Summary: The draft of the Quality Requirements for Oligosaccharides— Part 4: IMO released in mid-Dec. for public comment.
On 14 Dec., the Industrial Fermentation Sub-technical Committee of the National Food Industry Standardisation Technical Committee released the draft of the Quality Requirements for Oligosaccharides— Part 4: Isomalto-oligosaccharide (IMO), which is intended to replace the national standard for IMO GB/T 20881–2017, to solicit public opinion.
Quality Requirements for Oligosaccharides— Part 4: IMO
Scope of application: This standard applies to the production, inspection and sale of IMO.
Definition: IMO is produced from starch or starchy materials by enzymatic conversion, refining, concentration, etc. (note: the main component is oligosaccharides with α-1,6-glycosidic bonds, such as isomaltose (IG2), panose (P), isomaltotriose (IG3), and tetrose (or greater ranging from IG4 to IG10))
Product classification:
By state, the product is classified into IMO syrup and IMO powder.
By IG2+P+IG3 content, the product is classified into Type I, Type II and Type III.
Table Sensory requirements for IMO
|
Item
|
Specification
|
|
Syrup
|
Powder
|
|
State
|
Viscous transparent liquid; no obvious impurities
|
Powder; no obvious impurities
|
|
Colour
|
White to light yellow
|
White
|
|
Odour
|
Characteristic odour of IMO and free of any foreign odour
|
Characteristic odour of IMO and free of any foreign odour
|
|
Taste
|
Slightly sweet and free of any foreign taste
|
Table Physical and chemical specifications for IMO
|
Parameter
|
Specification
|
|
Type I
|
Type II
|
Type III
|
|
Syrup
|
Powder
|
Syrup
|
Powder
|
Syrup
|
Powder
|
|
IG2+P+IG3
content (dry matter), %
|
≥
|
45
|
35
|
30
|
|
Dry matter
(solids), %
|
≥
|
75
|
/
|
75
|
/
|
75
|
/
|
|
Water content, %
|
≤
|
/
|
5
|
/
|
5
|
/
|
5
|
|
pH
|
4.0–6.0
|
|
Transmittance, %
|
≥
|
95
|
/
|
95
|
/
|
95
|
/
|
|
Ash, %
|
≤
|
0.3
|
Source: Quality Requirements for Oligosaccharides— Part 4: IMO
Source:CCM
More information can be found at CCM Sweeteners China Monthly Report.
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