Isomaltooligosaccharide: A New Functional Food Ingredient for Gut Health

Amidst the wave of innovation in functional health foods, functional oligosaccharides have emerged as a star ingredient, commanding particular attention from both academia and industry....... Isomaltulose, also known as oligos, are low-degree polymerised sugars composed of 2-10 monosaccharides linked by glycosidic bonds. They fall into two broad categories: functional oligosaccharides and common oligosaccharides. Unlike common oligosaccharides such as sucrose and maltose, functional oligosaccharides—including fructooligosaccharides, galactooligosaccharides, and isomaltulose oligosaccharides—exhibit significant prebiotic and physiological regulatory properties. They have consequently become sought-after base ingredients in health food formulations across international markets.

Leveraging advanced bio-enzyme catalysis technology, Green Spring Technology has launched a high-purity isomaltulose raw material specifically engineered for functional foods, health beverages, and nutritional supplements. This product exhibits excellent solubility, thermal stability, and low glycaemic properties, making it widely applicable in beverages, dairy products, baked goods, and dietary supplements. It empowers enterprises to develop next-generation health products with enhanced market competitiveness.

Green Spring Technology' S isomaltulose powder not only provides sweetness but also confers functional claims such as ‘gut health’, ‘anti-caries’ and ‘low-burden sweetness’, making it an ideal ingredient choice for food companies seeking product differentiation and functional upgrades.

1 Composition and Characteristics of Isomaltulose

Isomaltulose (Isomaltulose), also known as a branching oligosaccharide, refers to the general term for oligosaccharides where glucose molecules are linked by α-1,6 glycosidic bonds, containing two to several monosaccharide units.Isomaltulose primarily encompasses several oligosaccharides including isomaltose, panose, and isomaltotriose.

2 Infusing New Vitality into Health Products: Isomaltulose Fuels Functional Food Innovation

En tant quefunctional ingredient possessing unique physiological activity, isomaltulose is garnering increasing attention across the food and health sectors. Research indicates this ingredient promotes the growth and proliferation of beneficial gut microbiota while exhibiting inhibitory effects on undesirable microorganisms.

Green Spring Technology's premium isomaltulose powder, adhering to natural and health-conscious principles, provides ideal formulation solutions for diverse food, beverage, and health products. With excellent stability and compatibility, it empowers enterprises to develop next-generation functional foods better aligned with modern consumers' health demands.

2.1 Safeguarding Gut Microbiota: Isomaltulose Supports a Healthy Internal Environment

Isomaltulose is a highly regarded functional ingredient characterised by its selective utilisation by beneficial microorganisms, thereby improving the gut microecological environment. The organic acids metabolised in the gut help regulate the intestinal environment, suppressing the proliferation of harmful microorganisms while promoting the growth and colonisation of beneficial bacteria.

This ingredient also offers multiple benefits, including promoting the digestion and absorption of nutrients, aiding vitamin synthesis within the body, and enhancing vitality. By optimising the structure of the gut microbiota, isomaltulose provides a novel solution for maintaining human health.

2.2 Safeguarding Oral Health: Isomaltulose Delivers a New Approach to Dental Care

As an innovative functional ingredient, isomaltulose demonstrates unique value in the field of oral health.Unlike traditional sugars, this ingredient exhibits low cariogenic properties and is less readily utilised by certain oral microorganisms for acid production, thereby helping to reduce the risk of acid erosion on tooth surfaces.

Research indicates that isomaltulose aids in maintaining oral microecological balance by inhibiting the excessive proliferation of harmful microorganisms, creating a more protective environment for dental health. This characteristic makes it an ideal choice for developing oral health-focused foods.

3 Enzymatic Production Green Spring Technology launches high-purity isomaltulose powder, empowering health food upgrades

Employing advanced enzymatic biotechnology, Green Spring Technology utilises natural starch as raw material. Through proprietary enzymatic hydrolysis and transglutaminase technology, it efficiently produces high-purity isomaltulose, eliminating traditional chemical synthesis and acid hydrolysis processes. This ensures a natural, safe, and environmentally sustainable product.

