Introduction: a starch sugar product made from starch or starchy raw materials through enzymatic transformation, refining, concentration and other processes. The main components are α- Oligosaccharides of isomaltose, pentose, Isomaltotriose and isomaltetratose (including tetrasaccharide) combined with 1,6-glycoside bond.
Features: excellent processing stability and moisture retention; Prebiotics.
Application fields: baking, candy, beverage, dairy products, health products and other fields.
Regulatory status: food ingredients