Product Description
Isomaltooligosaccharide (IMO) is a mixture of short-chain carbohydrates made of glucose molecules which are linked with each other through a digestion resistant bonding. IMO is a high quality, high-purity Isomaltooligosaccharide, made from enzymatic conversion of starch. It functions as a dietary fiber, prebiotic and low-cal-orie sweetene.
AI Product Description
*The following content is generated by AI and is for reference only.
Isomaltooligosaccharide (IMO) is a functional carbohydrate derived from the enzymatic hydrolysis of starch, primarily corn or potato starch. It consists of a mixture of oligosaccharides where glucose units are linked by α-1,6 glycosidic bonds, with some α-1,4 linkages remaining. The chemical composition typically includes maltotriose, panose, and various other isomaltose derivatives, resulting in a complex molecular structure rather than a single formula; however, its general empirical representation aligns closely with C₁₂H₂₂O₁₁ for disaccharide units within the chain. While specific CAS numbers vary depending on the exact purity and composition of the commercial batch, common identifiers include CAS 9052-76-8 for the broad class of isomaltooligosaccharides.
IMO is highly valued in the food and beverage industry for its unique functional properties. Unlike simple sugars, it possesses low sweetness, approximately 30 to 40 percent that of sucrose, making it an ideal ingredient for reducing caloric content without significantly altering flavor profiles. Its most significant application lies in its prebiotic potential. As a non-digestible carbohydrate, IMO resists digestion in the upper gastrointestinal tract and reaches the colon intact, where it selectively stimulates the growth and activity of beneficial bacteria such as Bifidobacteria and Lactobacilli. This mechanism supports digestive health, improves bowel regularity, and enhances mineral absorption.
Beyond gut health, IMO offers excellent technological benefits in food processing. It exhibits strong moisture retention capabilities, helping to extend shelf life and maintain texture in baked goods, confectionery, and dairy products. Furthermore, it contributes to browning reactions during baking due to its Maillard reaction properties while providing viscosity control in sauces and dressings. The ingredient is generally recognized as safe (GRAS) by regulatory bodies globally and is widely used in dietary supplements, sports nutrition bars, and low-calorie beverages. With growing consumer demand for clean-label ingredients that support metabolic wellness, Isomaltooligosaccharide continues to emerge as a versatile solution for formulating healthier food products that balance taste, texture, and physiological function effectively.