Yep. Adding another lower/zero-calorific sugar but with a positive heat of dissolution (to counter the negative one of isomalt) can really help here. Similarly

Yep. Adding another lower/zero-calorific sugar but with a positive heat of dissolution (to counter the negative one of isomalt) can really help here. Similarly, you can choose sugar pairs to promote or suppress crystallisation, as the recipe style requires. This is done by selecting sugars with similar or dissimilar molecular geometry and charge distribution.