Isomaltooligosaccharide 53 yuan 25kg / plastic barrel content of 99% Origin: Jiangsu use: sweetener, liquid 53 yuan / kg powder 55 yuan / public IMO-900: adult weighing 60 kg, the daily intake 10 grams (one full tablespoon): infants per kilogram of body weight 0.17 g maltose is two glucose molecules in α-1,4 glycosidic bond connecting the disaccharide isomaltose (Isomaltose) is two glucose molecules α-1,6 glycosidic bond connecting disaccharide. Because of different molecular conformations, so called as distinct from maltose and isomaltose. Typically, maltose readily fermented yeast, isomalt not been fermenting yeast, isomalt is non-fermentable oligosaccharides. Suitable to replace part of sucrose, added to a variety of beverages, food products, such as: Beverages: carbonated drinks, soy drinks, fruit drinks, vegetable juice, tea drinks, nutritional drinks, iron, calcium, iodine drinks, alcoholic beverages, coffee, cocoa, powdered drinks. Dairy products: milk, flavored milk, fermented milk, lactic acid drinks, and a variety of milk. Candy cakes: all candy, hard candy, sorghum syrup, sticky candy, chocolate, biscuits, all kinds of West Point, jelly, moon cake, dumpling stuffing and a variety of pie filling. Dessert: pudding, gelatin and other cold food products: all kinds of ice cream, popsicles, ice cream and so on. Bakery: Bread, cakes and so on. In addition, also as processed meat, aquatic products, fruit sauce, honey and other ingredients processed Isomaltooligosaccharide can effectively promote the beneficial bacteria in the human body - Bifidobacterium growth and reproduction, it is also known as the "growth of bifidobacteria promoting factor ", referred to as" bifidus factor. " After years of clinical and practical application shows that there are many health care functions of bifidobacteria, but as bifidobacteria promoting factor of Isomaltooligosaccharide naturally by the people's attention. Isomaltooligosaccharide nature rarely exist in the free state, but as part of amylopectin or polysaccharides, there are small amounts in some fermented foods such as soy sauce, rice wine or enzymatic glucose syrup.