Factory direct supply of food grade sweetener Isomaltooligosaccharide one kilogram batches

Description: Isomaltooligosaccharide (IMO), also known as isomaltooligosaccharide, Isomalto oligosaccharides, branched oligosaccharides, China's light industry standards as Isomaltooligosaccharide. It is a kind of starch, sugar, mainly composed of glucose molecules between α-1, 6 glycosidic bonds of isomalt, Pan sugar, isomaltotriose and four sugar over oligosaccharides. Domestic and foreign scholars Isomaltooligosaccharide (IMO) which contains the type of sugar, its slightly different argument. But the general consensus scholars must include isomalt, Pan sugar, isomaltotriose, it is a manifestation of Isomaltooligosaccharide (IMO) the main component functionality, its content reflects the level of product quality is good or bad, but also affect the product Prices and application prospects. Isomaltooligosaccharide in nature as amylopectin or polysaccharide component. In some fermented foods such as soy sauce, rice wine, only small amounts. Because it can promote the body's remarkable proliferation of bifidobacteria, a water-soluble dietary fiber function, low calorific value, prevent tooth decay and other characteristics, it is widely used types of functional oligosaccharides, the current market isomaltooligosaccharide The major products Vogue kind of dependent intestinal health. Isomaltooligosaccharide syrup (powder) taste better quality, can be used to replace part of the sugar, improve food taste, reduce sweetness. Isomaltooligosaccharide slurry viscosity and the same concentration of sucrose solution viscosity is very close, processed foods easier than caramel operation when, for the organization and characteristics of candy, cakes and other foods without adverse effects. Isomaltooligosaccharide heat resistance heat, acid excellent. Concentration of 50% syrup PH3,120 ℃ under prolonged heating will not decompose. Apply to beverages, canned and high temperature treatment or low PH foods can maintain the original features and functions. Isomaltooligosaccharide moisturizing moisturizing, so that water can not evaporate, for a variety of food moisture to maintain its quality has a good effect, and can inhibit the formation of crystals of sucrose and glucose. Bread and bakery, desserts and other foods with starch as the main body, often a little store that line hardening, while adding Isomaltooligosaccharide starch can prevent aging, extend the storage time of food. Isomaltooligosaccharide the end of the sugar molecule to restore coloring genes, proteins or amino acids and total heat generated by the Maillard reaction occurs 裼 discolored colored sugar level of depth and concentration, and the type of protein or amino acids and common heat, and PH, heating temperature and length of time. Therefore, should be used for the processing of various foods Isomaltooligosaccharide with taking into account the above factors. Water activity Isomaltooligosaccharide water activity: When the concentration of 75%, 25 ℃ 0.75. Close to sucrose, is used in place of part of the sucrose in food formulations in terms of quite convenient. Freezing point depression Isomaltooligosaccharide close to the freezing point depression of sucrose, fructose is higher than the freezing temperature. For cold goods manufacturing, the product soft and delicious. Isomaltooligosaccharide fermented yeast and lactic acid bacteria can not use sugar. Added to bread, fermented milk (yogurt), the yeast will not be, the use of lactic acid bacteria and remains off exhibit their characteristics in food products, to promote the development of bifidobacteria. Especially in fermented milk does not interfere with normal lactic acid fermentation. Anti-caries resistance Isomaltooligosaccharide of very good anti-caries, tooth decay can not easily be pathogens - Streptococcus mutans (Streptococcus mutant) fermentation, it produces less acid, the tooth is not easy to corrosion, and use it with the sugar, the sugar can not easily be hindered variation Streptococcus action to produce water-insoluble high molecular weight dextran, sucrose inhibition of tooth decay. Isomaltooligosaccharide the Pan sugar (Panose) hindering the formation of tartar effect is extremely obvious. Haimeng study Industrial Co., integrity management, welcomed the new and old customers call to discuss!