Abstract
The addition of 20% (w/w) isomaltooligosaccharide (IMO) to sorbitol humectant inhibited crystallization for up to 30 days at −15°C. IMO also decreased glucan formation by Streptococcus mutans KCTC 3065 by 70%, when mixed with sorbitol humectant. Furthermore, IMO increased the moisture content and viscosity of the mixture by up to 5% and 50%, respectively. © Rapid Science Ltd. 1998
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