What’s Organic Isomaltoligosaccharide?
Organic Isomaltoligosaccharide is a white powdery starch sugar product refined from refined corn starch through a series of processes such as liquefaction, concentration, and drying through the action of enzymes, which can promote the significant proliferation of bifidobacteria and is water-soluble The function of dietary fiber and low calorific value make it a widely used functional oligosaccharide.
Specification
| Product Name | Organic Isomaltoligosaccharide |
|---|---|
| Appearance | White powder, Colorless or light yellow sticky liquid |
| IMO content | ≥90% |
| IG2+P+IG3 content | ≥45% |
| Solid Substance | ≥75% |
| Transparency | ≥95% |
| PH | 4-6 |
| Ash(Sulphate) | ≤0.3(g/100g) |
| Arsenic(As) | <0.5(mg/kg) |
| Lead(Pb) | <0.5(mg/kg) |
| Total Aerobic Count(CFU/g) | ≤1500 |
| Total Coliform(MPN/100g) | ≤30 |
| Mould and Yeast(CFU/g) | ≤25 |
| Pathogenic bacteria | Absent |
Characteristics
Excellent heat and acid resistance
Isomaltooligosaccharide is a white powder in appearance, slightly sweet in taste, easily soluble in water, and its aqueous solution is a colorless and transparent liquid. Excellent heat and acid resistance. The 50% syrup will not decompose if heated for a long time under PH3 and 120°C. When applied to health care products, beverages, cans and high-temperature processing or low-PH foods, the original characteristics and functions can be maintained.
Maillard reaction
It is easier to brown than sugar, and it can play an excellent role when the food needs to be baked.
Fermentability
Isomaltooligosaccharides are sugars that yeast and lactic acid bacteria cannot use. When added to bread and fermented milk (yogurt), it will not be used by yeasts and lactic acid bacteria but will remain in food to exert its characteristics and promote the development of bifidobacteria. Especially in fermented milk, it will not hinder the normal fermentation of lactic acid bacteria.
