzle thin threads for crisp see-through decorations on cakes and entremets. Coating and gluing: use small amounts of melted isomalt to assemble multi-part showpieces.
Pairings and complements
For coloured work pair the isomalt with food colours such as SOSA yellow food colour or liquid food colours; for glaze and glucose-based syrups combine with powdered glucose and glucose syrup to fine-tune texture and shine in mirror glazes and decorations.
Common mistakes to avoid
Do not heat above 180 °C: beyond this point the isomalt yellows and loses the transparency that makes sugar art work. Do not work it in a humid environment without protection, as ambient moisture dulls the surface. Do not pour it onto cold metal that is not silicone-lined, or it will stick and crack.
Delivery and logistics
B2B and B2C delivery throughout Switzerland from the LAPA warehouse in Embrach (Zurich). Dry ambient distribution by the LAPA fleet across Zurich, Winterthur, Uster, Aargau, St. Gallen and Schaffhausen, with no cold chain required. For Ticino (Lugano, Bellinzona, Locarno), French-speaking Switzerland (Geneva, Lausanne, Vevey, Sion) and mountain regions (Davos, St. Moritz, Chur), shipping within 24-48 hours via Swiss Post PostPac, Planzer and Galliker. Tailored for pastry labs, gelato shops, hotels, restaurants, Italian delicatessens and private customers passionate about sugar art.
Who it is for
Designed for pastry chefs, gelato makers, hotel kitchens and culinary schools that need a reliable, reusable medium for transparent sugar sculptures and high-precision decorations.
