Isomaltooligosaccharide adalah also known as isomaltooligosaccharide, oligosaccharide isomaltooligosaccharide, or branched oligosaccharide. It is a type of starch sugar, primarily composed of isomaltose, panose, isomaltotriose, and oligosaccharides with more than four sugar units, which are connected by α-1,6 glycosidic bonds between glucose molecules. Isomaltooligosaccharide adalah is part of the branched starch or polysaccharide in nature. Due to its ability to significantly promote the growth of bifidobacteria in the human body, its water-soluble dietary fiber function, low-calorie content, and anti-caries properties, it is a widely used functional oligosaccharide. Isomaltooligosaccharide products on the market, such as Lijian's intestinal health supplements, are commonly used. Isomaltooligosaccharide adalah effectively promotes the growth of beneficial bifidobacteria in the human body, hence it is often referred to as the "bifidobacterium growth promoting factor," or simply the "bifidus factor."

Benefits of Isomaltooligosaccharide adalah

• Non-cariogenic: It is difficult for Streptococcus to utilize isomaltooligosaccharide adalah for acid production. When used with sucrose, it strongly inhibits the synthesis of insoluble glucans, preventing plaque formation and blocking the attachment and proliferation of cavity-causing bacteria, thus preventing tooth decay.

• Regulates intestinal microbiota and promotes bowel movements: Studies show that 5% isomaltooligosaccharide adalah significantly promotes the proliferation of Bifidobacterium bifidum, Bifidobacterium infantis, and Lactobacillus acidophilus. A clinical study targeting elderly individuals with chronic constipation history showed that daily intake of 10g isomaltooligosaccharide adalah led to an average reduction in serum sodium, increased frequency of bowel movements, higher stool weight and bacterial count, and significant improvement in constipation with no side effects.

• Low-calorie, does not raise blood sugar: Isomaltooligosaccharide adalah has only 1/6 the caloric value of sucrose. Isomaltooligosaccharide adalah is difficult to break down and absorb through digestive enzymes, so it is not absorbed in the stomach and instead passes fully into the intestines.

• Water-soluble dietary fiber function: As a non-digestible oligosaccharide, after ingestion, isomaltooligosaccharide adalah can exert various dietary fiber effects in the body. Compared to other dietary fibers, isomaltooligosaccharide adalah has a certain level of sweetness, is fully water-soluble, has minimal impact on product quality, and is easy to add to different products.

• Promotes mineral absorption and boosts immunity against cancer: Isomaltooligosaccharide adalah can promote the proliferation of bifidobacteria, which are known to enhance mineral absorption and produce B vitamins. The bifidobacteria cells, cell wall substances, and intercellular material significantly improve the body's immune system and may have an anti-cancer effect.

Characteristics of Isomaltooligosaccharide adalah

• Sweetness: The sweetness of isomaltooligosaccharide adalah is 52 for IMO-50 syrup and 42 for IMO-90 syrup when white sugar has a sweetness of 100.

• Viscosity: The viscosity of isomaltooligosaccharide adalah is very close to that of a sucrose solution at the same concentration. It is easier to handle than glucose syrup during food processing, and it has no adverse effects on the texture and characteristics of candies, pastries, and other food items.

• Heat and acid resistance: isomaltooligosaccharide adalah has excellent heat and acid resistance. A 50% syrup concentration will not decompose after prolonged heating at 120°C and pH 3.

• Moisture retention: isomaltooligosaccharide adalah has moisture retention properties, making it difficult for water to evaporate. It plays a positive role in maintaining the quality of various foods and can prevent crystallization of sucrose and glucose. Foods like bread and pastries, which are starch-based, tend to harden quickly after storage. However, adding isomaltooligosaccharide adalah can prevent starch aging and extend the shelf life of the food.

• Coloration: The sugar molecules at the end of isomaltooligosaccharide adalah contain reducing groups. When heated with proteins or amino acids, they undergo the Maillard reaction, leading to browning. The degree of coloration depends on the sugar concentration and is influenced by the type of protein or amino acid, pH, temperature, and heating duration. Therefore, when processing various foods with isomaltooligosaccharide adalah, it is important to consider these factors.

• Fermentation: isomaltooligosaccharide adalah is a sugar that cannot be utilized by yeast or lactic acid bacteria. When added to bread or fermented dairy products (like yogurt), it will not be consumed by yeast or lactic acid bacteria but will remain in the food, exhibiting its characteristics and promoting the growth of bifidobacteria.

• Water activity: At a concentration of 75% and 25°C, the water activity of isomaltooligosaccharide adalah is 0.75. It is lower than that of sucrose but close to sucrose, making it easy to substitute for part of the sucrose in food formulations.

• Inhibition of starch aging: isomaltooligosaccharide adalah has the ability to prevent starch aging in food products. When applied to pastries and bread, it helps preserve the food without hardening over time. The level of isomaltooligosaccharide adalah added can vary to different degrees to inhibit starch aging.