Addressing the low yield and complex composition issues of conventional methods, Green Spring Technology has significantly enhanced conversion rates and purity through optimised enzyme formulations and process parameters. The company now reliably supplies IMO powder with purity exceeding 90%, characterised by excellent solubility, high thermal stability, and a mild, pure sweetness. This makes it highly suitable for beverages, dairy products, baked goods, and health supplements.

High-purity IMO powder not only better preserves its resistance to human digestive enzymes, facilitating health claims such as ‘low sugar’ and ‘prebiotic’, but also offers outstanding processing adaptability and flavour performance for end products. Leveraging this premium ingredient, Green Spring Technology continues to provide brand clients with robust supply chain support and innovative product solutions.

4 Isomaltulose: Empowering New Developments in Functional Foods and Nutritional Products

As a highly regarded functional food ingredient, isomaltulose is increasingly utilised in the innovative development of diverse health foods and nutritional products. Its excellent solubility, stable physicochemical properties, and unique physiological functions make it an ideal choice for enhancing product health value.

Within sports nutrition, research indicates that beverages fortified with isomaltulose provide sustained energy support, aiding in maintaining physical performance levels. Both domestic and international enterprises have successfully developed diverse functional beverages and nutritional supplements containing isomaltulose, meeting consumer demands for healthier lifestyles.

5 Revolutionising Baking and Confectionery Formulations: Isomaltulose Creates Healthier Product Experiences

As a high-performance functional sweetener, isomaltulose is increasingly becoming the preferred choice for upgrading formulations in pastries, baked goods, and confectionery such as chocolates. This ingredient can partially or fully replace sucrose and is widely used in the production of bread, biscuits, cakes, jellies, chocolates, and various candies.

IMO possesses outstanding moisture retention and anti-staling properties, effectively maintaining product softness, delaying starch staling, and extending shelf life. Its mild sweetness and low cariogenicity further assist manufacturers in developing healthier, tooth-friendly confectionery products.

Green Spring Technology supplies premium-grade isomaltulose characterised by high purity, excellent solubility, and robust thermal stability. This provides healthier, more stable formulation solutions, empowering enterprises to create baking and confectionery products aligned with contemporary health trends.

6 Embracing New Health Trends: Green Spring Technology's Premium Isomaltulose Empowers the Future of Functional Food Innovation

Amidst rising consumer spending and heightened health awareness, Ingrédients alimentaires with nutritional and functional properties are experiencing significant market growth. As a novel functional sweetener and food ingredient, isomaltulose—with its unique physiological activity and excellent processing properties—has become a key driver for healthy food innovation, particularly suited for developing popular categories such as gut health, low-sugar, and oral-friendly products.

Leveraging advanced biotechnological enzyme engineering and China's abundant starch resources, Green Spring Technology specialises in producing high-purity, premium-grade isomaltulose. Our product effectively supports functional claims such as ‘prebiotic’ and ‘low-sugar’ in your end products, enhancing their health value. Particularly for gut health-focused products, we provide stable, efficient, and significantly differentiated solutions.

Choosing Green Spring Technology means acquiring reliable ingredients that not only align with future consumer trends but can also be rapidly applied across diverse categories including beverages, bakery products, confectionery, and health foods. We look forward to collaborating with you to develop the next generation of health foods, delivering superior experiences to consumers.

Please contact the Green Spring Technology team at helen@greenspringbio.com or WhatsApp: +86 13649243917 to obtain the latest product information, application solutions, and sample details.

Références:

[1]Toshio T. Denpun Kagaku, 1993, 40(2):203

[2]Rastall RA, Bucke C. Eng génétique. Rev., 1992, 10:253

[3]Kitahata S. Denpun Kagaku, 1990, 37(2):59

[4]Zheng Jianxian, aliments fonctionnels. Pékin: Chine presse de l’industrie légère

[5]Zheng Jianxian, Geng Liping. Industrie alimentaire et de la Fermentation, 1997,(2):39

[6] Cao Jinsong, Wang Xiaoqin, Peng Zhiying. Food and Fermentation Industry, 1999,(4):41

[7]Geng Yuhuan, Zhang Benshan, Yu Shujuan. Industrie alimentaire, 1997,(3):3

[8] Xu Keyong, Ye Mengtao, Feng Weihua. Food Science and Technology, 1999, (1): 38