{"id":8444,"date":"2024-06-20T09:19:18","date_gmt":"2024-06-20T01:19:18","guid":{"rendered":"https:\/\/theo.niranbio.com\/isomaltooligosacarido\/"},"modified":"2024-08-16T15:07:06","modified_gmt":"2024-08-16T07:07:06","slug":"isomaltooligosacarido","status":"publish","type":"product","link":"https:\/\/theo.niranbio.com\/es\/isomaltooligosacarido.html","title":{"rendered":"Isomaltooligosac\u00e1rido"},"content":{"rendered":"

<\/span>\u00bfQu\u00e9 es el Isomaltooligosac\u00e1rido?<\/span><\/h2>\n

En la naturaleza, el isomaltooligosac\u00e1rido rara vez se encuentra en estado libre. Aparece como un polvo blanco sin olor perceptible. Existe en concentraciones m\u00ednimas en algunos alimentos fermentados como la salsa de soja, el vino de arroz o el jarabe de glucosa enzim\u00e1tico. Se utiliza en condimentos, bebidas, cosm\u00e9ticos y medicamentos.<\/p>\n

Hay tres procesos principales de producci\u00f3n de isomaltooligosac\u00e1rido en China: s\u00edntesis qu\u00edmica, m\u00e9todo enzim\u00e1tico y m\u00e9todo \u00e1cido. Entre ellos, el m\u00e9todo enzim\u00e1tico de producci\u00f3n de isomaltooligosac\u00e1rido es el proceso de fabricaci\u00f3n m\u00e1s com\u00fan. Utiliza materias primas como almid\u00f3n de ma\u00edz para el tratamiento de licuefacci\u00f3n. Bajo la acci\u00f3n de la alta temperatura y la \u03b1-amilasa, se degradar\u00e1 en dextrina y oligosac\u00e1ridos, y luego se hidrolizar\u00e1 para producir glucosa e isomaltooligosac\u00e1ridos. La isomaltasa convierte m\u00e1s l\u00edquido de sacarificaci\u00f3n en isomaltooligosac\u00e1ridos. Las impurezas se eliminan mediante filtraci\u00f3n, centrifugaci\u00f3n, concentraci\u00f3n, secado y otros pasos del proceso para obtener un producto s\u00f3lido de isomaltooligosac\u00e1ridos con mayor pureza.<\/p>\n

<\/span>Par\u00e1metros relacionados:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Art\u00edculos<\/strong><\/td>\nEst\u00e1ndar<\/strong><\/td>\n<\/tr>\n
Aspecto<\/td>\nPolvo blanco sin olores extra\u00f1os ni impurezas visibles<\/td>\n<\/tr>\n
Solubilidad<\/td>\n99% M\u00edn<\/td>\n<\/tr>\n
Total de Isomaltosa.
\nPantosa, somaltotriosa (sustancia seca)<\/td>\n		45% M\u00edn<\/td>\n<\/tr>\n
Total de Isomaltooligosac\u00e1rido<\/td>\n90% M\u00edn<\/td>\n<\/tr>\n
Glucosa, %.<\/td>\n\u2264 1.0%<\/td>\n<\/tr>\n
Humedad<\/td>\n\u2264 5.0%<\/td>\n<\/tr>\n
pH<\/td>\n4.0-6.0<\/td>\n<\/tr>\n
Ceniza<\/td>\n\u2264 0.3%<\/td>\n<\/tr>\n
Ars\u00e9nico<\/td>\n\u2264 0,3 ppm<\/td>\n<\/tr>\n
Plomo<\/td>\n\u2264 0,5 ppm<\/td>\n<\/tr>\n
Bacteria total<\/td>\n\u2264 1500 ufc\/g<\/td>\n<\/tr>\n
E. coli<\/td>\n\u2264 30 NMP\/100 g<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>Dosis recomendada:<\/span><\/h2>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
Nombre del alimento<\/strong><\/td>\nUso m\u00e1ximo (g\/kg)<\/strong><\/td>\n<\/tr>\n
Galletas<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Productos de chocolate<\/td>\n15 g\/kg<\/td>\n<\/tr>\n
Caramelos duros<\/td>\n15 g\/kg<\/td>\n<\/tr>\n
Caramelos blandos<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Crema de caf\u00e9<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Helado<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Salsas<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Bebidas (zumo)<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Bebidas (bebidas gaseosas)<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Gelatina<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Fruta en conserva<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Pasteles<\/td>\n10 g\/kg<\/td>\n<\/tr>\n
Levadura de panader\u00eda<\/td>\n10 g\/kg<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

<\/span>El isomaltooligosac\u00e1rido tiene una amplia gama de usos<\/span><\/h2>\n

1. Los isomaltooligosac\u00e1ridos promueven la descomposici\u00f3n, transformaci\u00f3n y absorci\u00f3n de los alimentos en el sistema digestivo y son bacterias beneficiosas en el tracto digestivo humano.<\/p>\n

