IMOBoom

Improved Mouthfeel, Authentic Flavour & Aroma
When combined with optimised raw material selection and mash regimes, brewers can achieve a real degree of fermentation (RDF) below 40%. Furthermore, the unfermentable IMOs created will remain in beer and provide more mouthfeel. This innovation enables breweries to produce beers with conventional flavours and aromas, without change to maltose negative yeasts or increased mashing temperatures.

Maximise Your Benefit – Enzyme Technology
PLUS Dealcoholisation
The lower alcohol content in beers made with IMOBoom allows for better aroma retention and recovery in dealcoholisation processes. Additionally, less energy is required to remove the residual alcohol. Research has also demonstrated that throughput can be significantly increased, leading to up to 60% higher beer production efficiency.

How Does It Work?
This transglucosidase enzyme converts fermentable sugars into non-fermentable isomalto oligosaccharides (IMOs) with highly resistant α-1,6-linkages.

IMOBoom first binds to one glucose unit within a maltose molecule, releasing the other glucose. The enzyme-glucose complex then reacts with another maltose molecule, transferring the glucose to form panose, while liberating additional glucose (Figure 1). The free glucose from maltose, along with other glucose generated during mashing, undergoes further secondary reactions (Figure 2), influencing the overall carbohydrate profile of the wort.