Isomaltooligosaccharide: Empowering Functional Foods for Health and Flavor Enhancement

Isomalto Oligosaccharide (IMO), as a star ingredient in modern functional food formulations, is gaining widespread application in global health food innovation due to its exceptional prebiotic properties and outstanding processing characteristics. Currently, this ingredient has become one of the core components for achieving Produit:functional upgrades across sectors including beverages, dairy products, baking, confectionery, and health supplements.

As a leading domestic supplier of high-purity Isomalto Oligosaccharide, Printemps vert Technology offers a comprehensive product range including IMO-900 high-purity powder, catering to diverse formulation requirements across applications:

· · · · ·· · · ·· · · ·· · · ·· · · · Beverages and Dairy Products: Acid- and heat-resistant with rapid dissolution, suitable for fermented milk, probiotic drinks, and functional beverages, facilitating the development of refreshing low-sugar products promoting gut health;

· Baking and Confectionery: Replaces sucrose with strong moisture retention and delayed staling properties. Suitable for bread, biscuits, soft sweets, and chocolate, improving texture and enabling ‘tooth-friendly’ labelling;

· Health and Special Dietary Foods: An ideal prebiotic carrier for powder, capsule, and tablet formulations, supporting gut microbiome balance and holistic health claims.

Green Spring Technology' S Isomalto Oligosaccharide raw material boasts high purity, stable performance, and reliable compliance, having been extensively incorporated into functional products by numerous renowned brands. We offer bespoke application solutions and technical support to collaboratively develop next-generation bestselling health products.

1. Empowering Health Food Innovation: Isomalto Oligosaccharide Raw Material Supports Dual Gut and Oral Care

As a highly regarded functional food ingredient, Isomalto Oligosaccharide is extensively utilised in modern health food development due to its unique physiological properties. This component exhibits excellent intestinal compatibility, effectively promoting the growth and proliferation of beneficial bacteria to help maintain gut microbial balance and provide positive support for human health.

Regarding oral health, Isomalto Oligosaccharide possesses low fermentability, making it less susceptible to acid production by oral microorganisms.When used in combination with conventional sugars, it also helps reduce dental plaque formation, creating a gentler environment for teeth. This makes it suitable for developing oral-friendly foods and beverages.

2. Lower Sweetness, Greater Health: Isomalto Oligosaccharide Enables New Sugar-Reduced Solutions for Foods

Beyond its diverse health attributes, Isomalto Oligosaccharide possesses excellent processing characteristics, significantly enhancing the market competitiveness and consumer experience of end products. Regarding sweetness, Green Spring Technology' SIsomalto Oligosaccharide product range includes:

· IMO-500 (approximately 50% isomaltose content), offering about 52% of sucrose's sweetness;

· IMO-900 (high-purity variant with 89%-90% isomaltose content), providing merely 42% of sucrose' S douceur.

These ingredients offer a mild sweetness and refreshing taste profile, effectively replacing portions of sucrose to reduce overall product sweetness and avoid cloying sensations. This aligns with modern consumers' demand for lighter sweetness and reduced caloric burden. Furthermore, their excellent solubility and thermal stability enable broad application across beverage, dairy, bakery, confectionery, and other food systems, providing a straightforward and efficient solution for enterprises pursuing ‘clean label’ and ‘reduced-sugar formulation’ initiatives.

3. Exceptional processing performance, empowering food innovation: Isomalto Oligosaccharide demonstrates multiple application advantages

Beyond its health attributes, Isomalto Oligosaccharide possesses outstanding physicochemical properties that significantly enhance the processing adaptability and quality stability of end products. Green Spring Technology's high-quality Isomalto Oligosaccharide raw material delivers the following key advantages to food manufacturers:

3.1. Optimal Viscosity for Enhanced Texture

IMO syrup exhibits viscosity comparable to sucrose solutions of equivalent concentration. When incorporated into confectionery, pastries, and similar products, it avoids adversely affecting the food's structural integrity and physical properties, thereby preserving the original texture and appearance.

3.2. Exceptional Heat and Acid Resistance for Demanding Processes

This ingredient exhibits outstanding thermal and acid stability, remaining intact even after prolonged heating under high-acid (pH=3) and high-temperature (120°C) conditions. It is highly suitable for products requiring high-temperature sterilisation or acidic environments, such as beverages, jams, and baking fillings, expanding the application scope of functional ingredients in complex processing scenarios.

3.3. Extended Shelf Life

Isomalto Oligosaccharide possesses outstanding moisture retention properties and prevents starch staling. It effectively inhibits sucrose and glucose crystallisation, maintaining a soft product texture and prolonging freshness. Particularly suitable for baked goods, confectionery, and rice/wheat-based products, it helps businesses reduce wastage and enhance product competitiveness.

4 Isomalto Oligosaccharide: A Multifunctional Ideal Ingredient Empowering Food Innovation, Enhancing Product Quality and Processing Efficiency

In modern food manufacturing, identifying ingredients that simultaneously fulfil health claims and deliver exceptional processing properties is paramount. Isomalto Oligosaccharide (IMO) stands as such a strategic choice, combining multiple advantages to create value across product development and process optimisation.

