Technological Adaptability and Global Application Value of Baolingbao Isomalto-oligosaccharides

As a leading enterprise in the domestic functional sugar industry, Baolingbao relies on the core technology of self-developed "enzymatic conversion - refining and purification" to create high-quality isomalto-oligosaccharides products. The product is made of corn starch as raw material and made by a special enzymatic hydrolysis process, with outstanding core advantages: prebiotics are highly active, which can efficiently promote the proliferation of intestinal bifidobacteria and lactic acid bacteria, inhibit the growth of harmful bacteria, and are not decomposed by human digestive enzymes, and the calories are only 60% of sucrose;  It has excellent processing resistance, good stability under high temperature conditions of pH 3.0-8.0 and 120°C, and is suitable for various processing processes such as baking, sterilization, and boiling. It has high taste compatibility, a sweetness of 40%-60% of sucrose, no afterbitterness, and can synergize with various raw materials to enhance the flavor. The products cover two forms: powder and syrup, and have deeply served well-known brands such as Infinitus, Dali Garden, and Lee Kum Kee, and have achieved large-scale applications in health food, baking, condiments and other fields. The following analyzes its technical adaptability and market value through three typical cases.

Scenario 1: Health food upgrade - live bacterial protection and functional enhancement of probiotic capsules

Cooperation case 1: Formula optimization project of a brand of probiotic capsules

Demand pain points: Traditional probiotic capsules face three major pain points: "low survival rate of live bacteria (easily inactivated by temperature and humidity during storage), single function (only relying on probiotics to regulate the intestines), and easy adhesion of capsules".

Baolingbao Solution:

1. Live bacteria protection scheme: Isomalto-oligosaccharides IMO-90P powder products are selected, which have uniform particle size (D50=50μm) and good fluidity and hygroscopicity control. Mix it with probiotics in a 3:1 ratio as the capsule content, isomalto-oligosaccharides can form a "microprotective film" on the surface of the probiotics, reducing the damage of oxygen and moisture to live bacteria. After testing, after 12 months of storage at room temperature, the survival rate of live bacteria increased from 25% to 80%, far exceeding the industry average.

2. Functional synergy design: isomalto-oligosaccharides act as prebiotics and probiotics to form a "dual-effect intestinal protection" system. On the one hand, it promotes the colonization of probiotics in the intestine, and on the other hand, it produces short-chain fatty acids through fermentation, improves the intestinal barrier function, and makes the product have the dual function of "regulating intestinal flora + enhancing intestinal resistance", which meets the GB 14880 health food raw material standard;

3. Optimized production adaptation: Utilizing its good flowability, it avoids clumping and delamination during capsule filling, increasing production efficiency by 20%, while reducing the risk of capsule shell adhesion and extending product shelf life to 24 months.

Market results: After the optimized probiotic capsules were launched, they quickly ranked among the top 5 in the Tmall health food category, focusing on the selling point of "high live bacteria + dual-effect intestinal protection", with a consumer repurchase rate of 42%, an increase of 50% compared with the old model. Third-party testing showed that the number of intestinal bifidobacteria increased by an average of 8 times, and the improvement rate of intestinal discomfort symptoms reached 75%, confirming the key role of Baolingbao-oligosaccharides in upgrading the function of health foods.

Cooperation case 2: A brand's  "Global Formulation Optimization of Probiotic Capsules" project

Demand pain points

Its capsule products face three core challenges: first, they need to adapt to the storage environment of different climate zones around the world (low temperature and dry in Northern Europe, high temperature and high humidity in Southeast Asia), and the survival rate of probiotics in traditional formulas is only 18% under 30°C/75% humidity conditions, which cannot meet the global unified shelf life standard; second, the product needs to pass the US FDA "GRAS (generally considered safe)" certification and the EU EFSA "prebiotic activity evaluation", which requires strict requirements for the purity of isomalto-oligosaccharides (active ingredient ≥98%) and microbial indicators (total number of colonies≤ 10CFU/g); Third, the contents of the capsule are prone to moisture absorption and agglomeration, resulting in low filling efficiency and may cause adhesion of the capsule shell, affecting the consumer experience.

