Production, properties and applications of food-grade oligosaccharides

Abstract

Oligosaccharides are relatively new functional food ingredients that have great potential to improve the quality of many foods. In addition to providing useful modifications to food flavour and physicochemical characteristics, many of these sugars possess properties that are beneficial to the health of consumers. These include non-cariogenicity, a low calorific value and the ability to stimulate the growth of beneficial bacteria in the colon. Both the production and the applications of food-grade oligosaccharides are increasing rapidly. Major uses are in beverages, infant milk powders, confectionery, bakery products, yoghurts and dairy desserts. Research continues into the development of new oligosaccharides with a range of physiological properties and applications in the food industry.