PRODUCTION, PROPERTIES AND APPLICATIONS OF FOOD-GRADE OLIGOSACCHARIDES

Oligosaccharides are relatively new functional food ingredients that h ave 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 bene ficial to the health of consumers. These include non-cariogenicity, a low calorific value and the ability to stimulate the growth of benefic ial 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, yoghu rts and dairy desserts. Research continues into the development of new oligosaccharides with a range of physiological properties and applica tions in the food industry.