Baolingbao Solution

1. Customized raw material development: For global multi-climate scenarios, we have exclusively developed the isomalto-oligosaccharide "moisture-resistant" powder product IMO-95P. The particle size (D50=45μm) is controlled by a special crystallization process, and the hygroscopicity is reduced by 30%, and good fluidity is maintained at 30°C/75% humidity. After testing, with the product's probiotic capsules, the survival rate of live bacteria increased from 18% to 85% after 12 months of storage at room temperature, and the survival rate still reached 78% in the high temperature and high humidity environment of Southeast Asia, achieving "global unified quality".

2. Compliance and functional synergy: Baolingbao isomalto-oligosaccharides have passed the US FDA GRAS certification (No. GRN No.915) and the EU EFSA prebiotic activity certification, with an active ingredient purity of 99.2%, forming a "dual-effect intestinal protection" system with Culturelle's core strain (Lactobacillus rhamnosus GG) - not only promoting the colonization rate of the strain in the intestine by 60%, but also fermenting to produce short-chain fatty acids (SCFAs) and enhancing the intestinal barrier function. Support products with "double gut protection" feature claims worldwide.

3. Optimized production efficiency: Utilizing IMO-95P's low moisture absorption and high fluidity, it solves the problem of agglomeration during capsule filling, improves filling efficiency by 25%, and avoids capsule shell adhesion, extending the shelf life of the product to 36 months, far exceeding the industry average of 24 months, and reducing storage losses in the global supply chain.

Market results

The optimized probiotic capsules were launched simultaneously in 70 countries around the world, with sales exceeding 12 million bottles in the first year, of which sales in the Southeast Asian market increased by 55% year-on-year, and the repurchase rate in the Nordic market increased by 40%. On Amazon's global website, "stable storage and good gastrointestinal adaptation" accounted for 92% of the praise, and was recommended as the "Best Probiotic Preparation of 2024" by the Journal of the American Academy of Nutrition, making Baolingbao one of the core suppliers of global health food raw materials for its brand.

Scenario 2: Improvement of baked goods - the taste and health of low-sugar biscuits are both improved

Cooperation case 1: R&D project of a brand of "low-sugar and high-fiber biscuits"

Demand pain points: Traditional biscuits are high in sugar and fat, and 30% of sucrose and 20% fat need to be reduced in the health transformation, but it is easy to lead to dry and hard taste, bland flavor, shortened shelf life to 15 days, and ordinary sweeteners are easy to cause oral discomfort.

Baolingbao Solution:

1. Quality Alternative Design: Uses isomalto-oligosaccharides IMO-85S syrup product to replace sucrose at a 50% ratio. Its good water holding capacity reduces water loss by 35% during baking, keeping cookies crispy while avoiding dryness issues. and synergizes with flour protein to enhance the toughness of biscuits and reduce the crushing rate;

2. Health attribute enhancement: 6g of isomalto-oligosaccharides per 100g of biscuits, combined with the formula design of 20% reduction in fat, to achieve the dual health claim of "180kcal reduction per 100g of calories + 6g of prebiotics", which meets the certification requirements of "low sugar" and "high fiber" in the GB 28050 nutrition label standard;

3. Flavor and shelf life optimization: The mild sweetness of isomalto-oligosaccharides and Maillard reaction characteristics are used to enhance the wheat flavor of biscuits and mask the bitterness of whole wheat flour. At the same time, its antibacterial effect can inhibit the growth of mold, extend the shelf life of biscuits from 15 days to 90 days, and reduce terminal loss.

Market feedback: After the launch of this low-sugar biscuit, it quickly became a hit in the baking area of supermarkets, with monthly sales exceeding 3 million boxes, and "crispy, not sweet, healthy and burden-free" has become the core praise point. According to the data, the revenue of the low-sugar baking category increased by 65% year-on-year within half a year of product launch, further consolidating its leading position in the mass baking market.

