Definition:

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SWEETEST®Oligomaltose Health Benefits:

SWEETEST®Oligomaltose is a functional oligosaccharide consisting of 2-10 glucose molecules that are linked together via α-1,4 glycosidic bonds. The absence of α-1,6 glycosidic bonds in its molecular structure distinguishes it from isomaltulose. Its core characteristics include probiotic activity, low sweetness and minimal impact on blood glucose levels. It is widely used in the food and health supplement industries.

■ Source

Sources of SWEETEST®Oligomaltose fall into two categories: 'naturally occurring in trace amounts' and 'industrial-scale production', with the latter constituting the primary market supply. Naturally occurring in small quantities in germinated grains (such as malted barley), honey and fermented foods (such as soy sauce and vinegar), the low concentration of oligosaccharides (typically below 5%) makes them unsuitable as a commercially viable extraction source. Industrial production uses starch-rich grains as the main raw material, including maize starch, rice starch, wheat starch and starch milk.

Particularities of SWEETEST®Oligomaltose:

Product Specifications:

SWEETEST®Oligomaltose is available in the following specification and contents:

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☑ SWEETEST®Oligomaltose syrup 60% (DE 18-28; DE 28-40)

Product quality standards:

● GB15203, Food grade, In-house

▶ Regulating gut microbiome

▶ Regulation of blood glucose

SWEETEST®Oligomaltose Applications:

SWEETEST®Oligomaltose has multiple applications in the food industry. They primarily serve three functions: sweetness modulation, prebiotic fortification and process improvement. The typical addition rate ranges from 0.5% to 10%, adjusted according to product requirements. In baked goods, oligomaltose can enhance texture and extend shelf life, while in dairy products they synergise with probiotics to promote gut health. In beverages, it emphasises a low glycemic index (GI) and reduced sweetness, making it suitable for health-oriented drinks. In confectionery and snacks, it primarily aids sugar control and caries prevention. In convenience foods and frozen meals, it improves texture and enables health upgrades.

In dietary supplements, SWEETEST®Oligomaltose primarily function as prebiotic carriers or functional excipients, tailored to specific populations, such as people suffering from constipation, those managing blood sugar levels, and individuals with sensitive intestines. The typical addition rate ranges from 5% to 30%, depending on the dosage form. In solid beverage supplements, they strike a balance between convenience and palatability. Examples of common products include prebiotic solid beverages, constipation relief powders and specialised nutritional powders for individuals managing blood sugar levels. In capsule and tablet supplements, they function as excipients that synergise with active ingredients. Examples of common formulations include probiotic complex capsules, low GI dietary tablets and gut health tablets. In meal replacements and special medical-purpose formulae, they support nutritional balance and gut protection. Notable products include diabetic meal replacement powders, nutritional preparations for post-operative recovery, and gut health powders for the elderly.

SWEETEST®Oligomaltose has expanded beyond food and supplements into pet food, cosmetics, and pharmaceutical excipients thanks to their mildness, moisturising properties, and safety profile. In pet nutrition, for example, they support gut health and weight management in obese animals. Their low glycaemic index reduces fat accumulation while promoting satiety and preventing overeating. As a pharmaceutical excipient, maltose oligosaccharides mask unpleasant tastes and aid tablet formation. They cover the bitterness or saltiness of medications without affecting the efficacy of the drugs. In enteric-coated tablets, it acts as a binder to increase tablet hardness and protects the drug from gastric acid degradation by ensuring it is released upon reaching the intestines.

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SWEETEST®Oligomaltose acts as a 'specialised food source' for beneficial bacteria, such as Bifidobacterium and Lactobacillus, promoting their growth and inhibiting the growth of harmful bacteria, such as Escherichia coli and Clostridium. This gradually improves the structure of the gut microbiota and maintains microbial balance. When these bacteria metabolise the oligosaccharides, they produce short-chain fatty acids (SCFAs), such as acetate and propionate. These soften stool, increase faecal bulk and stimulate intestinal motility, providing significant relief for individuals with functional constipation. SCFAs also enhance intestinal barrier function, reducing the absorption of harmful bacterial toxins and improving mild diarrhoea. A balanced gut microbiota and SCFAs regulate intestinal immune responses, reducing the release of pro-inflammatory factors. This is beneficial for individuals with intestinal sensitivity or mild inflammation, such as those with irritable bowel syndrome.

