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
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
