Table of Contents
What’s Organic Galactooligosaccharide Powder?
Galactooligosaccharide (GOS) is a naturally occurring functional oligosaccharide, mostly in trace amounts in animal milk. It is derived from lactose as a raw material by β-galactosidase. It is connected to the galactosyl group in the lactose molecule with β(1-4), β(1-6), and β(1-3) bonds. A mixture of oligosaccharides of lactose molecules.
The sweetness is 30%-40% of sucrose, and the sweetness is soft and pure, the viscosity is higher than that of sucrose, (at the same sugar content, 75Brix), it is relatively stable under high temperature and acidic conditions (pH3.0, 160°C, 15min without decomposition), It can be used in acidic foods and has good moisturizing properties. Adding to bakery products not only provides soft sweetness but also prolongs the shelf life.
Specification
| Product name | Organic Galactooligosaccharide Powder | |||||
|---|---|---|---|---|---|---|
| Type | GOS 57 | GOS 70 | GOS 90 | |||
| Appearance | White or light yellow powder, without visible impurities. | |||||
| Moisture, % | ≤5.0 | |||||
| Ash, % | ≤0.3 | |||||
| galactooligosaccharides content | ≥57.0 | ≥70.0 | ≥90.0 | |||
| (on dry basis)，w/% | ||||||
| Lactose+monosaccharide content | ≤43.0 | ≤30.0 | ≤10.0 | |||
| (on dry basis)，w/% | ||||||
| pH | 2.8-6.0 | |||||
| Arsenic(As) , mg/kg | ≤0.5 | |||||
| Lead(Pb), mg/kg | ≤0.5 | |||||
| Total Plate Count, CFU/g | n | c | m | |||
| 3 | 0 | 103 | ||||
| Total Coliform, CFU/g | n | c | m | |||
| 3 | 0 | 10 | ||||
| Mold /CFU/g) | ≤25 | |||||
| Yeast /CFU/g) | ≤25 | |||||
Applications
Because of its special properties, galacto oligosaccharide powder has been widely used in dairy products, beverages, bakeries, health products, and so on.
Functions
Sweetness is 30%-40% of sucrose, and the sweetness is soft and pure
Higher viscosity than sucrose(75Brix at the same sugar degree)
Be stable under high temperature and acidic conditions(pH3.0,160°C，15 min)
Good moisture retention and can not only provide soft sweetness but also prolong shelf life when added to baking products.
Physical Properties
Regulate intestinal flora, increase beneficial bacteria, reduce harmful bacteria
Enhance immunity, prevent allergies, reduce infectious diseases
Improve lactose intolerance; improve blood lipids, reduce total cholesterol and triglyceride
Increase high-density lipoprotein cholesterol; promote mineral absorption
