Food Grade Galactooligosaccharides GOS Powder For Baked Foods CAS 6587-31-1
CAS 6587-31-1 Food Grade Powder Galactooligosaccharides GOS For baked foods
GOS is galacto-oligosaccharides with great similarities to the composition of human milk, and is highly
promoted for use in the infant formula and healthfoods because of its combination of benefits and safety.
Galactooligosaccharide (GOS) is a non-artificial oligosaccharide derived from animal milk. In nature, there
is a small amount of galacto-oligosaccharide in animal milk, while human breast milk contains more. It has
the general characteristics of oligosaccharides and has good bifidobacteria proliferation activity. It is a
high-quality prebiotic. Galactooligosaccharides (GOS) is a kind of functional oligosaccharides with natural
properties. Its molecular structure is generally connected with 1-7 galactose groups on galactose or glucose
molecules. In nature, there is a trace amount of GOS in animal milk, while human breast milk contains a
large amount. The establishment of the bifidobacteria flora in infants largely depends on the GOS components
in breast milk.
The Health Benefits of Galactooligosaccharides
Galacto-oligosaccharides can be selectively digested by bifidobacteria, and proliferate probiotics such
as bifidobacteria in the human intestine at a 40-fold increase rate, inhibit the production of harmful bacteria,
and regulate the balance of intestinal microecology.
Application:
(1) Used in dairy products to solve the problem of lactose intolerance; (2) Used in health foods to promote the absorption of
calcium, magnesium, and phosphorus, and improve product efficacy; (3) It is used in lactic acid fermentation food to increase
the number of lactic acid bacteria and shorten the fermentation cycle; (4) Used in baked foods, it can improve its flavor, texture
and color, and its nutritional value will not be lost during high-temperature heating, and because of its low energy and non-digestibility,
it can reduce the occurrence of obesity; (5) It can be added to ice cream to prevent lactose from crystallizing out, increase product
quality, and extend shelf life; (6) Using lactose in whey to synthesize GOS, comprehensively treat the environmental pollution
caused by whey discharge, and save a lot of energy.
Get in Touch
Have questions about our products or want to discuss a custom order? Our team is ready to help you.