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Food Science and Technology International
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Oligosacáridos bifidogénicos

Bifidogenic oligosaccharides

P. Rupérez

Departamento de Metabolismo y Nutrición. Instituto del Frío, CSIC. Ciudad Univensitaria s/n. 28040 Madrid. España

Oligosaccharides are new functional food ingredients whose production and use are increasing rapidly. Many of them possess beneficial effects for consumer health because they are noncario genic, low in calories, and bifidogenic, that is, they promote the growth of beneficial bacteria in the colon. Major uses of oligosaccharides are in drinks, milk-based infant formulas, confectionery and bakery products, yogurts and dairy desserts. The types of bifidogenic oligosaccharides currently commercialized as food ingredients, as well as their obtention, properties, applications and future trends in the manufacture of new products are described in this article.

Key Words: oligosaccharides • bifidogenic substances • prebiotic • functional foods

Food Science and Technology International, Vol. 4, No. 4, 237-243 (1998)
DOI: 10.1177/108201329800400402
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