低聚异麦芽糖（Oligo maltose）.doc

低聚异麦芽糖（Oligo maltose） Oligo maltose A product introduction IMO (Isomaltooligosaccharide) is rarely found in free form in nature and is one of functional oligosaccharides Industrially, it is made from starch, which is made by the action of special enzymes, which is called glucosidase, also known as glucose transferase, which is called glucosidase. It can cut the maltose and malt oligosaccharide in the molecular structure of -1 alpha, 6 glycosidic bond, which can be dissociated from a glucose residue transfer to another molecule of glucose or maltose or three malt sugar molecules in alpha -1, position 6), including isomaltose, ISO three malt sugar pan, sugar, malt sugar and more than four of the branched oligosaccharides. There are mainly two kinds of commercial maltose, the main component accounted for more than 50%, known as IMO-500 The Lord becomes accounted for more than 90%, called IMO-900 Isomaltooligosaccharide has branched structure, can resolve this kind of branched enzyme does not contain the human body, which can not be digested and absorbed by human body, into the intestine for beneficial bacteria especially by Bifidobacterium, which is beneficial to human health. Two processing characteristics of products 1 sweetness The sweetness of granulated sugar is 100, and the sweetness of commercial oligosaccharide is generally 40%-50% of sucrose IMO-500 is 52, IMO-900 is 42, Glucose was 70, High fructose syrup is 165, Maltose is 40, Sorbitol is 65. Can be used to replace part of sucrose, improve food taste, reduce sweetness. 2 viscosity Sucrose solution viscosity of Isomaltooligosaccharide syrup with the same concentration of very close, food processing than maltose easy processing, no adverse effects for candy, cakes and other food structure and characteristics. 3 heat stability of acid The maltose is very stable against acid heat, and a low concentration of maltose syrup of 50% is heated at PH3 and 120 DEG C for a long time and will not decompose. It can be used