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Isomaltose raw Powder CAS 499-40-1
Product Overview:
Isomaltose is a commonly used sweetener and is widely used in food and beverages.
Isomaltose is not digested and absorbed by the human body, and can directly enter the large intestine and be utilized by beneficial bacteria such as bifidobacteria, which effectively promotes the proliferation of beneficial bacteria in the intestinal tract, protects the immune mechanism of the intestinal tract, reduces the incidence of endogenous infections, and possesses the ability to improve and prevent constipation and diarrhea, and promotes the role of mineral elements.
Isomaltose raw Powder CAS 499-40-1 Attributes
CAS:499-40-1
MF:C12H22O11
MW:342.3
EINECS:207-879-1
Specification: 99% min Isomaltose
Sample:Isomaltose Powder
Packaging:1kg/bag, 25kg/drum
Brand: Henrikang
Appearance:White
Storage: Cool Dry Place
Shelf Life: 2 Years
Test Method: HPLC
Isomaltose raw Powder CAS 499-40-1 Details
Isomaltose Usage and Synthesis.
The characteristics and health care functions of oligoisomaltose have a wide range of applications and are quite promising. It can be used to manufacture a variety of health care products, beverages, pharmaceuticals, flavorings, cosmetics, and other low-calorie functional foods.
Uses of Isomaltose.
Oligomeric isomaltitol, as a bifidogenic factor and low heat sweetener, is used in foods such as candies, chocolates, beverages, yogurts, juices, jams, pastries, ice creams, and wines, both to improve the quality and taste of the food and to increase the health benefits of the food.
Isomalto-oligosaccharide belongs to non-digestible oligosaccharides, and its physiological functions can be divided into direct and indirect effects.
The direct effect is that some physiological effects can be produced directly after the consumption of oligo-isomaltose, which is inherent in the nature of oligo-isomaltose itself; the indirect effect is due to the oligo-isomaltose to promote the growth of beneficial bacteria, the physiological effects produced by beneficial bacteria, which is inherent in the nature of beneficial bacteria itself.
Preparation of Isomaltose.
The production methods of functional oligosaccharides are broadly: extraction method, all-enzyme method, acid-base method and chemical synthesis method. The extraction method is generally used in the manufacture of soybean oligosaccharides, the acid-base method is mainly used in the production of lactone sugar, and the chemical synthesis method is still limited to the functional study of oligosaccharides.
And now the industrial production of isomaltooligosaccharides is made of starch raw materials with a high concentration of glucose syrup as a substrate, through the α-amylase, α-glucosidase catalyzed reaction and obtained.
Produt Method of Isomaltose.
