Introduction: glucose α- Oligosaccharides with a degree of polymerization of 3-7 are obtained by binding 1,4 glycosidic bonds.

Model: de 18-28, de 28-40

Features: maltooligosaccharide is a starch hydrolysate with low sweetness and low osmotic pressure. Its de value is 18-40. It has certain moisturizing, thickening, low browning, easy digestion and absorption. It is widely used in baking, sports food, ice products and candy.

Regulatory status: food raw materials