Fructo-oligosaccharides

タイトルまたは説明

Prebiotic FOS
Type: Powder and liquid of FoS95, FOS90, FOS70, FOS55 or customized
Product profile
FOS, as a natural food ingredient, usually be found in varying percentages in dietary food.FOS, as a superior soluble dietary fiber, colorless and light taste, can strengthen the food and maintainthe appearance of food, texture and flavor.
Structure and composition
FOS is a functional oligosaccharides which is produced by enzyme with sucrose.
Categories
FOS divided by slurry and powder form (or particles)
P.type and G-type (Divided by content).
The total Fos not less 50% of G-type; the total Fos not less 90% of P-type
Contents
Glucose
銻乏Sucrose
GF?
GF:
GF*
Total FOS
FOS G
33
12
25
25
5
55
FOS P
2
3
35
50
10
96
Physical and Chemical Properties
1. Stability
The thermal stability is also higher than that of sucrose. FOS can keep highly stable in food with thePH3.0-7.0
2.Inhibition Effect on Starch Retrogradation2FOS has a prominent inhibition effect for starch retrogradation, which makes it can be used in manystarch foods as a ingredient