Oligomers of isomaltose are rarely found in a free state in nature, but they are present in small amounts as part of amylopectin or polysaccharides in certain fermented foods such as soy sauce, rice wine, or enzymatic syrups. Industrially, producing oligomers of isomaltose from starch requires an enzyme known as α-glycosidase, also called glycosyltransferase, abbreviated as α-glycosidase. This enzyme can break the α-1,6 glycosidic bonds in the molecular structure of maltose and maltodextrins, and it can transfer a free sugar residue to the α-1,6 position on another sugar molecule or maltose or maltotriose, forming isomaltose, isomaltotriose, isomaltotetrose, isomaltopentose, and panose, among others. Oligomers of isomaltose vibration sieve, oligomers of isomaltose powder mill.
Oligomaltose has excellent anti-cavity properties, as it is not easily fermented by the cavity-causing bacterium Streptococcus mutans, resulting in less acid production and reduced tooth erosion. When used in conjunction with sucrose, it also prevents the formation of water-insoluble high-molecular-weight dextran by the action of Streptococcus mutans on sucrose, thereby inhibiting the cariogenic effect of sucrose. Panose in oligomaltose is particularly effective in preventing plaque formation.

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

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, being primarily composed of isomaltose, panose, isomaltotriose, isomaltotetrose, etc., bonded by α-1,6 glycosidic linkages, constitutes over 50% of the total sugars. Moreover, to control the sugar content as much as possible, it is essential to rigorously control the process conditions of continuous jet liquefaction. This ensures complete dextrinization while also managing the degree of starch hydrolysis (lower DE value).