Value-added Isomalto-Oligosaccharide 900 tapioca Powder

High-purity isomaltooligosaccharide

This product is a high-purity isomaltooligosaccharide prepared from Tapioca starch by nanofiltration separation on the basis of isomaltooligosaccharide-500. This product has low sweetness, low calorie, and moisture retention. Compared with Isomaltooligosaccharide 500, since the non-fermentable sugar content in this product is greater than 90% and does not contain glucose,

Value-added Bifidobacteria

900 powder is purified on the basis of 500 powder, which is sugar-free sugar, while 500 powder is low-sugar powder.

Isomaltooligosaccharide (IMO) is also known as isomaltooligosaccharide, isomaltooligosaccharide, branched oligosaccharide, etc. It is a kind of starch sugar, and its main components are isomaltose, panose, isomaltotriose and tetrasaccharide or more oligosaccharides bound by a-1,6 sugar bonds between glucose molecules. Scholars at home and abroad have slightly different opinions on the types of sugars contained in Isomalt-oligosaccharide (IMO). However, scholars at home and abroad generally agree that isomaltose, panose, and isomaltotriose must be included, which are the main components that reflect the functionality of isomaltooligosaccharides (IMO). Price and application prospects.

Isomaltooligosaccharide is found in nature as a component of amylopectin or polysaccharides. Only a small amount exists in some fermented foods such as soy sauce and rice wine. Because it can promote the significant proliferation of bifidobacteria in the human body, has the function of water-soluble Dietary Fiber, has low calorific value, and prevents dental caries, it is a functional oligosaccharide that is widely used. Currently, isomaltooligosaccharide products on the market There are mainly intestinal health products such as Lijian. Morphological characteristics

Generally, the finished isomaltooligosaccharide is in the form of white powder with a slight sweet taste and a soft taste like white sugar. It can be brewed with warm boiled water, or added to milk, coffee and other beverages for drinking.

As we all know, maltose is a disaccharide in which two glucose molecules are linked by α-1,4 glycosidic bonds, and isomaltose is a disaccharide in which two glucose molecules are linked by α-1,6 glycosidic bonds. Due to the different molecular conformation, it is called isomaltose to distinguish it from maltose. Generally, maltose is easily fermented by yeast, isomaltose is not fermented by yeast, and isomaltose is a non-fermentable oligosaccharide. Isomaltooligosaccharide can effectively promote the growth and reproduction of beneficial bacteria in the human body - bifidobacteria, so it is also called "bifidobacteria growth-promoting factor", or "bifidobacteria factor" for short. Years of clinical and practical applications have shown that bifidobacteria have many health functions, and isomaltose oligosaccharide, which is a promotion factor for bifidobacteria, has naturally attracted people's attention.

The properties of isomaltooligosaccharide are introduced as follows: the sweetness of white granulated sugar is 100, and the sweetness of isomaltooligosaccharide and its sugars is compared as follows (under 20°C, compared with 10% sucrose solution):

Classification of sugar     The sweetness

White sugar 100%

High fructose syrup 65%

Glucose 70%

Maltose 40%

Sorbitol 65%

Isomaltooligosaccharide syrup 1MO-500 52%

Isomaltooligosaccharide syrup 1MO-900  42%

High maltose syrup 40%

Isomaltooligosaccharide syrup (powder) has a good taste and can be used to replace part of sucrose, improve food taste and reduce sweetness. viscosity

The viscosity of isomaltooligosaccharide syrup is very close to that of sucrose solution with the same concentration. It is easier to handle than Yitang in food processing, and has no adverse effects on the structure and characteristics of foods such as candies and cakes.

Heat resistance

Isomaltooligosaccharide has excellent heat resistance and acid resistance. Concentration 50% syrup will not decompose when heated for a long time under PH3 and 120°C. Applied to beverages, cans and high-temperature-treated or low-PH foods to maintain the original characteristics and functions

Moisture retention

Isomaltooligosaccharide has moisturizing properties, which makes the water not easy to evaporate, and has a good effect on the moisturizing and quality maintenance of various foods, and can inhibit the formation of crystallization of sucrose and glucose. Starch-based foods such as bread and desserts tend to harden after a little storage, and the addition of isomaltooligosaccharide can prevent starch from aging and prolong the storage time of the food. The end of the sugar molecule contained in the colored isomaltooligosaccharide is a reducing gene, and co-heating with protein or amino acid will cause Maillard reaction to produce brown staining. , heating temperature and length of time. Therefore, the combination of the above factors should be considered when processing various foods with isomaltooligosaccharide.

