Non-digestible oligosaccharides and their potentional application in health foods
2001
Iliev, I. ("SIBIO'93" OOD, Plovdiv (Bulgaria))
The non-digestible oligosaccharides belong to the group of compounds known as prebiotics, a term which together with probiotics and symbiotics was launched very recently. Many oligosaccharides have been shown to have bifidogenic properties. At present less than ten different types of non-digestible oligosaccharides are produced on a comercial scale in Europe and Japan. About half of the total production is used in beverages. Other major uses are in infant milk powders, confectionery, and dairy desserts. The large potential for the use of oligosaccharides in the food industry provides an opportunity for the dairy industries.
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