Cooperation case 2: A brand of "global research and development of low-sugar fiber biscuits" project

Demand pain points

Its low-glycation transformation faces three major problems: first, it needs to reduce sucrose by 40%, and after the traditional formula adjustment, biscuits are prone to "dry and hard taste, poor chewiness", and lose the core characteristics of "crispy and fluffy"; second, the product needs to pass health certifications in different regions of the world ("low GI food" in the United States, "high fiber food" in the European Union), and the prebiotic addition (≥5g per 100g) and calorie control (≤400kcal/100g) are strict; Third, it needs to adapt to the baking process of different production lines around the world (North American tunnel furnace, European rotary furnace), ordinary sweeteners are easy to decompose at high temperatures, affecting the flavor and stability of the product.

Baolingbao Solution

1. Quality subsistence and taste optimization: Baolingbao isomalto-oligosaccharide IMO-88S syrup is selected to replace sucrose at a ratio of 55%. Its water holding capacity reaches 280%, which can reduce water loss by 40% during baking, reducing the hardness of biscuits from 3200g to 2000g, and restoring the "crispy on the outside and soft on the inside" taste; At the same time, it forms an elastic network with flour protein, reduces the crushing rate of biscuits, adapts to the temperature difference of different bakery equipment around the world (160-180°C), and has a high temperature stability of 98%.

2. Global Health Certification Adaptation: 6.5g of isomalto-oligosaccharides per 100g of biscuits, combined with a 20% fat reduction design, realizes the dual health attributes of "380kcal + 6.5g of prebiotics per 100g" - passed the US FDA "low GI food" certification (GI value ≤55) and the EU "high fiber food" standard, supporting products to be labeled with the triple label of "low sugar, high fiber, and prebiotics" globally to meet the health needs of consumers in different regions.

3. Flavor and shelf life guarantee: Use the Maillard reaction characteristics of isomalto-oligosaccharides to enhance the burnt flavor of biscuits, synergize with the cocoa aroma of chocolate chips, and mask the "dull taste" that may appear after sugar reduction. At the same time, its antibacterial effect can inhibit the growth of mold, so that the shelf life of biscuits can be extended to 120 days in different humidity environments around the world, which is 8 times higher than the traditional formula, and reduces the cost of loss in cross-border transportation.

Market feedback

The "low-sugar fiber biscuits" were launched in 50 countries around the world, with sales exceeding 180 million bags in the first quarter, of which the share of low-sugar bakery categories in the North American market increased by 22% and the European market grew by 48%. On social platforms, the topic of "the taste is not inferior to the classic and eats without burden" has been exposed more than 60 million times, becoming the "TOP1 healthy snack" of international supermarkets such as Wal-Mart and Carrefour. This cooperation marks the technical recognition of Baolingbao's isomalto-oligosaccharides in the field of international high-end baking, laying the foundation for the subsequent expansion of the supply chain of global baking giants.

Scenario 3: Condiment innovation - sugar reduction and flavor upgrade of soy sauce

Cooperation case 1: A brand of "sugar reduction light soy sauce" formula upgrade project

Demand pain points: traditional light soy sauce has a high sugar content (about 8g of sugar per 100ml), which does not meet the needs of consumers for "sugar control"; In addition, after reducing sugar, it is easy to have problems such as thin flavor, dull color, and shortened shelf life, and ordinary sweeteners are difficult to adapt to the fermentation and boiling process of soy sauce.

Baolingbao Solution:

1. Sugar reduction and flavor synergy: Isomalto-oligosaccharides IMO-90S syrup product is selected to replace white sugar in soy sauce at a 40% ratio. Its sweetness is mild, which can synergize with the amino acids and organic acids in soy sauce to enhance the umami and mellowness, mask the sour and astringent taste that may appear after sugar reduction, and make the product flavor fuller;

2. Process adaptation guarantee: use the stability of isomalto-oligosaccharides under high temperature boiling (100-110°C) and acidic environment (soy sauce pH 4.5-5.5) to avoid decomposition and discoloration problems during the production process, and ensure that the color of soy sauce is bright red and the quality is stable; At the same time, its good solubility can be evenly dispersed in soy sauce without precipitation and stratification.

3. Health and shelf life optimization: After sugar reduction, the sugar content of soy sauce is reduced to 5g per 100ml, meeting the health claim of "25% sugar reduction"; Moreover, the antibacterial properties of isomalto-oligosaccharides can inhibit the growth of impurities in soy sauce, so that the shelf life of the product can be maintained for 18 months, which is the same as that of traditional soy sauce, without the need for additional preservatives.

