Isomalto-oligosaccharide 900 Liquid (Tapioca)
Isomaltooligosaccharide syrup is a colorless or light yellow, transparent and viscous liquid with a soft sweet taste, no peculiar smell, and no impurities visible to normal vision. It can be brewed with warm water or added to milk, coffee and other drinks. It has the function of water-soluble dietary fiber, low caloric value, and anti-caries properties, so it is a widely used functional oligosaccharide.
Features of Isomalto-oligosaccharide 900 Liquid (Tapioca)
Isomaltooligosaccharide is completely water-soluble, has a soft sweetness, and has a sweetness as low as 40-50% of sucrose.
Isomaltooligosaccharide has good acid and heat resistance, and contains reducing groups in the molecule that can cause Maillard reaction and color.
Isomaltooligosaccharide has good moisturizing properties and can prevent starch aging and can extend the shelf life of baked goods.
Isomaltooligosaccharide is difficult to be utilized by yeast and lactic acid bacteria, so its function can be maintained by adding it to fermented foods. It has a high tolerance (2g/kg body weight/day) and high application safety.
Specification of Isomalto-oligosaccharide 900 Liquid (Tapioca)
Product name | Isomalto-oligosaccharide 900 Syrup (Tapioca) |
Appearance | Colorless or light yellow syrup |
IMO content(on dry basis), % | ≥90.0 |
IG2+P+IG3 content(on dry basis), % | ≥45.0 |
Dry matter(Solid substance), % | ≥75.0 |
pH | 4.0-6.0 |
Light transmittance, % | ≥95.0 |
Ash(Sulphate), % | ≤0.3 |
Arsenic(As), mg/kg | ≤0.5 |
Lead(Pb), mg/kg | ≤0.5 |
Total Plate Count, CFU/g | ≤1500 |
Total Coliform, MPN/100g | ≤30 |
Mold, CFU/g | ≤25 |
Yeast, CFU/g | ≤25 |
Application of Isomalto-oligosaccharide 900 Liquid (Tapioca)
Isomalto-oligosaccharide has been applied in the fields of food, beverages and health care products. In the future, with the in-depth research on isomaltooligosaccharide and the breakthrough of domestic isomaltooligosaccharide production technology, the application in the downstream field will continue to be explored in depth, and there will be better development prospects in the future.
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