期刊
CRITICAL REVIEWS IN FOOD SCIENCE AND NUTRITION
卷 55, 期 11, 页码 1475-1490出版社
TAYLOR & FRANCIS INC
DOI: 10.1080/10408398.2012.694084
关键词
Fructo-oligosaccharides; prebiotics; fructosyltransferase; production; applications
资金
- Department of Science and Technology, New Delhi
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.
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