Isomalt has several advantages. It has properties similar to sucrose but half the calories, making it useful for lower-calorie foods. It has no aftertaste and a longer shelf-life than sucrose. Consuming isomalt does not substantially increase glucose levels in the bloodstream, so it is suitable for diabetics. Isomalt does not promote tooth decay, and products containing isomalt can be labeled “sugar free.” See dental caries. Although the excessive consumption of isomalt can cause diarrhea and gastric problems, it is approved for use as a food additive in most countries.