Market verification: After the launch of this "sugar-reduced light soy sauce", it quickly occupied the top 3 sales list in the condiment area of offline supermarkets, with monthly sales exceeding 1.5 million bottles. According to consumer surveys, 85% of users believe that "the flavor is not inferior to traditional soy sauce and healthier", which has promoted the market share of the sugar-reduced condiment category to 22%, becoming a benchmark product for sugar-reducing soy sauce in the industry.

Cooperation case 2: A brand's "global upgrade of sugar reduction brewing soy sauce" project

Demand pain points

The research and development of sugar-reduced soy sauce faces three major challenges: first, the sugar content of traditional brewed soy sauce is as high as 10g/100ml, which needs to be reduced by 40% to 6g/100ml, while avoiding thin flavor and loss of umami; second, the product needs to pass the Japanese JAS organic certification and the US FDA "no added preservatives" standard, ordinary sweeteners can easily affect the natural brewing flavor of soy sauce, and may cause compliance risks; third, it needs to adapt to the consumption scenarios of different regions of the world (North American dining, European cooking), and ordinary sugar reduction solutions are difficult to take into account the dual taste needs of "fresh accompaniment" and "mellow cooking".

Baolingbao Solution

1. Sugar reduction and flavor co-design: Baolingbao isomalto-oligosaccharide IMO-92S syrup is used to replace white sugar in soy sauce at a ratio of 45%. Its mild sweetness (sweetness is 55% of sucrose) can synergize with monosodium glutamate and flavored nucleotides in soy sauce to enhance the layering of umami and mask the sour and astringent taste that may appear after sugar reduction. For the North American meal scene, the addition amount is adjusted to 4g/100ml to highlight "fresh and light"; For European cooking scenarios, it has been increased to 6g/100ml to enhance the "mellow sweetness" and achieve "one raw material adapted to multiple scenarios".

2. Compliance and process adaptation: Baolingbao isomalto-oligosaccharides meet Japan's JAS organic certification standards, have no chemical residues, and have a stability of 99% in the soy sauce 105°C boiling process, without decomposition or discoloration, ensuring that the soy sauce has a bright red color; At the same time, its antibacterial properties can inhibit the growth of impurities in soy sauce, so that the shelf life of the product can be maintained for 24 months under the condition of "no added preservatives", which meets the US FDA standards and breaks through the compliance barriers in the North American and European markets.

3. Optimize consumer experience: use the solubility of isomalto-oligosaccharides (99.5%) to ensure that soy sauce does not precipitate and stratify, and adapts to different packaging forms (glass bottles, plastic bottles) around the world; At the same time, its low caries (not decomposed by oral bacteria) avoids the "sticky tooth feeling" of traditional soy sauce, improves oral comfort when eating, and the taste score of North American consumers is 52% higher than that of the old model.

Market validation

The "Reduced Sugar Brewed Soy Sauce" was launched in 40 countries around the world, with sales exceeding 8 million bottles in the first year, of which the share of reduced sugar soy sauce in the Japanese market increased by 30%, and the growth rate in the North American market reached 65%. In the Japanese food selection, the product was awarded the "Best Condiment of the Year" for its "authentic flavor, healthy and additive-free", and the brand has also included Baolingbao isomalto-oligosaccharides in its list of core ingredients for brewed soy sauce around the world, and plans to expand to miso, sauces and other categories.

Core value summary: the whole chain from raw materials to scene empowerment

Relying on the R&D and manufacturing capabilities of the whole industry chain, Baolingbao isomalto-oligosaccharides have become the core choice for functional food upgrades. From the protection of live bacteria in health foods, to the health improvement of baked goods, to the sugar reduction innovation of condiments, Baolingbao isomalto-oligosaccharides have achieved a breakthrough in "globalization of technical standards and customization of application scenarios". In the future, with the further upgrading of global health consumption demand for "natural prebiotics and sugar reduction functions", its international application potential in the fields of infant complementary food (adapting to hypoallergenic needs) and functional drinks (strengthening intestinal health) will continue to be released, promoting the global food industry to accelerate towards "precision health".