Isomalto-oligosaccharide powder, a soluble fiber and mild sweetener made by converting rice starch into short chains of glucose molecules. Food scientists classify IMO as a prebiotic fiber. That label matters because the human digestive system cannot fully break it down, so it travels to the gut where it feeds beneficial bacteria.
Built for formulations where ingredient performance matters.
Cut the sugar, keep the sweetness: that is the trade IMO powder makes possible.
IMO powder holds moisture in place, so baked goods stay soft long after they leave the oven.
A production team can plan a formula months in advance without worrying about a thin harvest.
Baking, extrusion, pasteurization: IMO powder shows up to all three without losing its structure.
In granola bars, protein bars, and baked snacks, IMO powder acts as sweetener and binder.
Powdered supplements and gummies rely on IMO for bulk and mouthfeel.
IMO dissolves fast in both cold and hot beverages, leaving no cloudiness or separation.
In yogurt and flavored milk, IMO balances sweetness while quietly adding fiber to the products.
Mild sweetness of the powder rounds out sharp flavors without masking the vegetable properties.
IMO powder is made by converting non-GMO rice starch into short chains of glucose molecules through enzyme-catalyzed hydrolysis. It's plant-derived and free from synthetic processing, so it fits cleanly into a clean-label formulation.
Both, in a way. IMO powder offers mild sweetness while also functioning as a soluble prebiotic fiber. That's what makes it useful for sugar reduction: it keeps the sweet taste manufacturers want while adding a fiber benefit most sweeteners simply don't have.
Yes. IMO powder holds up well under baking, extrusion, and pasteurization without losing its structure or performance, so it works across a wide range of processing conditions without needing formulation workarounds.
Rice-derived IMO offers better gut microbiota support, higher conversion efficiency (up to 95%), and a cleaner, lower-contamination source compared to conventional IMOs. It also carries hypoallergenic and non-GMO credentials that many synthetic alternatives can't match.
It's used across bakery, confectionery, dairy, beverages, nutraceuticals, and pharma formulations, including things like protein bars, yogurt, gummies, functional beverages, and chewable tablets, wherever a formulation needs mild sweetness, fiber, and stable performance together.
STARIZO combines sourcing intelligence, advanced processing, technical collaboration, and manufacturing scale to help businesses create products that perform in the real world.
From idea to industrial production—we support every stage of the journey.
Isomalto-oligosaccharide powder, a soluble fiber and mild sweetener made by converting rice starch into short chains of glucose molecules. Food scientists classify IMO as a prebiotic fiber. That label matters because the human digestive system cannot fully break it down, so it travels to the gut where it feeds beneficial bacteria.
Built for formulations where ingredient performance matters.
Cut the sugar, keep the sweetness: that is the trade IMO powder makes possible.
IMO powder holds moisture in place, so baked goods stay soft long after they leave the oven.
A production team can plan a formula months in advance without worrying about a thin harvest.
Baking, extrusion, pasteurization: IMO powder shows up to all three without losing its structure.
In granola bars, protein bars, and baked snacks, IMO powder acts as sweetener and binder.
Powdered supplements and gummies rely on IMO for bulk and mouthfeel.
IMO dissolves fast in both cold and hot beverages, leaving no cloudiness or separation.
In yogurt and flavored milk, IMO balances sweetness while quietly adding fiber to the products.
Mild sweetness of the powder rounds out sharp flavors without masking the vegetable properties.
IMO powder is made by converting non-GMO rice starch into short chains of glucose molecules through enzyme-catalyzed hydrolysis. It's plant-derived and free from synthetic processing, so it fits cleanly into a clean-label formulation.
Both, in a way. IMO powder offers mild sweetness while also functioning as a soluble prebiotic fiber. That's what makes it useful for sugar reduction: it keeps the sweet taste manufacturers want while adding a fiber benefit most sweeteners simply don't have.
Yes. IMO powder holds up well under baking, extrusion, and pasteurization without losing its structure or performance, so it works across a wide range of processing conditions without needing formulation workarounds.
Rice-derived IMO offers better gut microbiota support, higher conversion efficiency (up to 95%), and a cleaner, lower-contamination source compared to conventional IMOs. It also carries hypoallergenic and non-GMO credentials that many synthetic alternatives can't match.
It's used across bakery, confectionery, dairy, beverages, nutraceuticals, and pharma formulations, including things like protein bars, yogurt, gummies, functional beverages, and chewable tablets, wherever a formulation needs mild sweetness, fiber, and stable performance together.
STARIZO combines sourcing intelligence, advanced processing, technical collaboration, and manufacturing scale to help businesses create products that perform in the real world.
From idea to industrial production—we support every stage of the journey.
