FAQ

BioNeutra produces VitaFiber® IMO via highly controlled enzyme-catalyzed process transforming starch molecules into functional health molecules of IMO. Our manufacturing process controls the glucose chain lengths (also called a degree of polymerization or dp) and the alpha(1-6) linkages to ensure consistent high quality isomalto-oligosaccharide from various starch sources.

The manufacturing process is based upon an enzymatic conversion of starch molecules. Therefore, VitaFiber® IMO is a food ingredient.

BioNeutra produces VitaFiber® IMO via highly controlled enzyme-catalyzed process transforming starch molecules into IMO. Our manufacturing process controls the glucose chain lengths (also called as degree of polymerization or dp) and the alpha(1-6) linkages to ensure consistent high quality isomalto-oligosaccharide from various starch sources.

Dietary fibers are the indigestible or digestion-resistant portion of plant foods that move food through the digestive system, absorbing water, making defecation easier. Soluble fiber undergoes metabolic processing via fermentation, yielding end-products with broad, significant health effects. VitaFiber™ IMO is a dietary fiber because of its resistance to digestion in upper digestive tract.

Both syrup and powder form of VitaFiber® IMO exhibit a light delicate taste with sweetness compared to sugar (sucrose) ~50-60%.

No, being that it is only 50-60% as sweet as sucrose, it is not. One of the greatest assets of VitaFiber® IMO is its synergy with high intensity sweeteners. VitaFiber® IMO helps mitigate off flavours in addition to its ability to be blended with them.

Given its bulk density being similar to sugar VitaFiber® IMO works as a 1:1 replacement in baked goods with only the need to increase sweetness. This can be done by using high intensity sweeteners or adding in "visual" sweeteners such as more chocolate chips to assist in product differentiation.

According to the FDA-GRAS document, IMO is proposed for use at use-levels of up to 15 grams per (self affirmed 40gm/day). Moreover, the published scientific studies suggested that IMO with 35-40g/day won't produce any gastric distention. IMO is much more tolerated in higher doses in comparison to FOS, GOS and inulin.

Yes, our in-house studies have confirmed that VitaFiber® IMO is stable at the pH range of 2-9 for an extended period of time, which makes it an excellent candidate for addition into beverages. Also, VitaFiber® IMO is stable at baking temperatures (160-180°C). Cooking temperatures in degrees Fahrenheit as well as Centigrade.

VitaFiber® IMO can be used in a variety of consumer food products under the health food category and can be promoted as a safe, new, and trendy health food product. For example, VitaFiber® IMO can be used in variety of packaged goods such as beverages, candies, chocolates, sports energy bars, confectionary products, milk products, various desserts and it can also be used as an ingredient at home.