Oligomaltose is rarely found in a free state in nature, but it exists in small amounts as a component of amylose or polysaccharides in certain fermented foods, such as soy sauce, rice wine, or enzymatic syrups. Industrially producing oligomaltose from starch requires an enzyme known as alpha-glycosidase, also known as glycosyltransferase, abbreviated as alpha-glycosidase. This enzyme can cleave the alpha-1,6-glycosidic bonds in the maltose and maltotriose molecular structures, and it can transfer a free sugar residue to the alpha-1,6 position on another sugar molecule or to maltose or maltotriose, forming isomaltose, isomaltotriose, isomaltotetrose, isomaltotetrapentose, and panose, among others. Oligomaltose vibration sieve, oligomaltose screening machine.
Starch - spray liquefaction - β-amylase - α-glycosidase conversion - decolorization - ion exchange - vacuum concentration or spray drying - finished product.

Oligomaltose has a no-observed-adverse-effect level above 2g/kg body weight. For oligomaltose powder, the acute toxicity LD50 in rats by oral administration is above 4g/kg body weight, making it extremely safe when compared to low-toxic sucrose (LD50 of 29.8/kg body weight) and maltose (LD50 of 26.7/kg body weight).

Oligomaltose moisture activity: 0.75 at a concentration of 75% and a temperature of 25°C. Similar to sucrose, it is quite convenient for substituting a portion of sucrose in food formulations.

Oligomaltose is a type of sugar that cannot be utilized by yeast or lactic acid bacteria. When added to bread or fermented milk (yogurt), it is not consumed by the microorganisms and remains in the food to exert its properties, promoting the growth of bifidobacteria. Particularly, it does not interfere with the normal fermentation of lactic acid bacteria in fermented milk.