The raw material used for the production of IMO is starch, which is enzymatically converted into a mixture of isomaltooligosaccharide. Starch is first broken down to maltose, mono- and diglycerides (exactly the same process occurs, for example, in our gastrointestinal tract), and then converted into glucose oligomers with a reduced rate of assimilation.
IMO consist mainly of oligomers of isomaltose, panose, isomaltotriose and isomaltotetrazose bound by indigestible glucoside bonds a1→6. IMO do not occur naturally in food raw materials.
It is widely used as a low-calorie sweetener and sweetener. IMO also serves as a prebiotic and dietary fiber, as it is very well absorbed. There are many scientific studies that show that human consumption of IMO is safe. Many Asian countries such as Japan, China and Korea have long approved IMO as a functional ingredient in various food products to maintain and improve health, and recently the United States, Canada and EU countries have joined them. The use of IMO is more common in Japan than any other oligosaccharide.
According to the generally recognized classification and Technical Regulations of the Customs Union “On food safety in terms of its labeling” (TR CU 022/2011), the caloric content of such dietary fibers is classified as 2 kcal/g. This is 2 times lower than that of conventional carbohydrates.
Isomaltooligosaccharide is widely used as a low-calorie sweetener and sweetener:
Nutritional and energy value in 100 g:
|Energy value||201 kCal|