2. Los isomaltooligosac\u00e1ridos en el tracto digestivo pueden desempe\u00f1ar el papel de la celulosa soluble en agua. Bajo la acci\u00f3n de esta sustancia, la funci\u00f3n perist\u00e1ltica de los tejidos de los \u00f3rganos digestivos, como la funci\u00f3n perist\u00e1ltica del est\u00f3mago y los intestinos, se mejorar\u00e1 hasta cierto punto, evitando as\u00ed que los pacientes experimenten s\u00edntomas adversos como estre\u00f1imiento y distensi\u00f3n abdominal.<\/p>\n

3. Despu\u00e9s de ser ingeridos por el cuerpo humano, los isomaltooligosac\u00e1ridos pueden reducir eficazmente la concentraci\u00f3n de l\u00edpidos en la sangre, al tiempo que reducen el contenido de sustancias como el colesterol en el suero del cuerpo, reduciendo la incidencia de enfermedades metab\u00f3licas peri\u00f3dicas.<\/p>\n

<\/span>Pregunta formulada por un usuario:<\/span><\/h2>\n

Pregunta: \u00bfCu\u00e1les son las ventajas del isomaltooligosac\u00e1rido en comparaci\u00f3n con otros oligosac\u00e1ridos?<\/p>\n

Respuesta: 1. Bajo dulzor y bajas calor\u00edas El isomaltooligosac\u00e1rido tiene un dulzor bajo, aproximadamente 1\/10 a 1\/3 de la sacarosa, por lo que puede proporcionar dulzor sin aumentar significativamente el contenido cal\u00f3rico de los alimentos. Por el contrario, algunos otros oligosac\u00e1ridos como los fructooligosac\u00e1ridos (FOS) pueden ser ligeramente m\u00e1s dulces.<\/p>\n

2. Buena resistencia al calor y estabilidad En el tracto digestivo humano, el isomaltooligosac\u00e1rido funciona como un prebi\u00f3tico, apoyando el desarrollo de bacterias buenas (como las bacterias del \u00e1cido l\u00e1ctico y las bifidobacterias) y preservando la salud intestinal. Esto le permite mantener su funcionalidad y propiedades dulces durante varios procesos de alimentos, como la elaboraci\u00f3n de chocolate o productos horneados.<\/p>\n

3. Efecto prebi\u00f3tico En el tracto digestivo humano, el isomaltooligosac\u00e1rido funciona como un prebi\u00f3tico, apoyando el desarrollo de bacterias buenas (como bacterias del \u00e1cido l\u00e1ctico y bifidobacterias) y preservando la salud intestinal. Este efecto prebi\u00f3tico es m\u00e1s obvio que el de otros oligosac\u00e1ridos, como los fructooligosac\u00e1ridos.<\/p>\n

4. Mejor sabor y procesabilidad El isomaltooligosac\u00e1rido puede mejorar el sabor y la textura de los alimentos, haciendo que el producto sea m\u00e1s suave y rico en sabor, especialmente adecuado para hacer alimentos azucarados como caramelos blandos y helados. En comparaci\u00f3n con otros oligosac\u00e1ridos, tiene una gama m\u00e1s amplia de aplicabilidad en el procesamiento de alimentos.<\/p>\n","protected":false},"excerpt":{"rendered":"

    \n
  • CAS: 499-40-1<\/li>\n
  • F\u00f3rmula qu\u00edmica: C12<\/sub>H22<\/sub>O11<\/sub><\/li>\n
  • Certificaci\u00f3n: KOSHER, ISO, HALAL, FSSC22000, BRC, etc.<\/li>\n
  • Cantidad m\u00ednima de pedido: 1000KG<\/li>\n
  • Caducidad: 2 a\u00f1os<\/li>\n<\/ul>\n","protected":false},"featured_media":5830,"template":"","meta":{"site-sidebar-layout":"default","site-content-layout":"","ast-site-content-layout":"default","site-content-style":"default","site-sidebar-style":"default","ast-global-header-display":"","ast-banner-title-visibility":"","ast-main-header-display":"","ast-hfb-above-header-display":"","ast-hfb-below-header-display":"","ast-hfb-mobile-header-display":"","site-post-title":"","ast-breadcrumbs-content":"","ast-featured-img":"","footer-sml-layout":"","theme-transparent-header-meta":"default","adv-header-id-meta":"","stick-header-meta":"","header-above-stick-meta":"","header-main-stick-meta":"","header-below-stick-meta":"","astra-migrate-meta-layouts":"set","ast-page-background-enabled":"default","ast-page-background-meta":{"desktop":{"background-color":"var(--ast-global-color-4)","background-image":"","background-repeat":"repeat","background-position":"center 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