99 results about "Isomaltooligosaccharide" patented technology

Isomaltooligosaccharide (IMO), more commonly known as isomalto-oligosaccharide, is a mixture of short-chain carbohydrates which may have a digestion-resistant property. IMO is found naturally in some foods, as well as being manufactured commercially. Although isomaltose is found in some foods, such as honey, as a disaccharide, it behaves like all other disaccharides and is easily digested. Because of a confusion over nomenclature, such disaccharides have frequently been described as IMO, however to truly be called an "oligosaccharide" the molecules must have a degree of polymerization (DP) of three or more. Historically, the best documented source of IMO was found in sourdough breads wherein proper oligosaccharides are produced. IMO is currently produce by two distinctly different methods. One is based on a conversion of starch using enzymes. The raw material used for manufacturing IMO is starch, which is enzymatically converted into a mixture of isomaltooligosaccharides. However, IMOs produced via this method result in a very high proportion of isomaltose disaccharides (approximately 50%) and a majority of panose (IMO DP3) as the end product. These IMO preparations have been shown to be highly digestible and generally do not exhibit much if any, digestion resistance. 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 in molecular complexity from DP3 (<10%) to DP9 with an average molecular weight near DP5. MIMO preparations exhibit very good digestion resistance and also intestinal microbiota selectivity.