Oligomaltose is rarely found in a free state in nature, but it exists in small amounts as a component of amylopectin or polysaccharides in certain fermented foods, such as soy sauce, yellow rice wine, or enzymatic syrups. Industrially, producing oligomaltose 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 bond in the structure of maltose and maltotriose, and can transfer one sugar residue from a free molecule to another sugar molecule or maltose or maltotriose, forming isomaltose, isomaltotriose, isomaltotetrose, isomaltopentose, and panose, etc. Oligomaltose vibration screen, oligomaltose sifter.
Oligomaltose syrup is heat and acid-resistant. A 50% concentration syrup remains stable without decomposition when heated for long periods at 120°C below pH 3. It can maintain its original characteristics and functions when applied in beverages, canned goods, and high-temperature processed or low pH food items.

Years of practical application have demonstrated that Bifidobacteria possess numerous functions, naturally drawing attention to oligosaccharides as bifidobacteria promoters.

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

Oligomaltose exhibits excellent anti-cavity properties, as it is not easily fermented by cavity-causing bacteria such as Streptococcus mutans, resulting in less acid production and reduced tooth erosion. When combined with sucrose, it also prevents the formation of water-insoluble high-molecular-weight glucans that are produced by Streptococcus mutans, thus inhibiting the cariogenic effects of sucrose. The Panose in oligomaltose is particularly effective in preventing plaque formation.