What is Isomaltooligosaccharide?
In nature, isomaltooligosaccharide is rarely found in a free state. It appears as a white powder with no discernible odor. It exists in minute concentrations in some fermented foods such as soy sauce, rice wine or enzymatic glucose syrup.It is used in condiments, beverages, cosmetics, and medicines.
There are three main production processes for Isomaltooligosaccharide in China: chemical synthesis, enzymatic method, and acid method. Among them, the enzymatic method of producing Isomaltooligosaccharide is the most mainstream manufacturing process. It uses raw materials such as corn starch for liquefaction treatment. Under the action of high temperature and α-amylase, it will be degraded into dextrin and oligosaccharides, and then hydrolyzed to produce glucose and isomaltooligosaccharides.
More saccharification liquid is converted into isomaltooligosaccharides by isomaltase. Impurities are removed through filtration, centrifugation, concentration, drying and other process steps to obtain a solid product of isomaltooligosaccharides with higher purity.
Related parameters:
| Items | Standard |
| Appearance | White powder without any unusual odors or visually noticeable impurities |
| Solubility | 99% Min |
| Total of Isomaltose. Pantose, somaltotriose (dry substance) |
45% Min |
| Total of Isomaltooligosaccharide | 90% Min |
| Glucose, % | ≤ 1.0% |
| Moisture | ≤ 5.0% |
| pH | 4.0-6.0 |
| Ash | ≤ 0.3% |
| Arsenic | ≤ 0.3 ppm |
| Lead | ≤ 0.5 ppm |
| Bacterium total | ≤ 1500 cfu/g |
| E.coli | ≤ 30 MPN/100g |
Recommended dosage:
| Food name | Maximum usage(g/kg) |
| Biscuits | 10 g/kg |
| Chocolate products | 15 g/kg |
| Hard candies | 15 g/kg |
| Soft candies | 10 g/kg |
| Coffee creamer | 10 g/kg |
| Ice cream | 10 g/kg |
| Sauces | 10 g/kg |
| Drinks (juice) | 10 g/kg |
| Drinks (carbonated drinks) | 10 g/kg |
| Jelly | 10 g/kg |
| Canned fruit | 10 g/kg |
| Cakes | 10 g/kg |
| Baking yeast | 10 g/kg |
Isomaltooligosaccharide has a wide range of uses
1. Isomaltooligosaccharides promote the decomposition, transformation and absorption of food in the digestive system and are beneficial bacteria in the human digestive tract.
2. Isomaltooligosaccharides in the digestive tract can play the role of water-soluble cellulose. Under the action of this substance, the peristaltic function of digestive organ tissues, such as the peristaltic function of the stomach and intestines, will be enhanced to a certain extent, thereby preventing patients from experiencing adverse symptoms such as constipation and abdominal distension.
3. After being ingested by the human body, isomaltooligosaccharides can effectively reduce the concentration of blood lipids in the blood, while reducing the content of substances such as cholesterol in the serum of the body, reducing the incidence of periodic metabolic diseases.
User asked question:
Q: What are the advantages of isomaltooligosaccharide compared with other oligosaccharides?
A: 1. Low sweetness and low calories
Isomaltooligosaccharide has a low sweetness, about 1/10 to 1/3 of sucrose, so it can provide sweetness without significantly increasing the calorie content of food. In contrast, some other oligosaccharides such as fructooligosaccharides (FOS) may be slightly sweeter.
2. Good heat resistance and stability
In the human digestive tract, isomaltooligosaccharide functions as a prebiotic, supporting the development of good bacteria (such lactic acid bacteria and bifidobacteria) and preserving intestinal health. This allows it to maintain its functionality and sweetness properties during various food processing, such as making chocolate or baked goods.
3. Prebiotic effect
In the human digestive tract, isomaltooligosaccharide functions as a prebiotic, supporting the development of good bacteria (such lactic acid bacteria and bifidobacteria) and preserving intestinal health. This prebiotic effect is more obvious than some other oligosaccharides, such as fructooligosaccharides.
4. Better taste and processability
Isomaltooligosaccharide can improve the taste and texture of food, making the product smoother and richer in taste, especially suitable for making sugary foods such as soft candy and ice cream. Compared with other oligosaccharides, it has a wider range of applicability in food processing.
