Galactooligosaccharide-based Food Preservation Solution

Galactooligosaccharides can promote the growth and reproduction of probiotics and maintain the water stability of food matrix, so they have the application potential of food preservation. Aprofood is committed to exploring the mechanism of galactooligosaccharides and actively providing global customers with comprehensive food preservation solutions based on galactooligosaccharides.

Overview of Galactooligosaccharides

Galactooligosaccharides (GOS) is a kind of functional oligosaccharides with natural properties. Its molecular structure is generally linked to 1-7 galactose groups on galactose or glucose molecules, namely Gal - (Gal) n-Glc/Gal (n is 0-6). The types of union (α and β) present between the galactose molecules of the GOS are determined by their origin and the process of obtaining them. Indeed, plant-based GOS have α bonds while those prepared from lactose possess β bonds. As in the case of FOS, the production of GOS can be achieved industrially through its synthesis or through extraction and subsequent hydrolysis. Enzymatic processes are more commonly used, including:

• Enzymatic synthesis from lactose using α-galactosidases or β-galactosidases (generating α and β-GOS, respectively) or from different RFOs using levansucrase (producing only α-GOS).
• Enzymatic hydrolysis from plant materials rich in α-galactoside linkages (originating α-GOS).

Functional Characteristics of GOS

GOS is a low molecular weight water-soluble dietary fiber with low viscosity, strong moisture retention, no mineral combination, fresh taste, low calorific value, sweetness only 20%-40% of sucrose, strong stability to acid and heat, no decomposition at 180 °C or pH 3, high coloration, strong water retention ability, no bad texture and flavor, and not digested by human digestive enzymes. It has good bifidobacterial proliferation activity. Therefore, GOS is a very high-quality food additive. The combination of these properties allows certain GOS mixtures to act as preservatives by maintaining food stability. The high-water holding capacity of these compounds can provide better texture characteristics for the food using them and provide bulk properties similar to sucrose.

Our Solutions

Galactooligosaccharides (GOS) have good water holding property and stimulate the proliferation of probiotics, and have broad development prospects in the food industry. Aprofood has deeply explored the application potential of GOS in food preservation and provided global customers with comprehensive food preservation solutions based on galactooligosaccharides.

• In our food preservation solutions, we focus on the water retention ability of GOS in food matrix, evaluate the impact of GOS on food water stability during processing, and devote ourselves to developing food water retention formula based on GOS.
• GOS has the ability to stimulate the growth and reproduction of probiotics. Together with our antagonistic probiotics, such as lactic acid bacteria, we are committed to developing a complete antagonistic probiotic system for food preservation.
• In our customized solutions, the application mode of GOS is not limited, and we have the ability to provide customers with preparation, coating, edible film and other development scheme designs.

Our Advantages

Professional research team can solve project problems in time

One stop service process can shorten the customer project cycle

Advanced research equipment can ensure the development of the project

Strict process control can ensure timely delivery of project results

Aprofood is committed to providing extensive support to customers around the world in food preservation related research, please contact us to learn more about our solutions for food preservation.

References

1. Fernandes, L. M., Guimarães, J. T., Silva, R., Rocha, R. S., Coutinho, N. M., Balthazar, C. F., ... Cruz, A. G. (2020). Whey protein films added with galactooligosaccharide and xylooligosaccharide. Food Hydrocolloids, 104, 105755.
2. Torres, D. P. M., Gonçalves, M. D. P. F., Teixeira, J. A., & Rodrigues, L. R. (2010). Galacto-Oligosaccharides: Production, Properties, Applications, and Significance as Prebiotics. Comprehensive reviews in food science and food safety, 9(5), 438–454.