Organic Isomalto-Oligosaccharide 900 IMO tapioca Powder

Isomalto-Oligosaccharide

Isomalto-Oligosaccharides are traditionally produced from starch in a multistage process. Firstly, starch is hydrolyzed into α(1 → 4)-linked α-d-glucooligomers using an α-amylase , β-amylase, and/or pullulanase; then, those oligomers are converted to α(1 → 6)-linked oligosaccharides using an α-d-glucosidase with transglycosylase activity. The enzyme α-d-glucosidase hydrolyzes α-glycosidic bonds from the nonreducing end of the polysaccharide substrate, releasing α-d-glucose, and catalyzes the transglycosylation to the 6‒OH of the accepting glucose unit. This results in the formation of new α(1 → 6)-linked oligosaccharides containing 2 to 5 glucose units, sometimes with the presence of an α(1 → 4)-linkage along with the α(1 → 6)-linkages.

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.

Isomalto-Oligosaccharides killed off harmful enterobacteria, which includes bacteria like salmonella, Escherichia coli, and shigella. Unsurprisingly those with the lowest initial amount of bifidobacteria saw the most substantial increases - up to 100 times more after the trial period. These increases in health-promoting probiotics can help with nutrient absorption and immune system function.

IMOs were also found to produce the least amount of gas compared to other Prebiotics like fructo-oligosaccharides and xylo-oligosaccharides. Moderate quantities of IMOs have profound effects on gastrointestinal motility and gut health for constipated individuals and those eating a low fiber diet.

Physicochemical characteristics

1. The sweetness is 40% - 50% of sucrose, which can reduce the sweetness of food and improve the taste quality

2. The viscosity is close to that of sucrose solution with the same concentration

3. It has better anti-corrosion effect

4. Stable to acid and heat, with good moisturizing property

5. It is the most difficult to ferment in food processing

Physiological characteristics

1. Regulation of intestinal flora

2. Improvement of serum lipids

3. Protective effect of liver function

4. Function of improving immunity and anti-cancer

5. The role of promoting nutrient absorption and production

6. Degrade the protein taken in by the body for easy absorption