Isomalto-oligosaccharide (IMO) is a type of starch sugar. Its main components are glucose molecules, isomaltose, panose, isomaltotriose and oligosaccharides above tetrasaccharide bonded by α-1 and 6 glycosidic bonds. Isomaltose is a non-fermentable oligosaccharide. Isomaltooligosaccharide can effectively promote the growth and reproduction of beneficial bacteria-Bifidobacterium in the human body, so it is also called "Bifidobacterium Growth Promotion Factor", or "Bifidobacterium Factor" for short. Years of clinical and practical applications have shown that bifidobacteria have many health-care functions, and IMO as a bifidobacteria-promoting factor, has naturally attracted people's attention. So can IMO be used in confectionery?

IMO is difficult to digest, has low sweetness and low calories, and basically does not increase blood sugar and blood lipids, which is beneficial to preventing cardiovascular and cerebrovascular diseases. This is mainly because the oral cavity and intestines do not contain enzymes that digest IMO. IMO can reach the large intestine smoothly and be used by bifidobacteria. Therefore, it plays the role of water-soluble dietary fiber to a certain extent. It also promotes the increase of bifidobacteria in the human intestine, thereby inhibiting the formation of harmful bacteria and putrefactive substances in the intestine and improving the body's immunity. And because the absorption of isomaltooligosaccharide has nothing to do with human insulin (or has very little relationship and will not cause major changes in blood sugar and insulin levels), it is an ideal sweetener for diabetics and hypoglycemia patients. At the same time, it is not easy to be used by cariogenic bacteria, so it will not cause dental caries.

Bifidobacterium plays a crucial role in human body's growth and development, disease prevention and resistance, metabolism, health and longevity, birth, aging, illness and death. After IMO enters the human body, it can promote the reproduction of bifidobacteria in the body, adjust the flora in the intestines, and increase the proportion of beneficial bacteria. As the proliferation factor of bifidobacteria, the most important beneficial flora in the human intestine, the indirect physiological functions of IMO have been confirmed by many scientists at home and abroad. Therefore, the physiological functions of IMO are significant.

Application of IMO in confectionery foods

IMO can form a smooth film on the surface of the product, inhibit the crystallization of sucrose, and plays a good role in the production of candy and chocolate. In an exploratory experiment on the application of IMO instead of maltose syrup in soft candies, researchers found that compared with traditional maltose syrup, the use of IMO liquid resulted in better molding and demoulding properties of soft candies, and improved chewiness. It also reduces the reducing sugar content of the final products. In addition, IMO is non-cariogenic and low in calories. The functional health of the candy products is enhanced, and the safety of the children's candy foods is also higher.

IMO (syrup and powder) used in candy production require relatively low hydrolysis rates (DE values), generally between 40-42. Because low DE value IMO is mixed with gelatin and egg whites and whipped and aerated for a long time, it forms a multi-phase grid structure with a soft and chewy texture. At the same time, it is also required that the sugar content in the sugar composition should be less, the content of oligosaccharides with a small degree of polymerization should be more, and the purity of the syrup should be high. In candy recipes, the ratio of IMO to sucrose must be greater than 1. Under this ratio condition, IMO can prevent sucrose from turning into insoluble glucan to form tartar and cause tooth decay, thus playing an anti-caries role.

As a new type of physiologically active substance, IMO has great application potential in other fields in addition to its application in confectioneries. Because of its low sweetness, low caloric value, low viscosity, moisturizing, non-fermentation, and acid and heat resistance, it is widely used as an additive in various health products, beverages, dairy products, and pasta. It not only improves the quality of the food, but also makes the products have nutritional and health functions, improves the product grade, and enhances the market competitiveness of the product. Due to the special functional properties of IMO, I believe that as people's understanding deepens, its development and application will become more in-depth and broad, and will play an important role in promoting the development of the national economy, human health and food industry.