HEALTH CARE Prebiotics Isomalto-Oligosaccharide 900 Syrup

Isomalto-Oligosaccharide

Isomalto-Oligosaccharide is formed by enzyme-catalyzed hydrolysis of starch from different cereal crops (wheat, barley, corn), pulses (lentils, peas), rice, tapioca (cassava), potato and other starch sources. Isomalto-oligosaccharide is composed of 15-20% of smaller saccharides and 70-80% of the larger oligosaccharides. Thus, IMO contains both digestible and non-digestible saccharides. 

Bailong is the leading production enterprise of Fructo-Oligosachharide Powder 95% (FOS), Isomalto-Oligosaccharide Powder (IMO), Xylo-Oligosaccharide Powder and syrup (XOS), Polydextrose Powder and syrup, Resistant Dextrin Powder and syrup, Allulose Crystal and syrup and Galacto-Oligosaccharide Powder and syrup (GOS) in China. Those products can replace sugar and be applied in healthy food, functional beverages, baby food etc.

The fractions composed of isomaltose, maltose, and panose would be digested in the small intestine and absorbed as glucose following oral administration. The non-digested oligosaccharides would pass through the small intestine and undergo microbial fermentation in the large intestine. The non-digested oligosaccharides would consist of the larger oligosaccharides. Isomalto-oligosaccharide is completely devoid of vitamins, minerals, fats, proteins (amino acids, nucleic acids), anti-nutritional factors (phytate, tryspin inhibitors).  The energy/caloric value for IMO is 2.4 kcal/g.

Isomalto-Oligosaccharide has the capacity of replacing high-calorie sugars and regulating sweetness without negatively changing the acceptability of products, such as honey and syrups. Additionally, IMOSs can also increase proof volume, moisture, and softness of bread from frozen dough; improve the sensorial acceptance of sponge cake regarding crust color, tenderness, and overall liking; and help compose a fermentable orange juice with reduced sugar content, potential sensorial acceptance, and with interest as a functional food.