$2.7-6.7 /Kilogram
| Payment Type: | T/T,D/P,D/A,Paypal,L/C,Others |
| Incoterm: | FOB,CFR,CIF,EXW,FCA,Express Delivery |
| Min. Order: | 25 Kilogram |
| Transportation: | Ocean,Land,Air,Express,Others |
| Port: | Qingdao,Tianjin,Shanghai |
Model No.: IMO Isomaltooligosaccharide
Brand: BLCY
Place Of Origin: China
Types Of: Sweeteners
| Selling Units | : | Kilogram |
| Package Type | : | Bag |
| Picture Example | : |
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Isomalto-oligosaccharide (IMO) is a moderately sweet carbohydrate thatoccurs naturally, though in small quantities, in honey. It is also found infermented foods such as miso and soy sauce. It has certain beneficialproperties similar to Oligofructose and Inulin . Like these it is made up ofcarbohydrate chains that are resistant to digestion, and therefore low incalories.
Isomalto-oligosaccharide is a food ingredient that is added to various foods as either powder or a syrup. Chemically, IMO is a mixture of Glucose Oligomers with alpha-(1-6)-linkages such as isomaltose, panose, isomaltotriose, and isomaltopentose. The majority of glucose oligosaccharides found in IMO consist of 3-6 monosaccharide units linked together, however disaccharides as well as longer polysaccharides (up to 9 units) are also present.
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. Enzymes, including alpha-glucosidase, alpha-amylase, and pullulanase, hydrolyse the polysaccharides in starch to produce mono-, di-, tri-, and other smaller oligosaccharides with alpha- 1,4 and alpha-1,6 glycoside linkages. Yeast is added to remove glucose that may be formed as a result of the enzymatic hydrolysis reactions.
The final step in the starch hydrolysis is a saccharification step that yields high maltose syrup. Maltose syrup naturally contains di- and tri- oligosaccharides with alpha- 1,4 glycoside linkages. In order to convert these molecules into functional and low caloric molecules, these alpha-1,4 linkages are enzymatically converted into alpha-1,6 linkages, thus forming IMO. This step is achieved by the addition of an enzyme, transglucosidase (TG). To summarize, the TG enzyme converts malto-oligosaccharides to IMO.
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Product name | Isomaltooligosaccharide 900 powder (Corn) |
Product date |
Oct.24,2020 | |
| Analysis date | Oct. 25,2020 | Expiry date | Oct. 23,2023 | |
| Item | GB/T20881-2017 | Result | ||
| Appearance | White powder | Complied | ||
| IMO content | ≥90% | 91.79% | ||
| IG2+P+IG3 content | ≥45% | 51.34% | ||
| PH | 4-6 | 4.9 | ||
| Ash(Sulphate) | ≤0.3(g/100g) | 0.06 | ||
| Arsenic(As) | ＜0.5(mg/kg) | 0.014 | ||
| Lead(Pb) | ＜0.5(mg/kg) | not detected | ||
| Water | ≤4% | 3.0% | ||
| Solubility | ≥99% | 99.70% | ||
| Total Aerobic Count(CFU/g) | ≤1500 | ＜10 | ||
| Total Coliform(MPN/100g) | ≤30 | ＜30 | ||
| Mold and Yeast(cfu/g) | ≤25 | ＜10 | ||
| Staphylococcus aureus(CFU/g) |
＜30 |
＜10 | ||
| Salmonella | Negative | not detected | ||
| Remark: This analysis is only fit for this batch product. | ||||
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