SWEETEST®Oligomaltose is not broken down quickly by salivary or pancreatic amylase. When it enters the small intestine, it is slowly absorbed, which prevents postprandial blood glucose spikes and crashes. It is a suitable sucrose substitute for diabetic patients, obese individuals and those in the general population who require blood glucose control. This gradual absorption of sugar reduces the pressure on insulin secretion. Moderate long-term consumption helps to maintain insulin sensitivity and minimise the metabolic burden caused by significant blood sugar fluctuations.

▶ Protecting oral health

Cariogenic bacteria, such as Streptococcus mutans and Lactobacillus, cannot break down SWEETEST®Oligomaltose in the oral cavity to produce acidic substances, such as lactic acid. Consequently, they do not damage the enamel on the tooth surface, thereby reducing the risk of caries. Furthermore, when caries-causing bacteria metabolise oligomaltose, they do not produce viscous polysaccharides, which are the primary component of dental plaque. This reduces the likelihood of plaque adhering to tooth surfaces, making this product particularly suitable for children, adolescents and individuals requiring caries prevention.

■ Production technology characteristics

The current mainstream process involves starch hydrolysis, whereby specific enzymes control the extent to which the starch is degraded, ultimately yielding SWEETEST®Oligomaltose. Starch is used as the raw material and is mixed with water at a specific ratio to form a slurry with a concentration of 30-40%. The pH is then adjusted to 6.0-6.5 with sodium hydroxide, after which the slurry is steam sterilised at 105°C for 5-10 minutes to prevent microbial contamination. α-Amylase is then introduced for a reaction lasting 30-60 minutes, breaking down the starch macromolecules into dextrins (high-polymerisation polysaccharides). This reduces the viscosity of the starch slurry, forming a 'liquefied solution'. Once the reaction has finished, the temperature is raised above 100°C and maintained for 10 minutes to inactivate the α-amylase and terminate liquefaction. The liquefied solution is then cooled to 55-60°C and the pH is adjusted with hydrochloric acid. Saccharifying enzymes (glucose amylase) and deamylase (optional if the raw material contains amylopectin) are then added. The mixture is then left to react for 12-24 hours. During this time, hydrolysis is controlled in order to break down the dextrins into oligosaccharides, which predominantly comprise maltose and maltotriose. The oligosaccharide content must exceed 50% in order to meet industry standards. Proteins, impurities and unhydrolysed starch granules are then removed via plate-and-frame or membrane filtration to yield a clear sugar solution. Add activated carbon (or ion exchange resin) and stir the solution for 30-60 minutes at 60-70°C to decolourise it, eliminating pigments and off-flavours. Remove salts (e.g. sodium and chloride ions) from the syrup using cation and anion exchange resins to enhance product purity. Transfer the purified syrup to a vacuum evaporator and concentrate it under negative pressure at 60-70°C until the solids content reaches 70-80%, yielding 'oligosaccharide malt syrup'. For powdered products, the concentrate is fed into a spray drying tower. After drying, the oligosaccharide is white or pale yellow.

■ Physical and chemical properties

SWEETEST®Oligomaltose readily dissolves in water, exhibiting solubility of over 60% at 20°C and rapid dissolution rates. Its aqueous solution remains clear and transparent, making it suitable for use in liquid foods, such as beverages and oral liquids. The sweetness decreases with increasing polymerisation, averaging at 40%-60% of sucrose sweetness. It has no bitterness or off-flavours and offers a mellow taste profile, making it a suitable partial replacement for sucrose in enhancing food flavour. It exhibits good thermal stability and resists decomposition when heated below 120°C, making it suitable for high-temperature processing applications such as baking bread and cakes, and for the sterilisation of beverages. It remains stable within a pH range of 3.0-7.0, making it ideal for acidic beverages such as drinks containing lactic acid bacteria and fruit juices, with minimal hydrolysis. Due to its hygroscopic properties, it absorbs moisture from the environment, preventing cracking in pastries and confectionery. It also inhibits sucrose crystallisation to avoid sugar bloom in sweets.

☑ SWEETEST®Oligomaltose powder 60% (DE 18-28; DE 28-40)