ISO-OLIGOSACCHARIDE

PRODUCT PROFILES :

Iso-oligosaccharide uses refined corn starch as raw material, through a series of processes and gained white powder products, will promote bifidobacterium of the body considerably and have the functions of water thereforeluble dietary fiber, low caloric value, stop cavity and so on , so it's a sort of useful saccharide used widely.

PHYSICAL PROPERTIES & FUNCTION:

· viscosity
The viscousness of Isomalto-oligosaccharide is beyond that of plant product answer with an equivalent concentration and below that of disaccharide. it's easier to work than maltose in food process and has no adverse result on the tissue and physical properties of candy and pastry. Its viscousness is beyond that of plant product and is less complicated to keep up structural stability.

· sweetness

· Isomalto-Oligosaccharide Syrup (powder) includes a sweetness of 0.4 to 0.5 times that of sucrose. it's a decent style and may be accustomed replace a part of sucrose, improve food taste and cut back sweetness.

· Heat and acid resistance
Isomalto-oligosaccharide has glorious heat and acid resistance. The sweetening with concentration of 50% won't decompose once heated beneath PH3 and one hundred twenty ℃ for a protracted time. It can maintain its original characteristics and functions when applied to beverages, cans, high-temperature treatment or low hydrogen ion concentration foods.

· Moisture retention
Isomalto-oligosaccharide has moisturizing property, in order that the water isn't straightforward to evaporate. it's a decent result on the moisturizing and quality maintenance of assorted foods, and may inhibit the formation and crystallization of plant product and glucose. Bread, sweet and alternative foods with starch because the main body usually harden once a bit storage, and also the addition of Isomalto-oligosaccharide can stop starch aging and prolong the storage time of food.

· Colorability
The sugar molecule terminal of Isomalto-oligosaccharide could be a reducing gene, that will endure Maillard reaction with macromolecule or amino acid. The degree of coloring is expounded to the sugar concentration and also the type, pH, heating temperature and time of protein or amino acid. Therefore, the mix of the on top of factors ought to be thought-about once mistreatment Isomalto-oligosaccharide to method numerous foods.

· Water activity
Water activity of Isomalto-oligosaccharide: 0.75 at the concentration of 75% and twenty five ℃. near to plant product, it's convenient to switch a part of sucrose in food formula.

· Freezing point drop
The melting point of Isomalto-oligosaccharide shrivelled close to that of sucrose, and the cooling temperature was beyond that of fructose. it's employed in the manufacture of cold drinks and freezes quickly. the big drop of melting point of Isomaltooligosaccharide indicates that the cooling temperature of its answer is low, that shows that it is troublesome to freeze, however it is easier to freeze than plant product water. typically speaking, the upper the molecular weight, the lower the freezing temperature. Isomaltooligosaccharide freezes earlier within the manufacture of frozen food, which improves the assembly potency and becomes another nice advantage.

· Fermentability
Isomalto-oligosaccharide could be a reasonably sugar that's difficult to be utilized by yeast and carboxylic acid bacteria. once it's employed in hard foods equivalent to bread and yogurt, it cannot be fermented and utilized by yeast and lactic acid bacteria. However, it still exerts its numerous characteristics and opposing tooth decay properties in foods, and promotes the event of bifidobacteria within the intestine. particularly in fermented farm products, it'll not hinder the fermentation of traditional lactic acid bacteria. The non fermentability of Isomalto-oligosaccharide is that the premise and basis for its maintenance operate in food.

· Caries resistance
it's rough to be fermented by strep mutant, the infectious agent of dental caries, so it produces less acid and also the teeth aren't straightforward to corrode. once it's used beside plant product, it may stop sucrose from being simply suffering from strep mutans to provide water-insoluble high molecular glucan and inhibit the tooth decay of sucrose. Among Isomalto-oligosaccharides, panose includes a terribly obvious result on preventative the formation of dental scale.

APPLICATION :

· Isomalto-oligosaccharide has several glorious properties and health physiological functions mentioned above. it's appropriate to switch a part of sucrose and add it to varied beverages and foods, such as:

·Dairy products: milk, flavoured milk, hard milk, carboxylic acid bacterium beverage, and numerous milk powder. ·

Candy cake: all types of soppy candy, hard candy, sorghum malt, brown sugar, chocolate, all varieties of biscuits, all kinds of pastries, sheep soup, moon cake , dumpling filling and every one 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 may be used as an ingredient for stock meat process 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 :

· Supply high quality products with a best price.

· Arrange orders and shipment with your requests time, supply customs clearance documents according to customers’requests.

· Responsible for all if our products have quality problems.

· Update and regulate the price in time for customer to adapt market changes.

· We can make the packages as you request, and send you photos before shipment.

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Product list:Fructo-Oligosaccharide (FOS), Isomalto-oligosaccharide (IMO), Xylo-oligosaccharide (XOS),Polydextrose,Resistant Dextrin,Allulose,Isomaltulose,and galactoligosaccharide (GOS)