Chemistry Reference
In-Depth Information
Glucose
Fructose
Fructose
GF
2
Fructose
GF
3
Fructose
GF
4
Figure 2.2
structure of scfos. (adapted from spiegel et al., 1994.)
influences food application properties, such as participation in Maillard browning
reactions. The nomenclature for the scFOS chains can be abbreviated to: GF
2
(=
1-kestose); GF
3
(= nystose); GF
4
(= fructosylnystose or 1F-β-fructofuranosylnystose),
as shown in Figure 2.2 (Hidaka et al., 1986; Kono, 1993; Spiegel et al., 1994). Bonds
between the scFOS monomers are not hydrolyzed between the mouth and small
intestine: the fructosyl-glucose linkage is always β-(2<->1) as in sucrose, and the
fructosyl-fructose linkages are β- (1→2) (Roberfroid, 2005a).
Owing to differences in structure, it is important to characterize and under-
stand the collective nutritional, chemical, and food science properties of scFOS as a
separate fructan subgroup. In this chapter, nutritional studies cited used scFOS not
oligofructose, except where otherwise indicated. Thus, the breadth of evidence on
scFOS is presented. Also in this review, the properties of scFOS have been compared
with other fructan ingredients. Various commercial sources of fructan ingredients
are available, with chicory being the primary raw material used for inulin and oligo-
fructose (Roberfroid, 2005a). Examples of commercial ingredients include:
Inulin
Orafti: ST, ST-gel, GR, HP, HP-gel, HPX, HIS, HIS Ultra (BENEO-Orafti, www.
orafti.com)
Oliggo-Fiber: XL, DS2, Instant, Instant Premium, S20 (Cargill, www.cargillhft.
com)
Fibruline: XL, DS2, Instant, S20 (Cosucra, www.cosucra.com)
Frutafit: HD, IQ, CLR, TEX (Sensus, www.sensus.nl)
Oligofructose
Orafti: L60, L85, L95, P95, Synergy 1 (BENEO-Orafti, www.orafti.com)
Oliggo-Fiber: F97, F97 Premium (Cargill, www.cargillhft.com)
Fibrulose: F97 (Cosucra, www.cosucra.com)
Frutalose: L60, L85, L92 (Sensus, www.sensus.nl)
