Oligomaltose 30kg

Product Introduction

Oligomaltose are a class of functional oligosaccharides made from starch as raw materials by specific amylase hydrolysis, which can be divided into linear type (containing only α-1,4 glycosidic bonds) and branched chain (containing α-1,6 glycosidic bonds, also known as isoOligomaltose) according to the way of glycosidic bonding. Its main ingredients include isomaltose, pan sugar, maltotrisaccharide, maltotetrasaccharide, etc., and most of the commercial products are based on the polymerization degree of G3-G6, and the form is white powder and syrup, and the taste is soft and devextrin-free.

This type of oligosaccharides has a unique molecular structure, which makes them both nutritious and functional: they not only retain the basic properties of sugars, but also promote the proliferation of beneficial bacteria in the intestine (such as bifidobacteria) as water-soluble dietary fiber, and are not easily digested and absorbed by the human body, and will not cause violent fluctuations in blood sugar. In nature, it only exists in small quantities in fermented foods such as honey and soy sauce, and is currently mainly produced industrially by enzymatic method, which can achieve the preparation of high-purity products with maltotetrasaccharides accounting for more than 80%.

Application of the product

1. Staple food baking: the upgrade path from basic to functional

1. Bread (toast, European bread, prepared bread).

Core application goal: to balance moisturizing and fermentation stability, taking into account health attributes

Practical plan:

Toast / soft bread: replace 20%-40% sucrose with malto-oligosaccharide syrup (G4-G6 mainly), and the addition amount is controlled at 5%-10% of the weight of the flour. Add it during the dough stirring to expansion stage, and it can be combined with 0.3% anti-aging agents (such as monoglycerides) to further delay starch aging, so that the toast remains soft for 3 days after slicing, and there is no hardness after heating.

European bread (such as baguettes, whole wheat bread): Due to the need to maintain the characteristics of crispy outside and chewy interior, it is recommended to use malto-oligosaccharide powder (≥90% purity) instead of 15%-25% sucrose, with an addition of 3%-6% of flour. Its low sweetness can highlight the wheat aroma of the grain itself, while avoiding excessive moisturizing inside the bread and reducing the risk of skin cracking.

Conditioned bread (such as stuffed bread, Danish bread): When used for fillings, a 1:1 compound of oligosaccharides and sucrose can inhibit the return of the filling and improve the delicacy (such as coconut filling, custard filling); When used in dough, add no more than 8% of the flour to avoid excessive viscosity affecting the crispy layer, while extending the shelf life of the sandwich bread to 10-15 days.

Precautions: When used with yeast, it is necessary to ensure that the addition of Oligomaltose does not exceed 12% of the flour, otherwise the yeast activity may be inhibited due to too high osmotic pressure, which can be compensated by appropriately increasing the amount of yeast (0.1%-0.2% increase).

2. Cakes (sponge cake, chiffon cake, heavy oil cake).

Core application goal: improve the fluffiness and delicacy of the taste, and reduce the sweetness and greasyness

Practical plan:

Sponge Cake / Chiffon Cake: Use malto-oligosaccharide syrup (75% concentration) instead of 30%-50% white sugar, added during the beating stage. Its good solubility can help the egg liquid form a more stable foam, increase the volume of the cake by 10%-15%, have a lighter taste, and are not easy to collapse after refrigeration; At the same time, low sweetness can better match fruits, chocolates and other fillings to avoid flavor conflicts.

Heavy oil cakes (such as pound cakes, muffin cakes): Due to the high oil content, 25%-35% sucrose needs to be replaced with malto-oligosaccharide powder, and the addition amount is 8%-12% of flour. Its anti-crystallization properties prevent frosting from precipitating on the surface of the cake after cooling, and can fully integrate with the butter, making the taste denser and reducing the "choking" feeling. When used in muffins, the shelf life can also be extended to 5-7 days to avoid drying out inside.

Precautions: The substitution ratio of oligosaccharides in chiffon cake should not exceed 50%, otherwise the viscosity of the syrup may affect the stability of the meringue, resulting in rough cake tissue; The batter flow can be adjusted by adding 1%-2% water or milk.

2. Leisure baking: the innovative direction of taking into account flavor and health

1. Biscuits (cookies, soda biscuits, sandwich biscuits).

Core application goals: to optimize crispiness and develop low-sweet, anti-caries products

Practical plan:

Cookies: Based on the previous case 3, adjust the recipe to meet different taste needs. If you need "crispy and loose" cookies, replace 80% sucrose with Oligomaltose powder, increase the amount of butter by 5%-8%, and reduce the baking temperature by 5-10°C to avoid too fast coloring of the surface. If you need "crispy and hard" cookies (such as digestive biscuits), replace 40% sucrose with malto-oligosaccharide syrup, adding 6%-8% of flour, using its viscosity to increase the hardness of the biscuits, and not easily absorb moisture and become soft.

