IMO Syrup

Isomalto-oligosaccharide (IMO) syrup is a light-yellow transparent syrup produced via enzyme-catalysed hydrolysis of non-GMO Rice starch. High digestive tolerance, stability under acidic and high-temperature conditions, 30–65% the sweetness of sugar, low glycemic impact, supports satiety, and helps prevent dental caries.

High levels of purity

Free from adulterants, fermented smell, dirt, and extraneous matter.

Viscosity and Sweetness

The syrup's viscosity and sweetness vary based on the degree of hydrolysis, measured as Dextrose Equivalent (DE)

Moisture Retention

Enhances the consistency of sauces, soups, and other liquid products.

Crystallization Prevention

Slows down the crystallization process, making it ideal for use in candies, jams, and jellies.

Neutral Flavour

Does not alter the taste of the final product.

Consistency

Provides consistent quality and performance in various formulations.

Humectant Properties

Keeps food moist and maintains freshness.

Versatility

Suitable for a wide range of food, pharmaceutical, and industrial applications.

Features