GALACTO-OLIGOSACCHARIDE

 Saigao Food additives distributor is committed to the development of functional sugar and biological fermentation industry, gradually from the production of functional food ingredients, to the focus of industrial advantages, committed to improving the cause of nutrition and health, the core products are resistant dextrin, oligofructose, Isomaltooligosaccharide, polysaccharose, maltitol, galactooligosaccharide, xylooligosaccharide, etc.

 

 

 

Shandong Saigao Group Corporation is a high-tech enterprise integrating production, learning and research with bioengineering as the leading industry. It mainly produces soluble dietary fiber - resistant dextrin, oligosaccharide, fructooligosaccharide, isomaltooligosaccharide, xylooligosaccharide, galactooligosaccharide, polyglucose, crystal maltitol, galacto oligosaccharides inulin, galacto oligosaccharides food sources, liquid maltitol etc.

 

Galacto oligosaccharide (GOS) is a kind of functional gos galacto oligosaccharide with natural properties. Its molecular structure is generally connected with 1~7 galactosyl groups on galactose or glucose molecules, namely Gal-(Gal)n -Glc/Gal (n is 0-6). In nature, galacto oligosaccharides in baby formula takes up a small amount animal milk, while human breast milk contains more. The establishment of bifidobacteria flora in infants largely depends on the GOS components in breast milk. The galacto oligosaccharides structure is sample, and it’s CAS:585 88 6.

 

In nature, there are trace amounts of galacto-oligosaccharides in animal milk, and a little more in breast milk. The sweetness of galacto oligosaccharide is relatively pure, with a low calorific value (7.1J/g), and its sweetness is 20% to 40% of that of sucrose, and it has strong moisturizing properties. It has high thermal stability under neutral pH conditions. After heating at 100°C for 1 hour or 120°C for 30 minutes, there is no decomposition of galacto oligosaccharides foods. Galacto oligosaccharides fodmap powder and protein heat together to cause Maillard reaction, which can be used as a kind of food source such as bread and pastry.