Soda biscuits: Due to the need for low salt and low sweetness, replace 50%-60% sucrose with malto-oligosaccharide powder, and the addition amount is 3%-5% of flour. Its low glycemic attribute can adapt to the sugar control group, and can react with baking soda to form more uniform pores, making the biscuit taste crispier and reducing the phenomenon of "slag dropping"; When used in savory soda crackers, it can also neutralize some of the salt taste and enhance the flavor layering.

Sandwich biscuits: Focus on filling fillings, mixing Oligomaltose with maltose syrup 2:1 instead of 50% sucrose, which can keep the filling soft and avoid hardening after low temperature refrigeration; At the same time, its anti-crystallization properties can prevent the contact surface between the sandwich and the biscuit, improve the eating experience, and is suitable for the development of children's sandwich biscuits (highlighting the selling point of anti-caries).

2. Pastries (egg tart crust, wife cake, butterfly cake).

Core application goal: to ensure the crispy level and extend the shelf life of crispy taste

Practical plan:

Tart crust / puff pastry: Add malto-oligosaccharide powder (4%-6% of flour) to the oily dough instead of 20% sucrose. It can improve the ductility of the oil skin, so that the puff pastry is not easy to break during the opening process, and the layers are more distinct after baking; At the same time, the moisturizing properties prevent the puff pastry from drying out after cooling, allowing the tart crust to remain crispy for 2-3 hours after baking, avoiding the problem of "hard crust and soft filling".

Wife Cake / Butterfly Puff Pastry: Replace part of the fat in 30% lard (or butter) with malto-oligosaccharide syrup in the puff pastry dough, adding 5%-7% of the flour. Its viscosity can enhance the combination between puff pastry and oil crust, and reduce the phenomenon of "crisp leakage" of puff pastry during baking; When used in the winter melon paste filling of wife cakes, it can also inhibit the filling from returning to sand, making the taste more delicate and extending the shelf life to 15-20 days.

3. Baking accessories: a breakthrough from "supporting role" to "quality key"

1. Fillings (bean paste filling, lotus paste filling, fruit filling).

Core application objectives: prevent sand return, improve fineness, and extend shelf life

Practical plan:

Traditional Chinese fillings (bean paste, lotus paste): refer to the previous case 2 to adjust the substitution ratio for different ingredients. Because the bean paste filling contains more starch, the proportion of Oligomaltose instead of sucrose can be increased to 35%-40%, and the addition amount is 10%-12% of the total weight of the filling. Due to the high fat content of lotus paste filling, the substitution ratio is controlled at about 30% to avoid "oily" filling caused by too much syrup.

Fruit fillings (such as apple filling, blueberry filling): Replace 40%-50% white sugar with malto-oligosaccharide syrup, adding 8%-10% of the weight of the fruit. Its low sweetness can retain the natural sourness of the fruit, and can work synergistically with pectin to improve the viscosity of the filling and avoid "flowing filling" during baking. At the same time, prebiotic properties can upgrade fruit fillings from "ordinary excipients" to "functional ingredients", suitable for healthy bakery products.

2. Coating and decoration (chocolate coating, icing, piping sauce).

Core application goal: improve stability and avoid melting or agglomeration

Practical plan:

Chocolate coating: Malto-oligosaccharide syrup (75% concentration) is added to melted chocolate at an amount of 5%-8% of the chocolate weight. It can reduce the melting point of chocolate (from 32-35°C to 28-30°C), so that the coating is not easy to melt at room temperature, and the taste is smoother, reducing the "sweetness" feeling; When used for coating biscuits and cake embryos, it can also enhance adhesion and avoid falling off.

Frosting / Piping sauce: Replace 25%-35% powdered sugar with Oligomaltose with an additional amount of 10%-15% of the total weight of the frosting. Its anti-crystallization properties prevent the icing from clumping after cold refrigeration, keeping the piping pattern clear; When used in creamy piping sauces, it also improves the stability of the sauce, avoids collapse after whipping, and extends the holding time of the piping shape (from 2-3 hours to 4-6 hours).

