Explain about the Fructnns as Food Ingredients?
Oligosaccharides have several functional/technological attributes that give them a potential for incorporation into foods. They can:
- modify freezing point and moisture content,
- have variable stability to acid, on storage and processing,
- have bacteriostatic prope ties,
- may stabilize proteins,
- retain flavour, aroma,
- affect colour formation,
- variable sweetening power, thus variable energy density and carcinogenicity,
- can be used as fat replacers since they confer mouth feel and texture similar to fat, and
- can be used as bulking agents.