Isomalto-Oligosaccharide 900 Tapioca  Powder or low-fat food

PRODUCT PROFILES : 

Isomaltooligosaccharide (IMO),is a kind of starch sugar. Isomaltooligosaccharide is often used as a component of amylopectin or polysaccharides in nature. Isomaltooligosaccharide syrup is colorless or light yellow, transparent viscous liquid, without visible impurities in normal eyesight. Powdered sugar is an amorphous powder with a soft sweet taste. Generally, the finished isomaltooligosaccharide is in the form of a white powder with a faint sweet taste and a soft taste like white sugar.

Iso-oligosaccharide uses refined corn starch as raw material, through a series of processes and gained white powder products, can promote bifidobacterium of the body significantly and have the functions of water soluble Dietary Fiber, low caloric value, prevent dental caries etc. , so it is a kind of functional oligosaccharide used widely. 

PHYSICAL PROPERTIES & FUNCTION:

• viscosity
  The viscosity of Isomalto-oligosaccharide is higher than that of sucrose solution with the same concentration and lower than that of maltose. It is easier to operate than maltose in food processing and has no adverse effect on the tissue and physical properties of candy and pastry. Its viscosity is higher than that of sucrose and is easier to maintain structural stability.
• sweetness

Isomalto-Oligosaccharide Syrup (powder) has a sweetness of 0.4 to 0.5 times that of sucrose. It has a good taste and can be used to replace part of sucrose, improve food taste and reduce sweetness.

• Heat and acid resistance
  Isomalto-oligosaccharide has excellent heat and acid resistance. The syrup with concentration of 50% will not decompose when heated under PH3 and 120 ℃ for a long time. It can maintain its original characteristics and functions when applied to beverages, cans, high-temperature treatment or low pH foods.
• Moisture retention
  Isomalto-oligosaccharide has moisturizing property, so that the water is not easy to evaporate. It has a good effect on the moisturizing and quality maintenance of various foods, and can inhibit the formation and crystallization of sucrose and glucose. Bread, dessert and other foods with starch as the main body often harden after a little storage, and the addition of Isomalto-oligosaccharide can prevent starch aging and prolong the storage time of food.
• Colorability
  The sugar molecule terminal of Isomalto-oligosaccharide is a reducing gene, which will undergo Maillard reaction with protein or amino acid. The degree of coloring is related to the sugar concentration and the type, pH, heating temperature and time of protein or amino acid. Therefore, the combination of the above factors should be considered when using Isomalto-oligosaccharide to process various foods.
• Water activity
  Water activity of Isomalto-oligosaccharide: 0.75 at the concentration of 75% and 25 ℃. Close to sucrose, it is convenient to replace part of sucrose in food formula.
• Freezing point drop
  The freezing point of Isomalto-oligosaccharide decreased close to that of sucrose, and the freezing temperature was higher than that of fructose. It is used in the manufacture of cold drinks and freezes quickly. The large drop of freezing point of Isomaltooligosaccharide indicates that the freezing temperature of its solution is low, which shows that it is difficult to freeze, but it is easier to freeze than sucrose water. Generally speaking, the higher the molecular weight, the lower the freezing temperature. Isomaltooligosaccharide freezes earlier in the manufacture of frozen food, which improves the production efficiency and becomes another great advantage.
• Fermentability
  Isomalto-oligosaccharide is a kind of sugar that is difficult to be used by yeast and lactic acid bacteria. When it is used in fermented foods such as bread and yogurt, it can not be fermented and used by yeast and lactic acid bacteria. However, it still exerts its various characteristics and anti caries properties in foods, and promotes the development of bifidobacteria in the intestine. Especially in fermented dairy products, it will not hinder the fermentation of normal lactic acid bacteria. The non fermentability of Isomalto-oligosaccharide is the premise and basis for its maintenance function in food.
• Caries resistance
  It is not easy to be fermented by Streptococcus mutant, the pathogen of tooth decay, so it produces less acid and the teeth are not easy to corrode. When it is used together with sucrose, it can also prevent sucrose from being easily affected by Streptococcus mutans to produce water-insoluble high molecular glucan and inhibit the tooth decay of sucrose. Among Isomalto-oligosaccharides, panose has a very obvious effect on hindering the formation of dental scale.
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APPLICATION :

Isomalto-oligosaccharide has many excellent properties and health physiological functions mentioned above. It is suitable to replace part of sucrose and add it to various beverages and foods, such as:

• Beverages: carbonated drinks, soy milk drinks, fruit juice drinks, vegetable juice drinks, tea drinks, nutritional drinks, iron, calcium, iodine drinks, alcoholic drinks, coffee, cocoa, powder drinks, etc..
• Dairy products: milk, flavored milk, fermented milk, lactic acid bacteria beverage, and various milk powder.
• Candy cake: all kinds of soft candy, hard candy, sorghum malt, brown sugar, chocolate, all kinds of biscuits, all kinds of pastries, sheep soup, moon cake , dumpling filling and all kinds of cake filling.
• Dessert: pudding, gel food, etc..
• Cold drinks: all kinds of ice cream, popsicles, ice cream, etc..
• Baked goods: bread, cake, etc..

In addition, it can also be used as an ingredient for livestock meat processing products, aquatic products, fruit soy sauce, honey processing products, etc..

SPECIFICATION SHEET:

PACKING :

The outer is paper-polymer bag , the inner is food grade polythene plastic bag.

Net weight : 25KG/BAG

Without pallet:18MT/20'GP

With pallet:15MT/20'GP

STORAGE&SHELF LIFE :

• Store in  dry and cool conditions , keep away from material with odor or of volatilization, protect from water and wet.
• Powder is within 24 months and syrup is within 6 months from manufacturing date.

OUR SERVICES :

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