Malt Oligosaccharide Powder
Malt oligosaccharides are fermented more gradually than FOS, so the flatulence threshold is higher at equivalent prebiotic dose.
Key Specifications
| Oligosaccharide content | 80-90 percent |
|---|---|
| Sweetness | 20-30 percent of sucrose |
| Viscosity (30%) | Low |
| Moisture | ≤ 6 percent |
| Mesh | 80 |
Bifidogenic with better tolerance than FOS
Malt oligosaccharides are fermented more gradually than FOS, so the flatulence threshold is higher at equivalent prebiotic dose. That matters when a product needs 5-10 g of fibre per serving.
Low viscosity at high solids
At 30 percent solids the viscosity stays low, allowing high fibre loading in beverages without a syrupy mouthfeel.
Typical Applications
- High-fibre beverages — 3-8 percent adds fibre with minimal viscosity or sweetness change.
- Dairy and yogurt — 2-5 percent supports fibre claims and mild sweetness.
Frequently Asked Questions
How is it different from maltodextrin?
Maltodextrin is largely digestible; malt oligosaccharide resists digestion and acts as fibre.
Is it stable in acid?
Yes, more so than FOS at beverage pH.
Can it replace sugar?
Partly. It provides bulk and mild sweetness, but a high-intensity sweetener is still needed.
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