What is mannan oligosaccharides?
Mannan Oligosaccharides, sometimes searched for as mono oligosaccharides, are also known as Mannose Oligosaccharides and abbreviated as MOS. Mannan-oligosaccharide is a new type of antigen active substance extracted from the cell wall of yeast culture. It is widely present in the cell walls of konjac flour, guar gum, sesame gum, and various microorganisms.
Mannan Oligosaccharide Analysis
| Product Name |
Mannan Oligosaccharides |
Expiration Date |
Feb 17,2023 |
| Batch Number |
20210218018 |
Manufacture Date |
Feb 18,2021 |
| Batch Quantity |
1000kg |
Analysis Date |
Feb 19,2021 |
| Test Item |
Limit |
Results |
| Appearance |
White powder |
White powder |
| Mannan Oligosaccharides |
≥90.00% |
90.64% |
| Moisture |
≤8.00% |
6.89% |
| Assay |
≤8.00% |
5.07% |
| As |
≤3.00ppm |
<3.00ppm |
| Pb |
≤8.00ppm |
<8.00pm |
| Total plate count |
≤1,000cfu/g |
7200 |
| Escherichia Coil |
≤50cfu/g |
≤50cfu/g |
| Conclusion |
Conform with specification |
| Storage |
Store in cool& dry place. Do not freeze. |
| Keep away from strong light and heat. |
| Shelf life |
2 years when properly stored |
Mannan Oligosaccharides for Humans
- Balance the micro-ecology: mannan oligosaccharide has the characteristics of promoting the remarkable proliferation of bifidobacteria. Mannan oligosaccharides will not be absorbed by the human stomach and small intestine, but directly enter the large intestine and be used by beneficial bacteria such as bifidobacteria to make them proliferate in large numbers, thereby forming a benign state of the microbial ecology.
- Adsorption of intestinal pathogens to regulate non-immune defense mechanisms
- Activate body fluid and cellular immunity
- Adsorption of mycotoxins
Mannan Oligosaccharides Uses
The mannan oligosaccharide is widely used in the food and feed industry: it can function as an effective low-calorie sweetener and flavor enhancer. It is also the anti-sticking agent for gum and fructose, nutritional supplements, tissue modifiers, moisturizers, fillers, etc.
- Increase the utilization rate of raw materials and improve the taste and flavor of bread, cakes, noodles, macaroni, etc.
- Strengthen the organization and enhance the taste of minced aquatic products, canned food, dried seaweed, etc.
- Perform as the thickener and stabilizer of seasoning sauce, tomato sauce, mayonnaise, jam, cream, soy sauce, etc.
- Dispersant for fruit juice, wine, etc.
- Improve the taste and stability of ice cream and caramel
- Provide preservation for frozen food, processed aquatic products, surface jelly
