Applications of Malto-oligosaccharides (MOS) in Condiments and Seasonings
Low sweetness at approximately twenty percent sucrose
High moisture retention and excellent water solubility
Thermal stability suitable for high-temperature processing
Low viscosity enabling versatile formulation flexibility
Applications of Malto-oligosaccharides (MOS) in Condiments and Seasonings
What is Malto-oligosaccharides (MOS)?
Low Sweetness Functional Carbohydrate
Malto-oligosaccharides (MOS) are functional oligosaccharides composed of three to seven glucose units linked by alpha-1,4-glycosidic bonds. They are primarily produced through enzymatic hydrolysis of starch, appearing as a colorless transparent syrup or white powder with a sweetness level approximately 20% that of sucrose.
As a naturally derived functional ingredient, malto-oligosaccharides are widely utilized in the food industry, offering multiple advantages including low sweetness, high moisture retention, and excellent processing stability.
Health Benefits
Low Caloric Value
MOS has a relatively low caloric value, and replacing a portion of sucrose in food formulations can effectively reduce the total caloric content of products, suitable for weight management and fat-loss populations.
Enhanced Calcium Absorption
MOS can promote the absorption and utilization of calcium, helping to improve calcium bioavailability and contributing positively to bone health.
Lipid Regulation
Research indicates that MOS may help reduce serum cholesterol and triglyceride levels, improving lipid metabolism and offering potential benefits for cardiovascular health.
Application Advantages
Low Sweetness Without Overpowering Flavors
With a sweetness level of only 20% of sucrose, MOS does not dominate the flavor profile in condiments, making it ideal for sauces and seasonings that require a gentle sweet balance, creating a more layered overall flavor.
High Moisture Retention for Texture Improvement
MOS exhibits excellent moisture-retaining properties, effectively maintaining water content in sauces, paste-type condiments, and liquid seasonings, improving product texture and mouthfeel while extending shelf stability.
Thermal Stability for High-Temperature Processing
MOS remains stable during high-temperature stir-frying, steaming, and sterilization processes in cooking condiments, without decomposing or generating off-flavors from heat treatment, making it suitable for curry sauces, hot pot bases, and other products requiring high-temperature processing.
Low Viscosity for Flexible Formulation
MOS has relatively low viscosity, and its addition does not significantly increase product viscosity, enabling flexible formulation across various liquid and semi-solid condiments without affecting filling and packaging efficiency.
Real-World Applications
Product Information
Brand: Nissin | Company: Nissin Chilled Foods
Japanese curry sauce for egg udon noodles with convenient single-serve pouch packaging.
Key Ingredients
Malto-oligosaccharides Value
Malto-oligosaccharides rank as the second ingredient in this product, immediately after dairy products, making it a core functional component of the formulation. In Japanese curry udon sauce, MOS serves multiple critical roles. First, its low sweetness characteristic at 20% of sucrose provides a gentle sweet undertone for the curry sauce, without overpowering the complex flavors of curry spices and the natural acidity of tomatoes, resulting in a more distinct layered flavor profile. Second, the high moisture retention of MOS ensures the sauce maintains ideal texture within the flexible pouch packaging, preventing moisture separation and quality degradation. Additionally, the low viscosity of MOS allows this curry sauce to evenly coat udon noodles during mixing without creating an unpleasantly thick mouthfeel. The low caloric properties of MOS also complement the product's health positioning, reducing overall caloric intake while maintaining flavor. Each 44g serving contains 111kcal of energy, reflecting MOS's contribution to caloric control.
Product Innovation Highlights
Restaurant-Chef Supervised Craftsmanship: Supervised by Satomi Togawa of curry udon restaurant Sugamo Konaya, condensing professional restaurant-grade flavor into convenient pouch packaging, bringing acclaimed restaurant quality to home dining.
One Egg, One Mix Simplified Cooking: Designed to be enjoyed by simply mixing with udon noodles and a single egg, suitable for both hot and cold noodles, providing an ultra-convenient single-serve meal solution.
Soy Protein Nutritional Enhancement: Incorporating soy protein mince into the rich curry sauce flavor, adding plant-based protein nutrition to enhance satiety and nutritional density.
Rich Spice Aroma with Tomato Umami: Fusing the deep aroma of curry spices with the savory acidity of tomatoes, combined with vegetable umami, to create a multi-layered Japanese curry sauce experience.
Product Information
Brand: Assi Brand | Company: Rhee Bros.
