Isomalto-oligosaccharide has sweet properties, its sweetness is about 40-50% of sucrose, its sweetness is soft and pure, and it is a safe ingredient with high tolerance. Isomalto-oligosaccharide 900 Liquid (Organic) has good moisturizing properties and low hygroscopicity. Isomalto-oligosaccharide rarely exists in free state in nature, but as a component of amylopectin or polysaccharide, it exists in small amounts in some fermented foods such as soy sauce, rice wine or enzymatic glucose syrup.
Isomalto-oligosaccharide 900 Liquid (Organic) has excellent heat resistance and acid resistance. Syrup with a concentration of 50% will not decompose when heated for a long time at pH 3 and 120°C. It can maintain its original characteristics and functions when applied to beverages, canned food, and high-temperature processed or low-PH foods.
IMO has moisturizing properties, making it difficult for water to evaporate. It has a good effect on moisturizing and maintaining the quality of various foods, and can inhibit the formation of crystallization of sucrose and glucose.
The freezing point depression of IMO is close to that of sucrose, and the freezing temperature is higher than that of fructose. Used in cold drink manufacturing to make the product soft and delicious.
IMO has excellent anti-caries properties and is not easily fermented by Streptococcus mutans, the pathogenic bacteria of tooth decay. Therefore, it produces less acid and makes teeth less susceptible to corrosion.
Product name | Isomalto-oligosaccharide 900 Syrup (DP3) (Organic) |
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 |
Isomalto-oligosaccharide 900 Liquid (Organic) has excellent heat resistance and acid resistance. Syrup with a concentration of 50% will not decompose when heated for a long time at pH 3 and 120°C. It can maintain its original characteristics and functions when applied to beverages, canned food, and high-temperature processed or low-PH foods.
