DESCRIPTION

Isomaltooligosaccharides occur as a white amorphous powder, or a colorless, pale yellow, viscous syrup. They chemically describe a mixture of glucose oligomers with α-1,6-glucose linkages. Commercial Isomaltooligosaccharides are comprised of variable mixtures of isomaltose, isomaltotriose, isomaltotetraose, panose, isomaltopentaose, isomaltohexaose, and isomaltoheptaose. The remaining components are primarily glucose, fructose, and maltooligosaccharides with α-1,4-glucose linkages. Isomaltooligosaccharides are produced by the enzyme-catalyzed transglycosylation of hydrolyzed starch (e.g., corn, tapioca) through multiple manufacturing processes.