Oligosaccharide Structures, Functions and Opportunities for Use in Reduced Sugar Applications

摘要

Prebiotic (nondigestible) os have the potential for reducing or replacing sucrose in a variety of applications, including low-moisture baked goods and confectionery products (Figure 1). These same os may also count toward dietary fiber labeling. Many os are commercially available forreduced sugar applications: fructo-oligosac-charides (FOS), galacto-oligosaccharides (GOS),lactosucrose (LOS) malto-oligosac-charides (MOS), isomaltooligosaccharides (IMO), xylo-oligosaccharides (XOS), and many others. The ability of os to replace sucrose functionality is highly dependent on their physicochemical properties. Examples of o s effects on the gelatinization temperature of wheat starch, as well as on starch pasting properties, were provided as a comparison to effects of sucrose on those same properties. Some other factors to consider are the increased cost, tolerable dosage, stability and relative sweetness of the os compared to sucrose. Strategies used for other larger molecular weight sucrose replacers could also be used for os (e.g., combining os with other bulking agents and high intensity sweeteners). Replacing added sugars (mono- and disaccharides) with nondigestible oligosaccharides could lead to potential health benefits and perhaps new texture or mouthfeel profile opportunities for product development.