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Oligosaccharides

Feature：

• Oligosaccharides refers to the generic name of sugars whose molecular structure is formed by connecting two to five monosaccharide molecules with glycosidic bonds. The molecular weight is between 300 and 2,000, which is between the monosaccharide and the polysaccharide. There are also disaccharide, trisaccharide and tetrasaccharide. Oligosaccharides as "specific health foods" refer to a class of oligosaccharides that have special biological functions and are particularly beneficial to gastrointestinal health. Therefore, they are also called "functional oligosaccharides." Soybean oligosaccharides are the generic term for soluble sugars in soybeans. The main components are sucrose, raffinose, and stachyose, which contain 3 to 4 monosaccharides. Soybean oligosaccharides have a sweetness similar to sucrose, and their sweetness is 70% of that of sucrose. Soybean oligosaccharides can replace a portion of sucrose as a low-calorie sweetener. Soybean oligosaccharides have less heat and moisture absorption than sucrose but are superior to fructose syrup. The water activity is close to that of sucrose. It is suitable for refreshing beverages, baked goods, and snack foods. It can also be used to reduce water activity, inhibit microbial growth, and achieve preservation and moisturizing effects. The appearance of soy oligosaccharide syrup is colorless or light yellow transparent liquid sugar, with lower viscosity than maltose and higher isomer sugar. Acid and alkali resistant, especially when heated under acidic conditions, are more stable than fructose, other oligosaccharides, sucrose, etc., generally only when heated to 140°C, can be used for thermal analysis, and can be used for acidic foods that require heat sterilization.