Isomalto-oligosaccharide 900 Powder(Tapioca)
With refined tapioca, organic tapioca, corn starch as raw material, through the enzyme, after liquefaction, concentration, drying and a series of processes and gained white powder products, isomaltooligosaccharide900 Powder(Tapioca) can promote bifidobacterium of the body significantly and have the functions of water-soluble sugar dietary fiber, low calorific value, prevent dental caries etc., so it is a kind of functional oligosaccharides used widely.
CAS no:
Isomaltooligosaccharide Powder(Tapioca) Analysis
|
ASSAY |
SPECIFICATION |
|
Test standard |
GB/T20881-2007 |
|
Appearance |
White Powder |
|
IMO content |
≥90% |
|
IG2+P+IG3 content |
≥45% |
|
Solubility |
≥99% |
|
Water |
≤5.0% |
|
PH |
4月6日 |
|
Ash(Sulphate) |
≤0.3(g/100g) |
|
Arsenic(As) |
<0.5(mg/kg) |
|
Lead(Pb) |
<0.5(mg/kg) |
|
Total Aerobic Count(CFU/g) |
≤1500 |
|
Total Coliform(MPN/100g) |
≤30 |
|
Mold and Yeast(CFU/g) |
≤25 |
|
Staphylococcus aureus(CFU/g) |
<30 |
|
Salmonella |
Negative |
IMO 900 Powder(Tapioca) Nutritional Information
|
Carbohydrate:71.05%-95% |
Total Fiber: 71.05% - 90% |
|
Energy:1.9kcal/g-2.4kcal/g |
Maltose:3.16-3.95 |
|
Solubility:100% soluble in water/beverages |
Ph: Stable at pH 2-9 |
|
Glucose:<0.79 |
Sodium:0 |
|
Fats:0 |
Proteins:0 |
|
Flavor: Pleasant mouth-feel, no after-taste |
|
|
Sweetness: About 60% sweetness of Sucrose |
|
Applications of Isomalto-oligosaccharide 900 Powder(Tapioca)
Health products, dairy products, protein bars, energy bar, quest bars, sugar substitutes, snack foods, energy drinks, functional fruit juice, functional sugar, winemaking, bakery, meat products, etc.
Functions of Isomalto-oligosaccharide 900 Powder(Tapioca)
Regulate tapiocapowder can regulate intestinal flora, reduce the amount of Clostridium perfringens.
Relaxing bowel.
Healthy Tooth: Low caries.
Promote mineral absorption.
Help to improve immunity.
The food additives supplied by Saigao, a reliable food additives manufacturer, have exceptionally pure sweetness that is completely free of secondary flavors and aftertastes. It can greatly enhance the flavor and aroma of food, beverage, nutrition, bakery, dairy, confectionery, etc.
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