Summary
Isomaltooligosaccharide (IMO) is a kind of starch sugar, mainly composed of isomaltose, Pan sugar ,isomaltotriose and the oligosaccharides containing four or more sugar which glucose molecules are combined by α-1, 6 glycosidic bond.
Properties
【Physical and chemical index】:
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Items |
Syrup index |
Powder index |
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Art. No. |
ALA0438A |
ALA0438B |
ALA0438C |
ALA0438D |
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IMO content (Dry Matter)% ≥ |
90type≥90%；50type≥50% |
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IG2 + P + IG3 content (Dry Matter) % ≥ |
90type≥45%；50type≥35% |
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Dry matter (solids)% ≥ |
75 |
— |
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Moisture% ≤ |
5 |
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PH value |
4.0—6.0 |
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Transmittance % ≥ |
95 |
— |
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Solubility % ≥ |
— |
99 |
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Sulphated Ash ≤ |
0.3 |
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【Health indicators】：
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Items |
Index |
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As mg/kg ≤ |
0.5 |
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Pb mg/kg ≤ |
0.5 |
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Total number of colonies [cfu/g(or mL)] ≤ |
1500 |
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Coliform [MPN/100g(or mL)] ≤ |
30 |
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Pathogens (Salmonella) |
No detected |
Product Detail
【Product Features】:
1. Viscosity: The viscosity of Isomaltooligosaccharide is very closed to sucrose solution with the same concentration, it is more easy to operate than caramel in food processing, it is harmless to the organization and characteristics of candy, cakes and other foods.
2. Heat resistance: Isomaltooligosaccharide has excellent heat and acid resistance. Syrup of 50% Concentration will not decompose under prolonged heating in PH3, 120 ℃ condition. The original features and functions can be maintained when it is applied to beverages, cans and foods high temperature processed or with low PH value.
3. Moisture keeping: Isomaltooligosaccharide has good moisturizing effect on a variety of foods to maintain its quality, it also can inhibit the formation of crystals of sucrose and glucose. The bread and dessert which take starch as the main composition is easy hardening when restored, while Isomaltooligosaccharide can prevent starch hardening and prolong food preservation time.
4. Coloring: The end of the sugar molecule of Isomaltooligosaccharide is the reduction genes, it will Fade when heated together with proteins or amino acids.
5. Water activity: The activity is 0.75 at the condition of 75% concentrations and 25 ℃ temperature. It’s closed to sucrose and can be used to replace part of the sucrose in the food formula.
6. Freezing point decreased: The freezing point of Isomaltooligosaccharide is closed to sucrose and above fructose. It can be used to produce cold drink and make the product soft and delicious.
7. Fermentation: Yeast and lactic acid bacteria can’t use Isomaltooligosaccharide. If add Isomaltooligosaccharide to bread, fermented milk (yogurt),it will not be consumed by yeast and lactic acid bacteria, it will remain in the food to play its role to promote growth of bifidobacterium. Especially in the fermented milk it will not interfere normal lactic acid with fermentation.
8. Anti-caries: Isomaltooligosaccharide has good characteristic on anti-caries, the teeth is difficult to be corrupted, it can inhibit the decay of sucrose when it is used together with sucrose, Wherein Panose has obvious effect on hindering the formation of tartar.
9. Security: The maximum no effect amount of Isomaltooligosaccharide is above 2g/kg weight. It is extremely safe.
【Application】
Isomaltooligosaccharide has many good properties and health care function，it can replace part of sugar to be added to all kinds of drink and food.
1. drink: carbonated drinks, fruit drinks, vegetable juice beverages, nutritional drinks, alcoholic beverages.
2. Dairy products: milk, flavored milk, fermented milk, lactic acid bacteria beverages and various milk powder.
3. Candy, cake and pastry.
4. Desserts: pudding, gels, food, etc.
5. Cold drinks: all kinds of ice cream, popsicles, ice cream and so on.
6. Bakery: Bread, cakes and so on.
7. Infant Products: prebiotic glucose, Milk Powder, rice and other products.
High purity health products.
8. Daily seasoning additives.
9. In addition, it can also be used as ingredients as processed livestock meat, aquatic products, fruit sauce, honey and so on.