低聚果糖，也稱(chēng)為果寡糖或蔗糖三糖族低聚糖，是非還原性糖。自然中，它存在于水果和蔬菜中。通過(guò)生物工程，我們以蔗糖為原料，利用果糖基轉移酶制出低聚果糖，其結構直鏈狀。
物理性質(zhì)上，低聚果糖的黏度、水分活度及熱穩定性與蔗糖相似。但健康益處來(lái)自小分子量果糖低聚物難以消化并促進(jìn)雙歧桿菌增殖。研究表明，果三糖含量越高,保健效果越好，且在酸性和加熱下更穩定。
低聚果糖有低熱值、防齒、促進(jìn)雙歧桿菌增殖和調節微生態(tài)平衡等生理功能。醫療上,它被視為優(yōu)良難清化性水溶性膳食纖維,促進(jìn)腸道健康。甜度上,G和P型低聚果糖的甜度分別為蔗糖的60%和30%,保持良好甜味。對健康飲食者來(lái)說(shuō)，低聚果糖是不錯的選擇。
Fructooligosaccharides
Fructooligosaccharides, also known as fructose oligosaccharides or sucralose oligosaccharides, are norreducing sugars. in nature, it exists in fruits and vegetables, Through biotechnology, we use sucrose asraw material and fructosyltransferase to produce oligofructose, which has a linear structure.In terms of physical properties, the viscosity, water activity, and thermal stability of oligofructose aresimilar to those of sucrose, But the health benefits come from low molecular weight fructose oligomerswhich are difficult to digest and promote the proliferation of bifidobacteria. Research has shown thalthe higher the content of sugar in sugarcane fruit, the better its health benefits, and it is more stableunder acidicand heated conditions,
特性:低聚果糖的具有下列特性
Characteristics: Fructooligosaccharides have the following characteristics
甜度為蔗糖的60%(G型)、30%(P型)(注:黃金雙歧因子糖是P型低聚果糖)
Sweetness is 609% (G-type》 and 30% (P-type) of sucrose (nate: galden bifidose factor sugar is p-type aligofructose)
2、甜味清爽、味道純凈。
Swcet and refreshing,with a pure taste.
3.低熱量，熱值僅為1.5 Kcal/g.
Low calaric, with a calorific value of only 1.5 Kcal/g
4.防霉性能好，可延長(cháng)食品的保存期。
lt has goad anti mold properties and can extend the shelf life of faod.
5.吸濕性低、可減緩食品吸潮變酸。
Low moisture absorption, can slow down food moisture absorption and sourness6.穩定性較高，受熱時(shí)極少肯化變色。
It has high stability and rarely changes color due to coking when heated.
7.溶解性、非著(zhù)色性、賦形性、抗老化性等優(yōu)，
Excellent solubllity,non coloring, shaping, aging reslstance, etc.
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