Maltosyl isomalto-oligosaccharides (MIMO), a specific type of isomalto-oligosaccharide (IMO), are gaining traction in the food industry for their functional properties. Naturally occurring amounts of MIMO are quite small and are found in certain fermented foods. However, the vast majority of MIMO available for consumer consumption comes from manufactured forms added to a wide range of processed food products.
Natural Sources of Maltosyl Isomalto-Oligosaccharides
Naturally, maltosyl isomalto-oligosaccharides exist in modest quantities in foods that undergo fermentation or are derived from certain types of sugars. This is different from other types of oligosaccharides found naturally in many fruits and vegetables. The primary natural sources are fermented Asian foods and certain natural sweeteners, where they are a byproduct of the fermentation process.
- Honey: Contains isomaltose, a component of the IMO family, though the total amount of oligosaccharides is generally small.
- Miso and Soy Sauce: These fermented soy products contain small concentrations of naturally occurring isomalto-oligosaccharides.
- Sake: The fermentation process used to create this Japanese rice wine also results in low concentrations of IMO.
- Sourdough Bread: Traditional fermented sourdough bread, particularly those made with ancient wheat varieties, have been noted to contain trace amounts of maltosyl isomalto-oligosaccharides.
Manufactured Sources of Maltosyl Isomalto-Oligosaccharides
Due to the low yields from natural sources, commercially available maltosyl isomalto-oligosaccharides are mass-produced through enzymatic processes using starchy materials like corn, tapioca, and rice. This manufactured form is then incorporated into a variety of products to serve as a low-calorie sweetener, fiber additive, and prebiotic. It is important for consumers to check food labels for ingredients like "maltosyl-isomaltooligosaccharides" or "isomalto-oligosaccharide" to identify its presence.
Processed Food Products
- Protein and Snack Bars: MIMO is a very popular ingredient in nutrition bars, where it is used to provide a sweet taste and high fiber content while keeping the overall carbohydrate and calorie count lower than traditional sugar.
- Sweetened Beverages: A range of beverages, including diet sodas, functional fruit juices, and energy drinks, incorporate IMO syrups as a sugar substitute.
- Baked Goods: Bakery and cereal products utilize MIMO to reduce sugar content without sacrificing texture or sweetness. It can be found in diet cookies, breads, and baking mixes.
- Dairy Products: Frozen dairy desserts, yogurts, and other dairy mixes often include manufactured MIMO for sweetness and texture.
- Condiments and Sauces: Some sauces, gravies, and salad dressings may contain IMO syrup to provide sweetness and mouthfeel.
- Confectionery: Hard and soft candies, as well as some chocolate products, use MIMO as a lower-calorie, sugar-free alternative.
Dietary Supplements
- Prebiotic Supplements: Many dietary supplements specifically market MIMO for its prebiotic properties, which promote the growth of beneficial gut bacteria like Bifidobacterium and Lactobacillus.
- Gummies and Chews: Nutritional gummies, particularly those marketed as high-fiber or low-sugar, often use IMO syrups as a base.
Comparison of Natural vs. Manufactured Maltosyl Isomalto-Oligosaccharides
| Feature | Natural Sources (e.g., fermented foods) | Manufactured Sources (e.g., syrups, powders) |
|---|---|---|
| Concentration | Very low | High, formulated for specific applications |
| Primary Function | A natural byproduct of fermentation | Added as a functional ingredient (sweetener, fiber, prebiotic) |
| Processing | Traditional fermentation | Multi-stage enzymatic hydrolysis of starch |
| Sweetness Level | Minimal contribution to overall flavor | Provides a controlled sweetness, about 60% of sucrose |
| Availability | Requires consumption of specific, often small-batch, products | Widely available in a multitude of mainstream foods and supplements |
Conclusion
While maltosyl isomalto-oligosaccharides are present in trace amounts in a select few traditional fermented foods, the primary sources for modern consumers are manufactured versions added to processed products. The food industry leverages MIMO for its ability to function as a lower-calorie sweetener and prebiotic fiber, incorporating it into everything from protein bars and syrups to beverages and baked goods. For those looking to increase their intake of this prebiotic fiber, supplements and specially formulated foods are the most reliable sources. However, it is always wise to read ingredient labels and be mindful of total intake, as excessive amounts can lead to digestive discomfort.
