The most widely used application of Fructooligosaccharide in dairy products is the dairy products. Adding fructooligosaccharide to fermented dairy products can provide nutrition for probiotics such as bifidobacteria, enhance the number and function of probiotics, and prolong the shelf life.
CAS no: 308066-66-2
The Performance Of Fructooligosaccharide Liquid
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ASSAY
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SPECIFICATION
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Test standard
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GB/T23528-2009
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Appearance
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White powder or light yellow granular
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Total FOS(on dry matter)/%,(w/w),
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≥95.0
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Glucose+fructose+sugar(on dry matter)
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≤5
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/%(w/w)
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PH value
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4.5-7.0
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Water
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≤5.0
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Arsenic(As) (mg/kg)
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≤0.5
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Lead(Pb) (mg/kg)
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≤0.5
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Conductivity Ash,%
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≤0.4
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Total Aerobic Count(CFU/g)
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≤1000
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Total Coliform
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≤30
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(MPN/100g)
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Mold,(CFU/g)
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≤25
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Yeast,(CFU/g)
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≤25
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Pathogen
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No exist
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Application of Fructooligosaccharide Syrup in Dairy Products
Application of Fructooligosaccharide in dairy products the most widely used in food is in dairy products. When adding fructooligosaccharide to fermented dairy products, the existence of fructooligosaccharides in probiotics can enhance the amount of nutrition such as bifidobacteria, enhance the number and function of probiotics, and prolong the shelf life; adding fructooligosaccharide to nonfermented dairy products (raw milk, milk powder, etc.) can also solve the problems such as burning and constipation of middle-aged and old people and children when they supplement nutrition. Because the stability of Fructooligosaccharide is better than that of sucrose in acid condition, and it can make bifidobacteria proliferate, so it is widely used in sour food such as yogurt and lactobacillus beverage instead of part of sucrose.
Application Of FOS Liquid In Cereal Food
The application of oligofructose in cereal products can improve the quality of products and prolong the shelf life of products. For example, dding oligofructose to baked food can improve the color, brittleness and expansion of the product. Thus, fructooligosaccharide can act as high quality baking ingredients. If sucrose is used as the sugar source, the color of the product will be darkened easily if the operation is improper, and the coloring effect of Fructooligosaccharide is better than that of sucrose. The Maillard reaction of Fructooligosaccharide gives the baked food good flavor and attractive color. In addition, adding a proper amount of oligofructose to bread can moisturize, delay starch aging, prevent food from hardening, make it soft and delicious, and prolong shelf life.
As a unique functional sweetener with low sugar, low calorific value and difficult to digest
As a unique functional sweetener with low sugar, low calorific value, and difficult to digest, fructooligosaccharide can be added to sweet food and beverage to improve product taste and reduce food calorific value. In fact, fructooligosaccharide can replace part of sucrose in the production of various sweets, jelly, chocolate and other sweet products, which can not only maintain a certain sweetness but also prevent and treat caries, especially suitable for children; adding fructooligosaccharide to fruit drinks and tea drinks can make the product taste more soft and fresh.
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