4.1 Precise and Controllable Colouring Properties

Owing to its terminal reducing groups, IMO undergoes Maillard reactions when heated with proteins or amino acids, imparting a stable, natural, and appealing brown hue to products. Colour intensity can be flexibly and precisely adjusted according to formulation (sugar concentration, protein type, pH) and processing parameters (temperature, time), facilitating consistent product colouration while reducing colourant usage.

4.2 Optimal Water Activity: Naturally Preserving Product Freshness

Isomalto Oligosaccharide (75% concentration, 25°C) exhibits a water activity (Aw) of 0.75, closely matching sucrose.This characteristic effectively reduces the risk of microbial proliferation, naturally extending product shelf life while better maintaining food moisture and soft texture. It provides robust support for reducing preservative dependency and developing cleaner-label products.

4.3 Superior Freezing Point Depression Properties, Optimising Frozen Food Texture

Isomalto Oligosaccharide exhibits freezing point depression comparable to sucrose, whilst freezing at a higher temperature than fructose.This property effectively reduces ice crystal formation in frozen foods, mitigates structural damage caused by freezing, and yields a smoother-textured, more stable final product. It also simplifies the setting of freezing process parameters. 

5 Exceptional Fermentation Stability

Isomalto Oligosaccharide possesses unique fermentation stability, remaining unaffected by yeast and lactic acid bacteria. This characteristic ensures its integrity is preserved in products like bread and fermented milk, allowing its natural physiological functions to persist. Simultaneously, it selectively promotes the proliferation of beneficial bacteria such as bifidobacteria in fermented milk, assisting customers in developing more stable, functionally enhanced fermented foods that elevate product value and market competitiveness.

6 Oral Health Affinity

Isomalto Oligosaccharide exhibits low fermentability, resisting acid production by oral microorganisms. When used in combination with sucrose, it effectively inhibits the formation of insoluble glucans, significantly reducing fluctuations in oral acidity. This product is particularly suitable for developing children's foods, confectionery, beverages, and various snack foods, helping consumers enjoy sweetness while receiving a more favourable oral care experience.

7 Exceptional Safety

Isomalto Oligosaccharide has demonstrated extremely high safety through rigorous toxicological testing.Long-term feeding trials further confirm no adverse effects even at elevated intake levels. Additionally, bacterial reverse mutation assays and cellular chromosome aberration tests reveal no mutagenic potential. With its outstanding safety profile, this product serves as a reliable ingredient choice for diverse food, beverage, and dietary supplement formulations, empowering businesses to develop health products consumers trust.

8 Production Process of Isomalto Oligosaccharide and Green Spring Technology's Innovative Practices

The production of Isomalto Oligosaccharide primarily relies on two distinct saccharification pathways. The current mainstream process utilises maltose and maltose oligosaccharides as substrates. Through the catalytic action of glucose transferase, it efficiently generates functional components such as isomaltose, panose, isomaltotriose, and isomaltotetraose, all linked by α-1,6 glycosidic bonds. The alternative pathway utilises glucose as the raw material, synthesising structurally similar compounds via glucose synthase catalysis. However, this route presents limitations in isomaltose yield and control precision.

Green Spring Technology employs the internationally leading first process route. Starting with premium starch, maltose syrup is first prepared through precise hydrolysis using high-efficiency α-amylase. Subsequently, a synergistic transglycosylation reaction involving proprietary α-glucosidase and β-amylase achieves high-yield, highly selective Isomalto Oligosaccharide synthesis. Subsequent processes including precision filtration, multi-stage decolourisation, ion exchange desalination, and low-temperature concentration drying comprehensively ensure the product's high purity and superior quality.

Green Spring Technology leverages advanced bio-enzyme catalysis and process control technologies to achieve precise regulation of critical process parameters, ensuring stable and superior functional oligosaccharide content in the final product. Our high-purity Isomalto Oligosaccharide poudreoffers excellent solubility and a pure taste profile, finding broad application in functional foods, health products, dairy products, and beverages. This effectively assists clients in enhancing their products' health value and market competitiveness.

9 Green Spring Technology Isomalto Oligosaccharide: Empowering Health Enhancement and Taste Innovation in Functional Foods

Green Spring Technology leverages advanced enzymatic biocatalysis to achieve stable, large-scale production of high-purity Isomalto Oligosaccharide. This ingredient not only exhibits exceptional processing adaptability—including precisely controllable Maillard browning properties, sucrose-like water activity, and ice-point depression characteristics—but also possesses fermentation stability and oral health affinity. It is widely applicable in beverages, baked goods, dairy products, confectionery, and functional foods, effectively extending shelf life, improving texture and taste, and assisting clients in creating clean-label, high-value-added health foods.

Green Spring's Isomalto Oligosaccharide offers high safety and superior performance, making it particularly suitable for innovative development in low-sugar, prebiotic, and gut-health functional foods.

For samples and detailed technical documentation, please contact us!

Mob: +86 13649243917

WhatsApp:  +86 13649243917

Email: helen@greenspringbio.com

Web:  https://www.greenspringnatural.com/

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