Isomalto-oligosaccharide 900 Powder(Corn)
With refined tapioca, organic tapioca, corn starch as raw material, through the enzyme, after liquefaction, concentration, drying and a series of processes and gained white powder products, Isomalto-oligosaccharide 900 Powder can promote bifidobacterium of the body significantly and have the functions of water-soluble dietary fiber, low calorific value, prevent dental caries, etc. So it is a kind of functional oligosaccharides used widely.
CAS no: 308067-71-2
Isomalto-oligosaccharide 900 Powder(Corn) Analysis
ASSAY | SPECIFICATION |
Test standard | GB/T20881-2007 |
Appearance | Colorless or light yellow sticky liquid |
IMO content | ≥90% |
IG2+P+IG3 content | ≥45% |
Solid Substance | ≥75% |
Transparency | ≥95% |
PH | 4-6 |
Ash(Sulphate) | ≤0.3(g/100g) |
Arsenic(As) | <0.5(mg/kg) |
Lead(Pb) | <0.5(mg/kg) |
Total Aerobic Count(CFU/g) | ≤1500 |
Total Coliform(MPN/100g) | ≤30 |
Mould and Yeast(CFU/g) | ≤25 |
Pathogenic bacteria | Absent |
Functions of Isomalto-oligosaccharide 900 Powder(Corn)
Regulate intestinal flora, reduce the amount of Clostridium perfringens.
Relaxing bowel.
Healthy Tooth: Low caries.
Promote mineral absorption.
Help to improve immunity.
Features of Isomalto-oligosaccharide 900 Powder
Sweetness
Isomaltooligosaccharide syrup/powder has good taste and can be used to replace part of sucrose to improve food taste and reduce sweetness.
Moisturizing
Isomaltooligosaccharide has moisturizing properties, which makes it difficult for water to evaporate. It has a good effect on the moisturizing and quality maintenance of various foods, and can inhibit the formation of crystallization of sucrose and glucose. Breads, desserts and other starch-based foods often harden after a little storage, and the addition of IMO powder can prevent starch aging and delay the storage time of foods.
Colorability
The end of the sugar molecule contained in isomalto-oligosaccharides is a reducing gene, and the Maillard reaction occurs when heated with protein or amino acid, and the degree of coloration is related to the sugar concentration and is related to the type of protein or amino acid, pH, and the heating temperature is related to the length of time. Therefore, when using this type of low-calorie sugar alternatives to process various foods, the coordination of the above-mentioned various factors should be considered.
Water activity
Isomaltooligosaccharide water activity: 0.75 at a concentration of 75% and 25 degrees Celsius. It is close to sucrose, and it is quite convenient to replace part of sucrose in the conversion of food formulas.
The freezing point drops
The freezing point drop of isomaltose 900 powder is close to that of sucrose, and the freezing temperature is higher than fructose. Used in the manufacture of cold drinks to make the product soft and delicious.
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