Water activity Water activity of isomaltooligosaccharide: 0.75 at a concentration of 75% and 25C. Close to sucrose, it is quite convenient to replace part of sucrose in the conversion of food formula. The freezing point depression of polyisomaltose is close to that of sucrose, and the freezing temperature is higher than that of fructose. It is used in the manufacture of cold drinks to make the products soft and delicious. Fermentation

Isomaltooligosaccharide is a sugar that yeast and lactic acid bacteria cannot use. Added to bread and fermented milk (yogurt), it will not be used by yeast and lactic acid bacteria, but will remain in the food to exert its characteristics and promote the development of bifidobacteria. Especially in fermented milk will not hinder the normal fermentation of lactic acid bacteria.

Caries resistance

Isomaltooligosaccharide has excellent caries resistance and is not easily fermented by the tooth decay pathogen Streptococcus mutans, so it produces less acid and the teeth are not easy to corrode. And produce water-insoluble polymer dextran, inhibit the tooth decay of sucrose. Panose (Pa) in isomaltooligosaccharide has a very obvious effect on hindering the formation of tartar. Nose sugar teeth are also one of the most common dental diseases in children in my country. To protect children's oral hygiene and prevent dental diseases, Isomaltooligosaccharide is used instead of white Granulated sugar, the production of food and beverages that are not easy to caries is a very valuable work, and I hope to attract the attention of the health and food health circles.

The maximum no-effect dose of isomaltooligosaccharide is above 2g/kg body weight. For isomaltose oligosaccharide powder, the acute toxicity LD50 of rat oral administration is more than 4g/kg body weight, compared with low toxicity sucrose (LD50 is 29.8/kg body weight) and maltose (LD50 is 26.7/kg body weight), it is extremely safe of. Add the above-mentioned powdered sugar to the drinking water, and the mice can freely ingest it within one year. The daily intake is 2.7-5.0g/kg body weight of isomaltose. There is no abnormality in the anatomical results and blood tests of the long-term feeding test. Bacterial regression mutation test and cultured cells are used. Chromosomal abnormality test without any mutagenicity. Therefore, isomaltooligosaccharide is a very safe Sweetener.

Product Usage

A low-calorie Maomang fiber nutrition tablet and its preparation process are prepared by using low-calorie radish fiber powder as raw material, adding fructo-oligosaccharide and isomalto-oligosaccharide as sweeteners, and adding skimmed sugar-free milk powder. The preparation process of the present invention is: fresh radish sunflower wet slag, cleaning and removing impurities, centrifugal filtration, rinsing and crushing, centrifugal filtration, high-pressure and high-temperature cooking softening, crushing, drying and crushing, sieving, filtering fiber powder, mixing and preparing, tableting ,Package. In the above-mentioned softening process, the pressure is 0.1-0.3Mpa, and the temperature is 120°C-150°C. The low-calorie radish fiber nutritional tablet of the present invention is a food with high fiber, low fat, low sugar and high protein content, which can satisfy those people who love sweets but are worried about getting fat to the greatest extent, and are also suitable as food and traditional Chinese medicine for patients with constipation and dental caries. elderly.

food

Isomaltooligosaccharide has many of the above-mentioned excellent properties and health-care physiological functions, and is suitable for replacing part of sucrose, adding to various beverages and foods such as:

Beverages: carbonated beverages, soy milk beverages, fruit juice beverages, vegetable juice beverages, tea beverages, nutritional beverages, iron supplementation, calcium supplementation, iodine supplementation beverages, alcoholic beverages, coffee, cocoa, powdered beverages, etc.

Dairy products: milk, flavored milk, fermented milk, lactic acid bacteria drinks, and various milk powders. Confectionery and cakes: all kinds of soft candy, hard candy, sorghum, brown candy, chocolate, all kinds of biscuits, all kinds of pastries, yokan, moon cakes, gnocchi fillings and various cake fillings.

Dessert: pudding, gel food, etc. Cold drinks: all kinds of ice cream, popsicles, ice cream, etc. Baked goods: bread, cakes, etc.

In addition, it can also be used as an ingredient in processed meat products, aquatic products, jam sauce, processed honey, etc.