Isomalto-oligosaccharide

DS499401

Isomalto-oligosaccharide (IMO) is a prebiotic ingredient with anti-digestive properties. It is a mixture of glucose oligomers with α-D-(1,6)-linkages and the components include isomaltose, panose, isomaltotriose, isomaltotetraose, isomaltopentaose, nigerose, kojibiose, and higher branched oligosaccharides. There are three main components that represent the functionality of isomaltooligosaccharides: isomaltose, panose, and isomaltotriose. IMO occurs naturally in some foods, including different cereal crops (wheat, barley, corn), legumes (lentils, peas), rice, cassava, and potatoes. In addition, mixtures of isomalto-oligosaccharides can be commercially produced in syrup or powder form by the enzymatic hydrolysis of starch.
CAS No: 499-40-1

Require

DescriptionSpecificationFunctionApplication

Description

IMO has better preservative properties due to its lower water activity.
Since IMO is a non-fermentable oligosaccharide, it cannot be fermented by yeast and lactic acid bacteria when used in fermented foods, but it can still exert its beneficial effects when remaining in foods.
IMO has a high moisturizing property and it can inhibit the crystallization of sucrose.
IMO shows higher permeability than sucrose.
The sweetness of IMO is not high, about 40-50% sucrose.
The viscosity of IMO is higher than that of sucrose, which makes it easier to ensure structural stability.
IMO is highly resistant to heat and acid. It does not decompose even after prolonged heating at pH 3 and 120°C.

Description

Specification

Items	Powder		Syrup
Appearance	White crystalline powder		Colorless or light yellow syrup
Type	IMO 500	IMO 900	IMO 500	IMO 900
IMO Content (on drying substance), w/%	≥50.0	≥90.0	≥50.0	≥90.0
IG2+P+IG3 Content (on drying substance), w/%	≥35.0	≥45.0	≥35.0	≥45.0
Solid Substance, %	/		≥75.0
Moisture, %	≤5.0		/
PH Value	4.0-6.0		4.0-6.0
Arsenic, (mg/kg)	≤0.5		≤0.5
Lead (Pb), (mg/kg)	≤0.5		≤0.5
Ash, w/%	≤0.3		≤0.3
Total Aerobic Count, cfu/g	≤1000		≤1000
Coliforms, mpn/g	≤3		≤3
Yeast and Mold, cfu/g	≤25		≤25
Package	25 kg		/
Shelf life	2 years		2 years

Function

Isomalto-oligosaccharides are prebiotics, and their physiological functions can be divided into direct effects and indirect effects. The direct effect of isomaltooligosaccharide refers to the physiological effect produced directly after consumption. Indirect physiological effects are caused by beneficial bacteria after IMO promotes their growth.

Direct physiological effects

Isomalto-oligosaccharide is difficult to digest by gastric enzymes. Due to its low sweetness, isomalto-oligosaccharide cannot increase the level of blood sugar or blood lipids after consumption. Further, Bifidobacterium can use it preferentially to promote the proliferation of beneficial bacteria whereas other harmful bacteria cannot. As a result, harmful bacteria and spoilage substances are prevented from forming in the intestinal tract. All of these direct physiological effects promote the balance of gut flora, increase the content of vitamins and minerals in the intestinal tract, and improve the body's immunity.

Indirect physiological function

Promote food absorption and digestion, maintain normal intestinal function.
Improve diarrhea and constipation, inhibit pathogenic and spoilage bacteria.
Restore healthy gut flora during antibiotic therapy, radiation therapy, and chemotherapy.
Boost the immune system and regulate the immune response.
Inhibit intestinal carcinogens and lower cholesterol levels.
Increase the production and absorption of vitamins, minerals and other nutrients.

Application

Having a unique set of physiological functions, isomalto-oligosaccharide has been widely used in the food industry as a functional food ingredient.

Application

IMO can partially replace white sugar and be applied to bread without affecting the taste.
IMO can be used to confectionery, including soft candy, hard candy, chocolate, various pastries, and various biscuits. In addition to being low-calorie, IMO-added confectionery does not contribute to dental caries.
IMO can be added to ice cream to improve its taste and to provide special function.
IMO can be added to beverages as a substitute for sucrose to obtain various functional beverages, including carbonated beverages, fruit juice, and tea beverages.

Our products and services are for research use only and cannot be used for any clinical purposes.

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