Multiple formulation roles
Contributes sweetness, solids and functional-carbohydrate positioning, with use level set by the finished-product target.
Food Syrups
Isomaltooligosaccharide Syrup
IMO Syrup
A functional syrup containing isomaltooligosaccharides for beverages, dairy, bakery and nutrition foods.
A liquid functional sugar source for functional beverages, dairy, nutrition foods and bakery projects.
- Form / grade
- Oligosaccharide-content grades · Beverage and dairy applications · Bakery and nutrition-food applications
- Typical applications
- Functional beverages and drink mixes · Fermented dairy and dairy beverages · Bakery, fillings and cereal products
- Quality documents
- IMO Syrup product specification · Batch COA
- Project starting point
- MOQ is confirmed against grade, packaging and delivery region
From product positioning to formulation evaluation
Product overview
IMO Syrup contributes sweetness, solids and functional-carbohydrate positioning in liquid and semi-solid foods. Grade selection covers oligosaccharide content, sugar profile, solids, viscosity and destination-market conditions.
IMO Syrup enters formulations as a liquid, supporting sweetness, body and solids while fitting pumping, mixing and filling operations.
Grades differ in oligosaccharide content and sugar profile. Positioning, ingredient naming and claims require destination-market review, and technical limits are subject to the confirmed product specification.
Convenient liquid dosing
Supports metering, pumping and rapid dispersion across beverage, dairy and semi-solid systems.
Project compliance support
Specifications, batch documents and available certificates can be organized by grade and destination market.
Processing & formulation value
Applications
Functional beverages
Supports sweetness, solids and positioning in liquid and reconstituted drinks.
- Share target oligosaccharide content, serving-level use and sweetness
- Confirm acidity, thermal treatment and filling
- Review ingredient naming and sales-region requirements
Dairy and fermented systems
Applicable to dairy drinks, fermented dairy and plant-based systems after fermentation and storage validation.
- Assess culture, protein, acidity and thermal-process effects
- Track sugar profile and sensory change around fermentation
- Validate viscosity and syneresis over shelf life
Bakery and nutrition foods
Contributes solids, sweetness and binding while supporting functional-product positioning.
- Confirm baking temperature, moisture and target texture
- Assess color, binding and storage changes
- Finished-product claims require customer review under destination-market rules
Initial R&D and sourcing review
Selection & specifications
Use this information for initial selection. Commercial grades, limits and test methods follow the formally confirmed specification.
| Grade variables | Oligosaccharide content, sugar profile, solids and viscosityLimits are subject to the confirmed product specification |
|---|---|
| Formulation target | Serving-level content, sweetness, solids and finished positioning |
| Process focus | Acidity, fermentation, thermal treatment, pumping, baking and storage |
| Regulatory inputs | Sales region, ingredient name, target consumer and intended claims |
| Supply inputs | Expected volume, packaging, dosing route and delivery cadence |
From sample to scaled supply
Packaging, storage & delivery
Share the end use, target parameters, expected volume and delivery region so grade, packaging and supply terms can be confirmed efficiently.
- Grades & specifications
- Oligosaccharide content, sugar profile, solids, viscosity and other limits are subject to the confirmed product specification
- Batch documents
- A batch COA is available; test items follow the confirmed grade
- Packaging
- Packaging is confirmed against dosing, logistics, destination market and order requirements
- MOQ & samples
- MOQ is confirmed against grade, packaging and delivery region
- Storage
- Store sealed and protected from contamination; conditions are subject to the confirmed product specification and pack label
- Shelf life
- Subject to the confirmed product specification and batch label
Systems & certifications
Quality & documents
Document version, product applicability and certification scope are verified by the sales team for each project.
ISO 9001ISO 22000FSSC 22000
IMO Syrup product specification
Lists the confirmed grade's oligosaccharide content, sugar profile, physicochemical, microbiological, packaging and storage requirements.
Available after target content and application are confirmedBatch COA
Reports release-test results for the delivered batch.
Available with the batch or through the procurement workflowFunctional-formulation file
Reviews product information, available certifications and destination-market files for the project.
Reviewed after the sales region and finished positioning are supplied- Oligosaccharide content, sugar profile, solids, viscosity and microbiological limits are subject to the confirmed product specification.
- Fermentation, thermal treatment and extended storage can change system behavior and require finished-formulation validation.
- Functional positioning, ingredient naming and claims require final customer review under destination-market rules.
Before your inquiry
Procurement FAQ
How is an IMO Syrup grade selected?
Share the finished-food category, target serving-level content, sweetness, process and sales region. Oligosaccharide content and sugar profile are subject to the confirmed product specification.
Can it be added directly to fermented dairy?
Trials should account for culture, addition stage, acidity, thermal treatment and storage, with sensory, viscosity and syneresis monitored.
Can SEYZO support finished-product claims?
SEYZO supplies the product specification and available files. The customer completes final label and claim review against the finished formula and destination-market rules.
Related products
Continue comparing products by processing target and end use.
Food Syrups · Maltose Syrup for confectionery
Maltose Syrup
A base syrup providing viscosity, solids and crystallization control for confectionery, bakery and fillings.
Applications: Hard candy, gummies and confectionery, Bakery and pastries, Bean paste, fruit preparations and fillings
Food Syrups · DE-based options
Glucose Syrup
A starch syrup selected by DE, solids and viscosity for confectionery, bakery, beverages and food processing.
Applications: Hard candy, gummies and confectionery, Bakery, fillings and pastries, Beverages, sauces and condiments
Food Syrups · F55 beverage syrup
F55 High Fructose Corn Syrup
A liquid sweetener for continuous beverage and liquid-food production, supporting direct blending and pumping.
Applications: Carbonated and flavored beverages, Tea, coffee and beverage bases, Sauces, dressings and liquid foods
Discuss Isomaltooligosaccharide Syrup
Share the end product, formulation target, expected volume and sales market so our technical and sales teams can confirm the grade, samples and documentation.
sales@seyzo.cn