低聚果糖

低聚果糖，也称为果寡糖或蔗糖三糖族低聚糖，是非还原性糖。自然中，它存在于水果和蔬菜中。通过生物工程，我们以蔗糖为原料，利用果糖基转移酶制出低聚果糖，其结构直链状。
物理性质上，低聚果糖的黏度、水分活度及热稳定性与蔗糖相似。但健康益处来自小分子量果糖低聚物难以消化并促进双歧杆菌增殖。研究表明，果三糖含量越高,保健效果越好，且在酸性和加热下更稳定。
低聚果糖有低热值、防齿、促进双歧杆菌增殖和调节微生态平衡等生理功能。医疗上,它被视为优良难清化性水溶性膳食纤维,促进肠道健康。甜度上,G和P型低聚果糖的甜度分别为蔗糖的60%和30%,保持良好甜味。对健康饮食者来说，低聚果糖是不错的选择。
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
甜度为蔗糖的60%(G型)、30%(P型)(注:黄金双歧因子糖是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、味道纯净。
Swcet and refreshing,with a pure taste.
3.低热量，热值仅为1.5 Kcal/g.
Low calaric, with a calorific value of only 1.5 Kcal/g
4.防霉性能好，可延长食品的保存期。
lt has goad anti mold properties and can extend the shelf life of faod.
5.吸湿性低、可减缓食品吸潮变酸。
Low moisture absorption, can slow down food moisture absorption and sourness6.稳定性较高，受热时极少肯化变色。
It has high stability and rarely changes color due to coking when heated.
7.溶解性、非着色性、赋形性、抗老化性等优，
Excellent solubllity,non coloring, shaping, aging reslstance, etc.