Fructo-oligosaccharides: Production, Purification and Potential Applications
Vandana Bali, Parmjit S. Panesar, Manab Bandhu Bera, Reeba Panesar
Critical Reviews in Food Science and Nutrition
Abstract
The nutritional and therapeutic benefits of prebiotics have attracted the keen interest of consumers and food processing industry for their use as food ingredients. Fructo-oligosaccharides (FOS), new alternative sweeteners, constitute 1-kestose, nystose, and 1-beta-fructofuranosyl nystose produced from sucrose by the action of fructosyltransferase from plants, bacteria, yeast, and fungi. FOS has low caloric values, non-cariogenic properties, and help gut absorption of ions, decrease levels of lipids and cholesterol and bifidus-stimulating functionality. The purified linear fructose oligomers are added to various food products like cookies, yoghurt, infant milk products, desserts, and beverages due to their potential health benefits. This review is focused on the various aspects of biotechnological production, purification and potential applications of fructo-oligosaccharides.
Extracted Claims
8 claims extracted from this paper into the knowledge graph
fructo-oligosaccharides (FOS) help gut absorption of ions
“FOS has low caloric values, non-cariogenic properties, and help gut absorption of ions, decrease levels of lipids and cholesterol and bifidus-stimulating functionality.”
fructo-oligosaccharides (FOS) constitute 1-kestose, nystose, and 1-beta-fructofuranosyl nystose
“Fructo-oligosaccharides (FOS), new alternative sweeteners, constitute 1-kestose, nystose, and 1-beta-fructofuranosyl nystose produced from sucrose by the action of fructosyltransferase from plants, ba...”
fructo-oligosaccharides (FOS) are added to various food products like cookies, yoghurt, infant milk products, desserts, and beverages
“The purified linear fructose oligomers are added to various food products like cookies, yoghurt, infant milk products, desserts, and beverages due to their potential health benefits.”