Isomaltooligosaccharide (IMO)
Sweeteners
Nutritional Enhancers
Thickeners
9004-87-9
$26.68 ~ $40.02
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Isomaltooligosaccharide (IMO)?
Isomaltooligosaccharide (IMO) is a mildly sweet, digestion-resistant carbohydrate mixture, manufactured from starch, that is widely used in foods as a low-calorie prebiotic fiber and bulking agent.
How is Isomaltooligosaccharide (IMO) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Starch Liquefaction | Prepare a slurry of food-grade starch (e.g., corn, tapioca) and water. Add α-amylase enzyme and heat to break down long starch molecules into shorter dextrins. | Control of temperature, pH, and enzyme dosage is critical. The reaction is monitored by testing the Dextrose Equivalent (DE) value to ensure proper starch breakdown. |
| 2 | Saccharification | Cool the liquefied mash and add a second enzyme, such as glucoamylase, to convert the dextrins into a high-glucose syrup. | The process requires strict control over temperature and reaction time to maximize the conversion of dextrins to glucose, the essential substrate for IMO synthesis. |
| 3 | Transglucosylation | Introduce the key enzyme, transglucosidase (α-glucosidase), to the glucose-rich syrup. This enzyme re-links glucose molecules with α-1,6 glycosidic bonds, forming isomaltooligosaccharides. | This is the most critical stage. The final IMO content is determined by precise control of substrate concentration (Brix), enzyme dosage, temperature, and reaction time. |
| 4 | Enzyme Deactivation | Rapidly heat the syrup to a high temperature (e.g., 95-105°C) to permanently denature and inactivate all enzymes, halting the reaction. | The syrup must reach and be held at the target deactivation temperature for a specific duration to guarantee complete cessation of all enzymatic activity. |
| 5 | Decolorization | Pass the crude IMO syrup through columns containing activated carbon to adsorb color compounds and other organic impurities. | Monitor the flow rate and syrup temperature. The color of the outlet syrup is regularly checked against a standard to ensure effectiveness and determine when carbon needs changing. |
| 6 | Ion Exchange | Pump the decolorized syrup through cation and anion exchange resin beds to remove mineral salts and charged impurities, improving clarity and taste. | The electrical conductivity of the syrup is continuously monitored at the outlet. A rise in conductivity indicates the resins are saturated and require regeneration. |
| 7 | Evaporation | Remove excess water from the purified syrup using a multi-effect evaporator under vacuum to increase the solids content. | The primary control is achieving the target final Brix value (e.g., 75-80%). Using a vacuum prevents caramelization and heat damage to the product. |
| 8 | Spray Drying (Optional) | If producing a powder, the concentrated syrup is atomized into a hot air stream, which rapidly evaporates the remaining water. | This step is only for powder IMO. Control of inlet/outlet air temperature and feed pressure is crucial to achieve the target moisture content and particle size. |
| 9 | Final Packaging | The final product (syrup or powder) is filtered one last time and then filled into clean, food-grade containers (e.g., drums, totes, bags). | A metal detector is a critical control point before packaging. Ensure proper sealing, weight verification, and correct labeling with batch number and expiration date. |
Technical Specifications
| CAS Number | 9004-87-9 |
| Solubility | Freely soluble in water |
| Storage Conditions | Keep sealed and dry |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Beverages
bars
cereal
candy
functional foods
Mechanism of action:
| Parameter | Isomaltooligosaccharide (IMO) |
|---|---|
| Functional Category | Prebiotic Fiber; Sweetener; Humectant; Bulking Agent. |
| Key Ingredients | A mixture of α-(1→6) and α-(1→4) linked glucose oligomers, including isomaltose, panose, isomaltotriose, and isomaltotetraose. |
| Mechanism of Action | Resists digestion by upper gastrointestinal enzymes due to α-(1→6) glycosidic bonds. Serves as a fermentable substrate for beneficial gut microbiota (e.g., Bifidobacteria, Lactobacilli), promoting their growth and the production of short-chain fatty acids (SCFAs). Provides mild sweetness (approx. 50-60% of sucrose) and high water-binding capacity. |
| Application Effect in Product | Adds dietary fiber content; reduces sugar content while maintaining mild sweetness and desirable mouthfeel; increases moisture retention, improving texture and extending shelf life in baked goods and bars; provides bulk and viscosity control in syrups and beverages. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Isomaltooligosaccharide (IMO) | Prebiotic Fiber / Functional Sweetener | Mixture of glucose oligomers; mildly sweet (50-60% of sugar); good heat and acid stability. | Excellent binding properties for bars; good texture and mouthfeel; very stable during processing. | Some forms are partially digestible, raising blood sugar more than other fibers; prebiotic effect can be variable. | Protein bars, nutrition bars, baked goods, sugar-reduced syrups and beverages. | For superior binding and texture in bars and baked goods where structure is critical. |
| Fructooligosaccharides (FOS) | Prebiotic Fiber / Sweetener | Short-chain fructose polymers; clean, mild sweetness; often derived from chicory root or cane sugar. | Strong, well-documented prebiotic effects at low doses; enhances mineral absorption. | High potential for causing gas, bloating, and digestive discomfort in sensitive individuals. | Yogurts, dairy products, supplements, infant nutrition, beverages. | For a potent and scientifically-backed prebiotic effect, especially in supplements and dairy. |
| Soluble Corn Fiber (SCF) | Soluble Dietary Fiber | Non-digestible glucose polymer; minimal sweetness; high solubility and process stability. | Extremely high digestive tolerance (very low gas/bloating); excellent stability in heat and acid. | Less potent prebiotic activity compared to FOS or XOS; provides little to no sweetness. | High-fiber beverages, meal replacement shakes, baked goods, products for sensitive stomachs. | When maximum digestive tolerance and processing durability are the highest priorities. |
| Chicory Root Fiber (Inulin) | Prebiotic Fiber / Fat Replacer | Long-chain fructose polymers; forms a gel with water; provides creamy texture; minimal sweetness. | Excellent fat mimetic, improving mouthfeel in low-fat products; strong prebiotic activity. | Can cause significant gas/bloating similar to FOS; can create undesirable gel textures if not used correctly. | Low-fat yogurts, ice cream, spreads, dairy applications, fiber fortification in baked goods. | To add fiber while simultaneously improving texture and replacing fat, especially in creamy foods. |
| Xylooligosaccharides (XOS) | Prebiotic Fiber | Oligomers of xylose from plant sources like corn cobs; not sweet. | Clinically shown to be effective as a prebiotic at very low doses (1-2g), minimizing side effects. | Less common and can be more expensive; provides minimal bulk or functional texture. | Concentrated prebiotic supplements, functional foods where only a small ingredient addition is desired. | For a highly potent prebiotic effect at a very low dosage, minimizing calories and digestive risk. |
| Polydextrose | Soluble Fiber / Bulking Agent | Synthetic polymer of glucose; provides no sweetness but adds bulk and mouthfeel; low calorie. | Excellent bulking agent for sugar reduction; highly stable; high digestive tolerance. | Lacks the strong, specific prebiotic benefits of FOS or XOS; is a synthetic ingredient. | Sugar-free candies, baked goods, frozen desserts, beverages, as a bulking agent. | When the primary goal is to replace the bulk and texture of sugar with a low-calorie, stable fiber. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications