Prebiotic Fiber Non-GMO IMO Isomaltooligosaccharide
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..
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.
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.