4. Special bakery category: customized solutions to meet the needs of segments

1. Sugar-free bakery products (for diabetics, sugar control people).

Core application goals: zero sucrose, low glycemic rise, and ensure that the taste is not discounted

Practical plan: Use Oligomaltose (purity ≥95%) to completely replace sucrose, and combine with erythritol (sweetness close to sucrose, zero calories) (ratio 1:1) to solve the problem of insufficient sweetness of Oligomaltose. For example, in sugar-free bread, the addition of Oligomaltose is 10%-12% of flour, and the amount of erythritol is 5%-7%, which can make the sweetness of the bread close to that of ordinary products, the GI value is controlled below 50, and the taste is soft; In sugar-free cakes, the two are compounded to replace 100% sucrose, which can avoid the dry taste of the cake due to the lack of sucrose, and at the same time meet the national standard requirements of "sugar-free food" (sugar content ≤0.5g per 100g of product).

2. Children's bakery (for children 3-12 years old).

Core application goals: anti-caries, easy to digest, and the taste is suitable for children's preferences

Practical plan: Use Oligomaltose as the main sweetener, replace 70%-90% sucrose, and adjust the amount according to the category (5%-8% for bread, 6%-10% for biscuits, 8%-12% for small cakes). For example, in children's cartoon biscuits, 80% sucrose is replaced with malto-oligosaccharide powder, combined with 1%-2% calcium powder or probiotics, highlighting the selling point of "preventing tooth decay and nourishing nutrition"; In children's cupcakes, 70% sucrose is replaced with malto-oligosaccharide syrup, paired with natural ingredients such as banana puree and pumpkin puree to reduce sweetness and greasyness, while improving digestibility and avoiding bloating after eating in children.

Packaging & Shipping

We usually use bulk cargo, tank trucks, container transportation. We will arrange the most cost-effective shipping method according to the quantity of products. All products will be re-inspected before shipping. We guarantee that all products are strictly inspected and in good condition before shipment, and we strive for 100% customer satisfaction in every sale completed. The packaging is standard export packing, or customized packaging according to your requirements, professional cargo transportation agent.

Sales Service

Pre-sales service: Provide application solution support for customers before purchasing to help customers understand products and applications.

Product consultation: Answer customers' questions about product functions, features, prices, usage and other questions in detail.

Demand analysis: Recommend suitable product solutions based on the customer's industry, scenarios, pain points, etc.

Information provision: such as product manuals, case studies, quotations, etc., to assist customers in decision-making.

In-sale service: Provide convenience and support to customers during the transaction process to ensure smooth transactions.

Order processing: Quickly and accurately enter order information to confirm product specifications, quantities, delivery dates, etc.

Payment guidance: Assist customers in completing the payment process and answer questions about payment methods and invoicing.

Progress communication: Timely feedback to customers on order processing progress, logistics information, etc., so that customers can rest assured.

After-Sales Service: Ongoing support provided to customers after the transaction is completed, enhancing customer satisfaction and loyalty.

Return and exchange processing: Handle the return and exchange procedures for customers in accordance with regulations to reduce customer worries.

Customer return visits: understand customer usage, collect feedback, and provide basis for product improvement and service optimization.

Company Introduction

Founded in 1997, Bowlingbao Biotechnology Co., Ltd. has always focused on modern bioengineering technologies such as enzyme engineering and fermentation engineering, engaged in the research and development, manufacturing and program services of functional sugars, and is a national key high-tech enterprise led by bioengineering, a national key leading enterprise in agricultural industrialization, a national manufacturing single champion enterprise, a national high-tech zone, and a national high-tech biological industry base core and backbone enterprise. In 2009, the company was listed on the Shenzhen Stock Exchange, becoming the first A-share listed company in China with the stock code: 002286.

The pioneer and leader of China's functional sugar industry, adheres to the restoration of traditional medical and nursing wisdom with modern biotechnology, serves the big health industry, and has the ability to manufacture and serve all categories of functional sugar. A leading global provider of functional health solutions.

Product Catalog

Starch sugar: solid corn syrup, waxy corn starch, maltodextrin, malto-oligosaccharides, fructose syrup, maltose

Dietary fiber: polydextrose, resistant dextrin, water-soluble corn fiber

Prebiotics: isomalto-oligosaccharides, fructooligosaccharides, galacto-oligosaccharides, breast milk oligosaccharides, isomerized lactose

Sugar alcohols and new sugar sources: allulose, erythritol, crystalline fructose, compound sweeteners, trehalose

Modified starch: special for yogurt, special for sauce, special for baking fillings, special special for baked products, special special for flour products, special special for meat products

Functional lipids: DHA algae powder, DHA algae oil, DHA algae oil crude oil