What is Iso Malto Oligosaccharide?
Iso Malto Oligosaccharide (IMO) is a versatile naturally derived substance. Has a wide range of applications. It is a carbohydrate. Usually extracted from starch-rich sources such as corn or cassava. Its unique properties and production process make it a valuable ingredient in various industries. It usually appears as a colorless to yellowish, odorless powder.
It is soluble in water. Has a mild sweet taste. Suitable for a variety of cooking applications. The powder is fine and easily dispersed. Facilitates its incorporation into different products. It is relatively low in calories compared to traditional sugar. Suitable for consumers who are conscious about calories. It is commonly used as a sweetener, texturizer, and filler in a variety of foods. It can be added to drinks. Including sports drinks and energy drinks. to provide a slow-release source of energy. Ongoing research may uncover new applications and benefits. further expanding its potential use in the food, beverage, and pharmaceutical industries.
ITEM | STANDARD | TEST RESULT |
IMO | ≥90.0% | 119.08% |
IG2+P+IG3 | ≥45% | 64.88% |
Physical & Chemical | ||
Appearance | Transparent or light yellow viscous liquid without impurity, a little sweet | Complies |
Solid content | ≥ 75.0% | 77.2% |
PH | 4.0-60 | 4.9 |
Transmission ratio | ≥ 95% | 98% |
Sulphated Ash | ≤0.01g/kg | <0.01g/kg |
Heavy Metal | ||
As | ≤0.5ppm | 0.020ppm |
Pb | ≤0.5ppm | 0.06ppm |
Microbiological Test | ||
Total Plate Count | ≤1500cfu/g | <30cfu/g |
Mold | ≤25cfu/g | <25cfu/g |
Yeast | ≤25cfu/g | <25cfu/g |
E.Coli | ≤30cfu/g | <30cfu/g |
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Production Flow
1. Raw material collection:
Choose appropriate starch raw materials. Usually cornstarch or tapioca starch. These starch resources are rich in polysaccharides.
2. Starch extraction:
After soaking and grinding. Release starch granules in plant cells. A cleaning process separates the starch granules and removes impurities and residues.
3. Enzymatic hydrolysis:
Suspend starch in water. and add specific types of enzymes. Usually alpha-amylase. Enzymes work by breaking down starch into shorter polysaccharide chains. Includes isomaltooligosaccharides. Ensure that the reaction temperature and pH are within the appropriate range. to promote enzyme activity and reaction efficiency.
4. Termination of reaction:
Sterilized by heat. Enzyme activity ceases. to retain the desired polysaccharide products.
5. Separation and purification:
through filtration and centrifugation processes. The IMO product is isolated. Remove unreacted raw materials and residual impurities.
Concentrate the IMO solution to make it more concentrated. Sometimes a decolorization step is required to remove color impurities. Make the final product white or colorless. The concentrate is spray-dried into powder form.
6. Packaging and storage:
Pack the produced isomaltooligosaccharide powder into suitable packaging containers. To ensure product quality and stability. Store under appropriate conditions, away from moisture and heat.
Benefits
1. Stable energy supply:
Iso Malto Oligosaccharide is slowly absorbed by the digestive system. Energy is gradually released. Helps maintain a stable energy supply and reduce energy fluctuations.
2. Low sweetness:
It is relatively unsweet. Can be used as a sugar substitute. Helps reduce sugar intake. While maintaining the taste of food and beverages.
3. Gut Health:
It has prebiotic properties. Can promote the growth of beneficial intestinal flora. Helps maintain intestinal health.
4. Thickening:
in the food industry. Can be used as a thickening agent. Improve product texture and mouthfeel.
5. Thermal stability:
It is relatively stable at high temperatures. Suitable for baking and cooking applications.
Application
1. Beverage industry application:
It is commonly used in beverage manufacturing. Its good water solubility makes it a preferred ingredient in juices, dairy products, and sports drinks. It provides extra energy and improves the taste of your drink.
2. Baking and confectionery manufacturing applications:
In baking and confectionery making. It acts as a sugar substitute. Helps reduce sugar content in products. All while maintaining the desired sweetness and texture.
3. Pharmaceutical industry applications:
in the pharmaceutical industry. It is used as an auxiliary ingredient in the manufacture of tablets and capsules. It can be used as a binder, filler, or coating to aid in the pharmaceutical process.
4. Health products and nutritional supplements:
Iso Malto Oligosaccharide has prebiotic properties. Therefore it is widely used in the manufacture of health products and nutritional supplements. It helps maintain intestinal health. Strengthen the immune system. Improve gastrointestinal function.
5. Food industry applications:
in food manufacturing. It is often used as a functional ingredient to create low-sugar or sugar-free products. It also improves the texture and mouthfeel of the product. This includes food items such as pastries, biscuits, chocolates, and candies.
Low sugar jam
Formula:
Fruit (e.g. strawberries, blueberries, raspberries)
Iso Malto Oligosaccharide
lemon juice
Honey or coconut syrup (as a sweetener)
Pectin (for thickening)
This recipe example shows how to use it to prepare a low-sugar sauce that reduces the sugar content while maintaining a delicious taste. By combining it with fruit, lemon juice, natural sweeteners, and pectin, you can create rich-tasting jams suitable for a variety of uses, such as spreading bread, biscuits, and baked goods. This low-sugar jam meets the demand for low-sugar and natural ingredients in the health food market and has broad commercial application prospects.
Exhibitions
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