Maltodextrin oligosaccharides - Maltooligosaccharides
Document : Maltooligosaccharides - Brochure
Elicityl offers a wide range of highly purified maltodextrin oligosaccharides from DP2 to DP15 as analytical references and reagents for research. We propose different levels of purity for each, ranging from 90% to 98-99%.
Each batch of production is released after quality control based HPLC for purity determination, Mass Spectrometry and H-NMR (presented on the Certificate of Analysis).
Maltodextrin oligosaccharides or maltooligosaccharides name a group of low-molecular-weight carbohydrates obtained from starch hydrolysis. Maltooligosaccharides are composed of α(1-4) linked D-glucose with different degrees of polymerization (DP) that depend on the conditions of hydrolysis.
Maltooligosaccharides are functional oligosaccharides used in the food, beverage, cosmetic, pharmaceutical and fine chemical industry as ingredients for infant milk and sports beverages, flavour enhancers for various foods, excipient and filler material, viscosity-increasing agents, liquid diets for patients.
The industrial applications of maltooligosaccharides are based on their mild sweetness properties, their low osmolality, their water-holding capacity and viscosity, as well as their ability to prevent crystallization of sucrose and to provide resistance to the retrogradation of starch.
Maltooligosaccharides have beneficial properties that can be used for human health, in particular for athletes and special patients. Resistant to digestion in the stomach, they enter the small intestine where they are used as a major substrate for α-glucosidases released from enterocytes, thus providing a continuous and steady source of glucose and energy. Additionally, maltooligosaccharides have been shown to be involved in the glycemic control response.
Lim J, Pullicin AJ. (2019). Oral carbohydrate sensing: Beyond sweet taste. Physiology & Behavior. doi:10.1016/j.physbeh.2019.01.021
Pan S, Ding N, Ren J, Gu Z, Li C, Hong Y, Li Z. (2017). Maltooligosaccharide-forming amylase: Characteristics, preparation, and application. Biotechnology Advances, 35(5), 619–632. doi:10.1016/j.biotechadv.2017.04.004
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