Isomaltooligosaccharide (IMO), more commonly known as isomalto-oligosaccharide, is a mixture of short-chain carbohydrates which mayhave a digestion-resistant property. IMO is found naturally in somefoods, as well as being manufactured commercially. Althoughisomaltose is found in some foods, such as honey, as a disaccharide, it behaves like all other disaccharides and is easily digested. Becauseof a confusion over nomenclature, such disaccharides havefrequently been described as IMO, however to truly be called an"oligosaccharide" the molecules must have a degree ofpolymerization (DP) of three or more. Historically, the bestdocumented source of IMO was found in sourdough breads whereinproper oligosaccharides are produced. IMO is currently produced bytwo distinctly different methods. One is based on a conversion ofstarch using enzymes. The raw material used for manufacturing IMOis starch, which is enzymatically converted into a mixture ofisomaltooligosaccharides. However, IMOs produced via this methodresult in a very high proportion of isomaltose disaccharides(approximately 50%) and a majority of panose (IMO DP3) as the endproduct. These IMO preparations have been shown to be highlydigestible and generally do not exhibit much if any, digestionresistance. The second method uses bacterial fermentation and bio-conversion of sugar and starch to create an IMO variant maltosyl-isomaltooligosaccharide (MIMO). Typically the end product ranges inmolecular complexity from DP3 (<10%) to DP9 with an averagemolecular weight near DP5. MIMO preparations exhibit very gooddigestion resistance and also intestinal microbiota selectivity.
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