Come and Learn About Imo Isomalto Oligosaccharide - A Widely Used Starch Sugar
1. What is imo isomalto oligosaccharide?
Answer: Imo isomalto oligosaccharide is a type of starch sugar. The main component is isomalt, which is bound by α-1,6 glycosidic bonds between glucose molecules, panose and isomalt and oligosaccharides above tetrasaccharide.
2. What is the viscosity of imo isomalto oligosaccharides?
Answer: The viscosity of imo isomalto oligosaccharides is higher than that of sucrose with the same concentration, but lower than that of maltose. It is easier to handle than maltose fructose in food processing, and has no adverse effect on the physical properties of candies and cakes.
3. Can imo isomalto oligosaccharides be colored?
Answer: Yes, imo isomalto oligosaccharides will undergo Maillard reaction with protein or amino acid. The degree of coloring is related to the concentration, heating temperature of amino acid types, etc. When applied to food, various factors should be considered.
4. Can imo isomalto oligosaccharides be used in cold drinks?
Answer: Yes, the freezing point of imo isomalto oligosaccharides is close to that of sucrose, and it is used for cold drinks to freeze faster.
5. What are the precautions for eating imo isomalto oligosaccharides?
Answer: Imo isomalto oligosaccharide is a non-fermentable sugar. Taking it together with drugs will hinder the body's absorption of the drug and reduce the efficacy of the drug. Therefore, it is best to take the drug and imo isomalto oligosaccharides at an interval of 2 hours.
6. Can eating imo isomalto oligosaccharide prevent dental caries?
Answer: Imo isomalto oligosaccharide has excellent anti-caries properties and is not easily fermented by the pathogenic bacteria of tooth decay - Streptococcus mutant, so it produces less acid and the teeth are not easily corroded. When it is used together with sucrose, it can also prevent sucrose from being easily acted by Streptococcus mutans to produce water-insoluble macromolecular glucan, and inhibit the tooth decay of sucrose. Panose in imo isomalto oligosaccharides has a very obvious effect on hindering the formation of calculus.
7. Which is sweet, imo isomalto oligosaccharide or sugar?
Answer: Imo isomalto oligosaccharide (powder) has a good taste and is about 40-50% of the sweetness of white sugar (sucrose). It can be used to replace part of sucrose to improve the taste of food and reduce the sweetness.
8. Will eating too much imo isomalto oligosaccharide cause weight gain?
Answer: Certainly not. Imo isomalto oligosaccharide is a non-digestible oligosaccharide with low calories, so there is no need to worry about gaining weight.
9. Is imo isomalto oligosaccharide dependent?
Answer: The principle of action of isomalto-oligosaccharides is regulation and maintenance. Once the body is well nourished, there will be no problem of dependence.
10. Does imo isomalto oligosaccharide have side effects?
Answer: Since isomaltooligosaccharide is not a drug, there is no problem of side effects. Its main function is to promote the growth and reproduction of intestinal probiotics, regulate the structure of intestinal flora, and maintain the intestinal tract.
11. Is imo isomalto oligosaccharide actually a kind of maltose?
Answer: Maltose is a disaccharide in which two glucose molecules are linked by α-1,4 glycosidic bonds, while Isomaltose is a disaccharide in which two glucose molecules are linked by α-1,6 glycosidic bonds. Because of the different molecular conformation, it is called isomaltose, which is different from maltose. Generally, maltose is easily fermented by yeast, but isomaltose is not fermented by yeast, and isomaltose is a non-fermentable oligosaccharide. People who are afraid of sugar should not eat maltose, but can eat isomaltooligosaccharides. Isomaltooligosaccharides are not of high purity, and are generally not publicized for people who are afraid of sugar.
12. Can imo isomalto oligosaccharide be used in beverages and canned food?
Answer: Yes, imo isomalto oligosaccharide has excellent heat resistance and acid resistance, and can maintain its original functions and characteristics in high temperature and low pH food.
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