Prebiotics Development Service
Currently, the range of prebiotics that have been confirmed is very limited, with traditional prebiotics such as FOS and GOS dominating the market. The desire to develop a wider group of candidate prebiotic compounds has allowed the expansion of sources for novel prebiotics. Aprofood is constantly engaged in basic scientific research and can provide you with prebiotic development services.
Types and Sources of Prebiotics
The most common types of prebiotics are dietary fibers, such as inulin, fructooligosaccharides (FOS), and galactooligosaccharides (GOS). Prebiotics can be extracted from natural foods, chemically synthesized, or manufactured on an industrial large scale by using lactose, sucrose, and starch as raw materials.
Benefits of Prebiotics
Prebiotics serve as food for intestinal beneficial flora, which are non-digestible food ingredients and are not affected by digestion in the upper gastrointestinal tract and reaches the colon intact, where they are fermented by the gut microbiota. This fermentation produces short-chain fatty acids (SCFAs) and other metabolites that promote the growth and activity of beneficial bacteria in the gut.
Prebiotic Candidates
With concerns about the sustainability, cost, and scale emerging of prebiotic production, potential candidate prebiotic compounds are continuously being isolated from traditional or novel sources. So far, various prebiotic candidates have been developed, and their potential is worthy of in-depth study and holds a promising future.
Prebiotic Candidates
- Carbohydrate-based substances derived from plants, such as resistant starch, xylo-oligosaccharides, and polysaccharides.
- Non-carbohydrate substances, including polyphenolics, fatty acids, herbs, and other micronutrients.
- Mimic animal-derived substrates, such as oligosaccharides present in human milk, and O-linked glycans present in mucins.
Our Service
Aprofood focus on expanding sources of prebiotics and optimization of prebiotics preparation methods. Our research targets include algae, food waste, by-products of processing herbs, and microorganisms from a wide range of sources.
Process of Emerging Prebiotics Development
Through literature review, natural source exploration, or bioinformatics and computational approaches to identify and potential sources of prebiotics.
Including extraction, filtration, and centrifugation of prebiotic compounds. Methods are selected and optimized based on the nature of the source material of the target prebiotic compound.
Concentration & Purification
Concentrate the extract to increase the prebiotic compound's concentration and purify the concentrated extract to remove unwanted impurities. We help you select and optimize methods based on the properties and desired purity level of target prebiotics.
Perform characterization of potential candidates to assess their chemical structure, solubility, fermentability and potential prebiotic properties.
Developing a mature food prebiotic product requires characterization of its safety and performance, verification of its bioactive function, as well as investigation of its formulation techniques for food application and its compatibility with food matrices. Here you can get a one-stop service for product development.
Why Choose Us?
Wide Range of Ingredients
We are a one-stop shop for all types of food ingredients.
Innovative Program
We have a systematic development program to meet innovation needs.
Customized Formulation Portfolio
We develop customized additive combinations to optimize value for all types of foods and beverages.
Quality Assurance
We have the highest standards of production and quality testing procedures.
Aprofood is a reliable partner for you, we provide you with high-quality food ingredients and help you find the optimal solution for food development and innovation. Please contact us for more information on developing your business.
For Research Use Only.
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