Study Highlights Benefits of Novel Fiber Isomaltooligosaccharide

Imagine a dietary fiber that seamlessly integrates into various foods while actively improving gut health and regulating blood lipids and glucose levels. In recent years, a novel soluble fiber called isomaltodextrin has emerged as a promising ingredient, offering unique production methods and multiple health advantages for both the food industry and consumers.

Isomaltodextrin isn't artificially created but rather cleverly produced using nature's biological processes. Derived from corn starch through enzymatic catalysis, this fiber results from the action of two key extracellular enzymes—α-glucosyltransferase and α-amylase—produced by the soil bacterium Paenibacillus alginolyticus (formerly known as Bacillus circulans ). These enzymes act as precise biological engineers, breaking down and restructuring starch into α-glucan-rich isomaltodextrin.

The manufacturing process involves standard enzymatic starch hydrolysis steps: liquefaction, saccharification, decolorization, filtration, desalination, deodorization, and concentration. The final product, commercially known as Fibersol®-2, is obtained through spray drying.

Compared to its starch source, isomaltodextrin's most distinctive feature is its highly branched molecular structure. Composed entirely of α-linked glucose units, this multi-branched α-glucan has:

• Weight-average molecular weight: ~5000
• Number-average molecular weight: ~2500
• Degree of polymerization ranging from 1 to 62 (average: 30)
• Dextrose equivalent (DE) of approximately 7

Its complex glycosidic bond arrangement—including 17% non-reducing ends, 3% α-1,3 bonds, 19% α-1,4 bonds, 49% α-1,6 bonds, 7% α-1,3,6 bonds, and 5% α-1,4,6 bonds—makes it resistant to digestive enzymes, qualifying it as dietary fiber. Analytical methods confirm its dietary fiber content exceeds 80% of solids.

Isomaltodextrin has received FDA's Generally Recognized As Safe (GRAS) designation, with comprehensive toxicological assessments showing:

• Mutagenicity: Negative
• Genotoxicity: Negative
• Acute toxicity: Oral LD ₅₀ in rats >2000 mg/kg body weight
• 90-day repeated dose toxicity: No adverse effects at 1000 mg/kg body weight in rats

Human studies indicate a maximum no-effect dose for diarrhea of 0.8 g/kg body weight—higher than many sugar alcohols and oligosaccharides—demonstrating excellent tolerance.

Absence of high-temperature acid catalysis during production gives isomaltodextrin superior characteristics:

• Appearance: White powder forming colorless solutions
• Odor/Taste: Odorless with minimal sweetness (1/20 of sucrose)
• Solubility: Excellent (>70 g/100g water at 20°C), faster dissolution than maltodextrin (DE8)
• Viscosity: Lower than arabic gum and maltodextrin (DE8)
• Stability: Resists decomposition under various pH conditions (2.4-7.0) and temperatures (up to 120°C)

Scientific research supports multiple health advantages:

Animal studies show significant increases in beneficial bacteria (e.g., bifidobacteria) and reduced Firmicutes/Bacteroidetes ratio—a marker associated with obesity reduction.

Clinical trials demonstrate improved bowel movement frequency and volume in constipated adults consuming 10g daily.

Mouse studies indicate reduced diarrhea symptoms after pre-treatment with 2% isomaltodextrin solution.

Enhances secretory IgA production while suppressing IgE generation, suggesting potential anti-allergic effects.

Significantly reduces postprandial hyperlipidemia and hepatic fat accumulation in high-fat diet models.

Human studies confirm attenuated glycemic responses when co-ingested with sugars.

With over 80% dietary fiber content, adding just 3.8g/100g (solid foods) or 1.9g/100mL (beverages) meets "high fiber" labeling requirements. Its neutral sensory profile enables incorporation into diverse products:

• Beverages (including clear teas)
• Dairy products
• Staple foods
• Confectionery

Ongoing clinical research continues to validate health claims for functional food labeling systems like Japan's Foods with Function Claims program.

Developed exclusively by Hayashibara, isomaltodextrin represents a breakthrough in soluble fiber technology. Its excellent processing stability, neutral sensory properties, and scientifically validated health benefits position it as a valuable ingredient for both fiber supplementation and functional food development.