Prebiotics Organic Isomalto Oligosaccharide IMO 900 powder

Iso-oligosaccharide makes use of delicate corn starch as uncooked material, thru a chain of procedures and received white powder products, can sell bifidobacterium of the frame drastically and feature the features of water soluble nutritional fiber, low caloric value, save you dental caries etc. , so it's miles a form of purposeful oligosaccharide used widely.

PHYSICAL PROPERTIES & FUNCTION:

• viscosity

The viscosity of Isomalto-oligosaccharide is better than that of sucrose answer with the equal attention and decrease than that of maltose. It is less difficult to function than maltose in meals processing and has no unfavourable impact at the tissue and bodily homes of sweet and pastry. Its viscosity is better than that of sucrose and is less difficult to keep structural stability.

• sweetness

Isomalto-Oligosaccharide Syrup (powder) has a sweetness of 0.four to 0.five instances that of sucrose. It has an amazing flavor and may be used to update a part of sucrose, enhance meals flavor and decrease sweetness.

• Heat and acid resistance

Isomalto-oligosaccharide has great warmness and acid resistance. The syrup with attention of 50% will now no longer decompose while heated below PH3 and 120 ℃ for a protracted time. It can preserve its unique traits and features while carried out to beverages, cans, high-temperature remedy or low pH foods.

• Moisture retention

Isomalto-oligosaccharide has moisturizing property, so that the water is not easy to evaporate. It has a good effect on the moisturizing and quality maintenance of various foods, and can inhibit the formation and crystallization of sucrose and glucose. Bread, dessert and other foods with starch as the main body often harden after a little storage, and the addition of Isomalto-oligosaccharide can prevent starch aging and prolong the storage time of food.

• Colorability

The sugar molecule terminal of Isomalto-oligosaccharide is a reducing gene, which will undergo Maillard reaction with protein or amino acid. The degree of coloring is related to the sugar concentration and the type, pH, heating temperature and time of protein or amino acid. Therefore, the combination of the above factors should be considered when using Isomalto-oligosaccharide to process various foods.

• Water activity

Water interest of Isomalto-oligosaccharide: 0.seventy five on the awareness of seventy five% and 25 ℃. Close to sucrose, it's far handy to update a part of sucrose in meals formula.

• Freezing point drop

The freezing factor of Isomalto-oligosaccharide reduced near that of sucrose, and the freezing temperature become better than that of fructose. It is used withinside the manufacture of bloodless liquids and freezes quickly. The huge drop of freezing factor of Isomaltooligosaccharide suggests that the freezing temperature of its answer is low, which indicates that it's far hard to freeze, however it's far less complicated to freeze than sucrose water. Generally speaking, the better the molecular weight, the decrease the freezing temperature. Isomaltooligosaccharide freezes in advance withinside the manufacture of frozen food, which improves the manufacturing performance and turns into some other fantastic advantage.

Isomalto-oligosaccharide is a type of sugar this is hard to be utilized by yeast and lactic acid bacteria. When it's far utilized in fermented meals which includes bread and yogurt, it can't be fermented and utilized by yeast and lactic acid bacteria. However, it nevertheless exerts its diverse traits and anti caries homes in meals, and promotes the improvement of bifidobacteria withinside the intestine. Especially in fermented dairy products, it'll now no longer restrict the fermentation of ordinary lactic acid bacteria. The non fermentability of Isomalto-oligosaccharide is the idea and foundation for its renovation characteristic in food.

• Beverages: 

carbonated drinks, soy milk drinks, fruit juice drinks, vegetable juice drinks, tea drinks, nutritional drinks, iron, calcium, iodine drinks, alcoholic drinks, coffee, cocoa, powder drinks, etc..

• Dairy products:

milk, flavored milk, fermented milk, lactic acid bacteria beverage, and various milk powder.

• Candy cake:

all kinds of soft candy, hard candy, sorghum malt, brown sugar, chocolate, all kinds of biscuits, all kinds of pastries, sheep soup, moon cake , dumpling filling and all kinds of cake filling.

• Dessert: 

pudding, gel food, etc..

• Cold drinks:

all kinds of ice cream, popsicles, ice cream, etc..

• Baked goods:

bread, cake, etc..

SPECIFICATION SHEET:

We can make the packages as you request, and send you photos before shipment.