Applications of Malto-oligosaccharides in Snacks Industry
Low Sweetness
High Moisture Retention
Fermentation Stability
Enhanced Calcium Absorption
Applications of Malto-oligosaccharides in Snacks Industry
What are Malto-oligosaccharides?
Functional Oligosaccharides, Enhanced Performance
Malto-oligosaccharides are functional oligosaccharides composed of 3-7 glucose molecules connected by α-1,4 glycosidic bonds. They are mainly produced through enzymatic hydrolysis of starch and appear as a colorless transparent syrup or white powder, with a sweetness of about 20% that of sucrose. As a naturally derived functional ingredient, maltooligosaccharides are widely used in the food industry, especially demonstrating unique value in the baking sector.
Health Benefits
Low Calorie
Provides about 2.8 kcal/g of energy, lower than sucrose, helping with weight management.
Promotes Calcium Absorption
Enhances the absorption of minerals like calcium and magnesium in the intestines, supporting bone health.
Regulates Blood Lipids
Helps reduce serum cholesterol and triglyceride levels.
Application Advantages
Anti-staling
Delays hardening of bread and cakes, extending shelf life by over 30% while maintaining soft texture and freshness.
Texture Improvement
Increases product softness and elasticity, enhancing overall mouthfeel and consumer satisfaction with baked goods.
Sugar Reduction Formulation
Can replace 30-50% of sucrose without compromising product texture and taste, enabling healthier formulations.
Clean Label
Natural origin meets consumer demand for healthy ingredients and transparent labeling in modern food products.
Real-World Applications
Product Information
Brand: Hsu Fu Chi Song Ruan | Company: Xuji Food
Relaunched traditional Manchu Sachima with fresh eggs from farms. Soft and fluffy texture with delicious egg yolk flavor. 18 individually wrapped units with traceable egg source ensuring safety.
Key Ingredients
Malto-oligosaccharides Value
Moisture Retention and Softness: Significantly extends shelf life of Sachima, maintaining soft texture, solving the problem of traditional Sachima becoming hard.
Flavor Enhancement: Synergizes with egg yolk aroma, enhancing overall flavor layers.
Sugar Reduction: Replaces part of sucrose and glucose syrup, reducing sweetness while allowing consumers to better appreciate egg and wheat flavors.
Product Information
Brand: It's My Fun | Company: You Yi Food
Mini egg cakes with minimum 32% egg content and New Zealand imported milk powder. 0 added sucrose and 0 trans fatty acids. 30 individually wrapped units for convenience.
Key Ingredients
Malto-oligosaccharides Value
Natural Sweetener: Replaces sucrose to achieve "0 added sucrose" claim while maintaining pleasant sweetness.
Moisture Retention: Helps small cakes maintain moist texture during extended storage.
Product Information
Brand: MasterKong 3+2 | Company: Dingyuan Foods
Uses Xinjiang red tomatoes with 3 layers of soda biscuits and 2 layers of sandwich filling. Rich, mellow tomato flavor with sweet and sour taste. Multi-layer structure for multiple crispiness.
Key Ingredients
Malto-oligosaccharides Value
Moisture Regulation: Adjusts moisture content in savory biscuits, maintaining crisp texture.
Flavor Balance: Forms balance with sweet and sour flavors of tomato sauce, enhancing overall flavor complexity.
Texture Improvement: Adds toughness to biscuits, preventing excessive brittleness and breakage.
Product Information
Brand: Nutra Food | Company: Nutra Food
Sugar-free, fructose-free, cholesterol-free, trans fat-free cookies with stevia. Suitable for people requiring sucrose-free diets. Recyclable carton packaging with comprehensive health claims.
Key Ingredients
Malto-oligosaccharides Value
Functional Sweetener: Works synergistically with maltitol and sorbitol to build complete sugar-free sweetening system.
Texture Improvement: Adds toughness to biscuits, preventing excessive brittleness and breakage.
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
