Fructooligosaccharides And Galactooligosaccharides

Oligofructose is a slightly sweet water-soluble dietary fiber (prebiotic) with high purity (>95%) of short chain oligofructose. It is made from non genetically modified sugar beets through a unique enzymatic process, containing a high stable proportion of short chain oligofructose content: sugarcane fructose GF2 (about 37%), sugarcane fructose GF3 (about 53%), and sugarcane fructose GF4 (about 10%).

Galactooligosaccharide is a functional oligosaccharide with natural properties. Its molecular structure is generally 1 to 7 galactosyl groups connected to galactose or glucose molecules. In nature, trace amounts of GOS exist in animal milk, and human breast milk contains more of it. The establishment of Bifidobacterium flora in infants largely depends on the GOS component in breast milk.

The taste is different

Fructooligosaccharide is a natural active substance. The sweetness is 0.3-0.6 times that of sucrose. It not only maintains the pure sweetness of sucrose, but is also sweeter and refreshing than sucrose.

The sweetness of galacto-oligosaccharide is 20%-40% of that of sucrose. It has good thermal stability and is very stable in acidic conditions. Its viscosity is close to that of sucrose and it has good moisturizing properties.

The effects are different

The most eye-catching physiological property of fructo-oligosaccharide is that it can significantly improve the proportion of microbial populations in the intestine. It is an activation and proliferation factor for intestinal bifidobacteria, which can reduce and inhibit the production of putrefactive substances in the intestine and inhibit the growth of harmful bacteria, regulating intestinal balance, etc.

Galacto-oligosaccharide is an excellent nutrient source and effective proliferation factor for beneficial bacteria such as Bifidobacterium and Lactobacillus acidophilus in the human intestine, which can improve the digestion and absorption function of the human intestine.

Current status of industry applications

Fructooligosaccharides are ideal for energy and protein bars because of their functional properties, reducing sugar and calories while being rich in fiber and providing effective prebiotic effects.

Fructooligosaccharides are widely used in dairy products, confectionery, and baking to help reduce sugar, enhance fiber, and exert prebiotic effects.

Application of fructooligosaccharides in pet food: Fructooligosaccharides provide a pure sweet taste and improve the palatability of the product, masking the odor brought by various feed ingredients, making the product more suitable for pets that are sensitive to smells and tastes.

Galacto-oligosaccharides have many advantages that are unmatched by other sugars. At present, as a prebiotic component, galactooligosaccharide is mainly used in dairy products, baked goods, candy processing, functional foods and other fields. In the future, it will also be used in special medical foods and green feed to replace antibiotics.

Application of galacto-oligosaccharides in dairy products: Currently, the only prebiotics allowed to be added to stage 1 milk powder for infants and young children internationally are fructooligosaccharides and galacto-oligosaccharides. This illustrates the high functionality and safety of galacto-oligosaccharide. In China, the main application field of galactooligosaccharide is infant formula milk powder. As a necessary nutritional fortifier during the growth of infants and young children, it is allowed to be used in infant formula foods, formula foods for older infants and young children, and cereal supplementary foods for infants and young children.

Application of galacto-oligosaccharide as food ingredients: Galacto-oligosaccharide can be used as a functional sweetener in the field of food ingredients. For example, in lactic acid fermented foods, it can increase the number of lactic acid bacteria and shorten the fermentation cycle; when used in baked foods, it can improve its flavor, texture and color, and its nutritional value will not be lost during high-temperature heating, and because of its low energy and non digestibility, it can reduce the occurrence of obesity.