Oligosaccharide Compound Sweetener

Oligosaccharide compound sweetener is a new type of sweetener additive, which is composed of oligosaccharide and other sweeteners. Oligosaccharide is a kind of soluble fiber, which can promote intestinal health and is characterized by low calorie and low glycemic index. Other sweeteners can provide taste and sweetness, making oligosaccharide present a taste similar to sugar.

Introduction of Oligosaccharide

An oligosaccharide is a saccharide polymer containing a small number (typically three to ten of monosaccharides (simple sugars). Oligosaccharides can have many functions including cell recognition and cell adhesion.

They are normally present as glycans: oligosaccharide chains are linked to lipids or to compatible amino acid side chains in proteins, by N- or O-glycosidic bonds. N-Linked oligosaccharides are always pentasaccharides attached to asparagine via a beta linkage to the amine nitrogen of the side chain. Alternately, O-linked oligosaccharides are generally attached to threonine or serine on the alcohol group of the side chain. Not all natural oligosaccharides occur as components of glycoproteins or glycolipids. Some, such as the raffinose series, occur as storage or transport carbohydrates in plants. Others, such as maltodextrins or cellodextrins, result from the microbial breakdown of larger polysaccharides such as starch or cellulose.

Advantages

1. Low calorie: Compared with traditional sugars, oligosaccharide compound sweetener has lower calorie content, which will not cause fat accumulation and obesity in human body.

2. It will not cause a significant increase in blood sugar and insulin levels: oligosaccharide compound sweetener will not be degraded by human digestive enzymes, so there is no hyperglycemia and insulin reaction caused by sugars.

3. No caries: oligosaccharide compound sweetener will not be metabolized by bacteria in the mouth, so it will not cause tooth decay.

4. Friendly to diabetic patients: oligosaccharide compound sweetener will not cause significant increase in blood sugar and insulin, so it is very friendly to diabetes patients.

5. Good taste: compared with other natural sweeteners, the taste of oligosaccharide compound sweetener is closer to sugar, which can provide a more essential sweet experience.

Process characteristics of oligosaccharide compound sweetener

1. Low temperature processing: usually needs to be processed at low temperature to avoid the decomposition of sweet substances by high temperature affecting its sweet effect.

2. Mixing proportion control: is composed of a variety of sweet substances. It is necessary to control the mixing proportion of various sweet substances to achieve the best sweet effect.

3. Stability control: needs to have good stability to keep its sweet effect stable for a long time. During the production process, various factors need to be controlled, such as temperature, humidity, etc., to ensure the stability of the product.

4. Carrier selection: usually needs to select an appropriate carrier to ensure that the sweetener can be evenly dispersed in the product, and also needs to consider the impact of the carrier on the product taste and quality.

5. Packaging and preservation: needs to be preserved in sealed packaging to prevent moisture and oxidation, so as to ensure the shelf life and sweet effect of the product.

Foods richest in oligosaccharides

Oligosaccharides occur naturally in some foods, and manufacturers add them to others. The foods naturally richest in oligosaccharides include:

Vegetables: scallions, white onions, leek, garlic, kale, red cabbage, green cabbage, broccoli, and Jerusalem artichoke.

Fruit: nectarines, watermelon, pears, blueberries, sour cherries, mulberries, red currants, raspberries, cantaloupes, figs, and bananas.

Grains: wheat and rye.

Legumes: allbeans, peas, and lentils.

Although other foods do naturally contain some oligosaccharides, the amount they contain is minimal, so they aren't considered a good source of oligosaccharides, according to older research.

Classification of Oligosaccharides

Trisaccharides: These types of oligosaccharides are made up of three monosaccharides linked together. Raffinose is an example of a trisaccharide which is composed of glucose, galactose and fructose.

Tetrasaccharides: These are composed of four sugar units. Sesamose, which is made up of four monosaccharides - 2 galactose units, one unit of fructose and one glucose unit.

Pentasaccharides: They are composed of five monosaccharides. Examples include verbascose, which is composed of three units of galactose, one unit of fructose and one unit of glucose.

Hexasaccharides: These are made up of six sugar units.

Similarly, Heptasaccharides have seven sugar units, octasaccharides have eight monosaccharides, etc.

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