Classic Korean bibimbap hot pepper paste in bottle format.
Key Ingredients
Malto-oligosaccharides Value
Malto-oligosaccharides appear in the remaining ingredients section of this product, working alongside oligosaccharides, glucose syrup, and sugar to form a composite sweetness modulation system. In Korean bibimbap hot pepper paste (a Gochujang-type product), sweetness is a critical element for balancing the spiciness of chili powder. MOS, with its low sweetness level at 20% of sucrose, plays the role of a "gentle modulator" within the composite sweetening system — it does not provide the direct intense sweetness of sugar, but rather adds a subtle sweet undertone to the overall flavor, making the balance between chili heat and sweetness more refined and natural. Additionally, the high moisture retention of MOS is particularly important for maintaining the texture of bottled chili paste, ensuring the sauce does not dry or harden through repeated use after opening. The thermal stability of MOS also ensures this bibimbap paste maintains consistent flavor when mixed with hot rice. As a Korean-style condiment targeting the US market, the inclusion of MOS preserves the traditional flavor characteristics of Korean chili paste while adding the health attributes of functional carbohydrates.
Product Innovation Highlights
Korean Flavor Export to America: Created by Korean-American food company Rhee Bros., bringing classic Korean bibimbap hot pepper paste to the US market, providing American consumers with an authentic Korean bibimbap experience and supporting the popularization of Korean cuisine in the mainstream US market.
Composite Sweetness System Design: Utilizing a composite sweetening combination of malto-oligosaccharides, oligosaccharides, glucose syrup, and sugar, maintaining the signature sweet-spicy balance of Korean chili paste while softening the overall sweetness perception through the low-sweetness characteristic of MOS for a more nuanced flavor profile.
Versatile Table Application: Designed as a dedicated bibimbap hot pepper paste, but equally suitable for various Korean cooking scenarios — serving as a seasoning base for tteokbokki, mixed vegetables, and hot pot dishes, offering multi-purpose utility for home kitchens.
Traditional Recipe Modernization: Building upon the traditional Korean chili paste foundation of chili powder, rice flour, and soybean flour, incorporating functional carbohydrates such as malto-oligosaccharides to achieve a gradual health-oriented upgrade of a traditional recipe.
Company Introduction
Leading Global Manufacturer of Functional Sweeteners Since 1997
Baolingbao Biotechnology Co., Ltd. is a leading global manufacturer specializing in the R&D, manufacturing, and solution services of functional carbohydrates. Founded in 1997, we are focused on enzyme engineering and fermentation engineering, serving customers across more than 100 countries and regions worldwide.
In 2009, we became the first functional sugar company listed on the Shenzhen Stock Exchange (Stock Code: 002286) in China's A-share market. Today, we have established deep strategic partnerships with major global customers including Coca-Cola, Danone, Yili Group, and Perfect (China).The company operates on a site spanning 300 acres, with an annual production capacity of 600,000 tons and a workforce of 1,300 employees.
Advanced R&D Capabilities
Possessing 9 R&D platforms including national enterprise technology center, national-local joint engineering lab, and postdoctoral research workstation. Expert team composed of academicians, Taishan Scholars, and overseas experts.
Global Market Presence
Products exported to over 100 countries and regions worldwide. Strategic partnerships with majority of core customers across food, beverage, pharmaceutical, and dietary supplement industries.
World-Class Manufacturing
Baolingbao's production infrastructure is characterized by a high degree of automation, intelligence, and digitalization. The company has made substantial investments in key facilities, including drying towers, pharmaceutical-grade sugar production lines, digital erythritol plants, and intelligent stereo warehouses. Featuring internationally sourced technologies and advanced control systems, these initiatives have enhanced production efficiency, reduced energy consumption, and enabled full traceability across the supply chain.In support of sustainable operations, Baolingbao manages 40,000 mu (approximately 2,667 hectares) of regenerative agricultural planting bases and generates 10 million kWh of photovoltaic power annually.
Comprehensive Quality Assurance
First batch to pass FDA on-site audit. Certified with GMP, GRAS, HALAL, Kosher, Organic (US & EU standards), ISO9001/22000/14000/45001. End-to-end food safety from farm to table.
Innovation & Industry Leadership
Over 260 patent applications submitted with 97 patents granted and more than 70 core technologies developed. Actively participated in formulation of 1 international standard and over 30 national standards.
Contact Us
baolingbao@blb-cn.com
