Introduction of fructose

Sucrose is a naturally occurring tetrasaccharide consisting of two α-galactosides bound by α-1,6 glycosidic bond on the glucose side of sucrose.

Widely distributed in the legume family and part of the labial family of plants, belongs to the cotton seed sugar genus galactoside class of non-reducing functional oligosaccharides, which can significantly promote the proliferation of bifidobacteria, is in recent years the functional food market is more popular as a kind of ingredient.

Structural formula:

Properties:
With good thermal stability, humectancy and hygroscopicity, fructose is easily soluble in water and has an osmotic pressure close to that of sucrose;

Similar to other functional oligosaccharides, fructose is not decomposed by human gastrointestinal digestive juices, and can be utilized by beneficial bacteria such as Bifidobacterium bifidum and Lactobacillus lactis in human intestinal tract to promote their proliferation and formation of dominant bacteria, inhibit the growth of gas-producing and acid-producing Clostridium perfringens and other spoilage bacteria, and regulate the micro-ecological balance of human digestive tract;

Sucrose can produce L-lactic acid after being decomposed by bifidobacteria, which can increase the solubility of calcium.

Functions of fructose

As a food ingredient, fructose is mainly used in functional foods such as proliferation of bifidogenic factors, regulation of gastrointestinal tract, promotion of calcium absorption and lead excretion. The functional components of fructose are single, clear, and of high purity, and the daily intake of 0.5g-3g can produce functional effects.

2.1 Proliferation of bifidobacteria, regulation of intestinal flora
Similar to other functional oligosaccharides, Sucrose is not decomposed by human gastrointestinal digestive juices, and can be utilized by beneficial bacteria such as Bifidobacterium and Lactobacillus in human intestinal tract to promote their proliferation and formation of dominant bacteria, inhibit the growth of Clostridium difficile and other spoilage bacteria, and regulate the micro-ecological balance of human digestive tract.

2.2 Improve defecation function, prevent constipation
Bifidobacterium fermentation of fructose can produce a large number of short-chain fatty acids, which can stimulate intestinal peristalsis, increase the wetness of feces, and maintain a certain osmotic pressure through the massive growth of bacteria, avoiding the accumulation of feces in the large intestine and preventing constipation.

2.3 Preventing dental caries
Dental caries is a bacterial disease, formed by oral microorganisms, especially Streptococcus pyogenes, Actinobacillus spp. and Lactobacillus spp. under the action of cariogenic food sugar to produce acid and invade the teeth, and fructose is not a cariogenic food sugar, which can’t be utilized by the above mentioned bacteria, and it can prevent the formation of dental caries.

2.4 Protecting the liver
Sucrose can accelerate the discharge of toxic metabolic substances in the intestinal tract, inhibit the absorption and utilization of carcinogenic substances such as indole, hydrogen sulfide, amine and so on in the intestinal tract, make the amine become difficult to absorb ionic, reduce the concentration of blood amine, reduce the reabsorption of toxic metabolic substances into the bloodstream and the liver for the process of bioconversion, which greatly reduces the burden on the liver to decompose toxins.

2.5 Promote lead excretion
Sucrose has a good laxative effect, which can reduce the residence time of food residues in the intestinal tract and reduce the chance of lead absorption in the intestinal tract; and Sucrose has a certain chelating ability to lead and can promote the synthesis of B vitamins to reduce the level of blood lead. Sucrose can competitively inhibit the absorption of lead by adjusting the intestinal flora, lowering the intestinal pH and promoting the absorption of calcium, iron and other elements.

Application in food

Under general food processing conditions, fructose does not react chemically with food or additives. Fructose has a pure taste, good solubility in water, high stability to acid and heat, and has the advantages of low calorie and low sweetness, making it an excellent functional food base.

It has been confirmed by toxicological experiments that the tartaric acid is safe and reliable, without any toxic side effects. It can be widely used in beverages, candies, pastries, ice cream and other foods, and can be used in special foods for diabetics and dieters.
Sucrose can promote the proliferation of bifidobacteria and other beneficial bacteria, can be added to alcohol, dairy and other foods, made of food that can regulate intestinal function.

Sucrose is a non-caries-causing food sugar, and can be used in children’s food instead of sucrose to prevent dental caries, e.g., it can be used in rice powder and other supplementary foods for infants and young children.

Comparison with other functional factors

1.Comparison with other prebiotics

Other prebiotics
Sucrose

Inulin:
Not to be used for infants and young children
High gas production
New Resource Foods
Sucrose:
Apply to all people
Low gas production
General Foods

Oligogalactose:
Enzymatic conversion
Immune benefits through micro-ecological regulation
New Resource Food
Sucrose:
Pure natural extract
Immunity effect through micro-ecological regulation and decomposition of immune factors produced
General Foods

Oligofructose:
Effective time 8 days
High gas production
Nutritional enhancers
Sucrose:
Onset of action 5 days
Low gas production
General Foods

Oligosaccharide:
Not to be used in infants and young children
Immune efficacy through micro-ecological regulation
New Resource Food
Sucrose
Suitable for all people
Immunity effect through micro-ecological regulation and decomposition of immunity factors produced
General food

2.Comparison with Probiotics

Sucrose
Probiotics

No effect of brewing temperature
Temperature may kill probiotics

No effect when stored for a longer period of time
Reduced activity due to prolonged storage

Clear structure, single component, strong value-added
Probiotics need to be screened for health benefits

Good tolerance to human gastric and intestinal fluids
No tolerance to human gastric and intestinal fluids, then no probiotic effect can be realized.

Decompose and produce multiple immune factors
Single pathway for immune effects

Maintains normal development of the “pulse”
Limited impact on intestinal microecology

3.Comparison of properties

Item
Sucrose
Oligofructose
Oligomeric isomaltose

Sweetness
22% of sweetness
60% of the total amount of sugar
40% Bifidobacteria value-added effect

Bifidobacteria value added effect
+++++
+++
++

Effective adult intake (g/k)
0.5-3
8-20
15-20

Note: “+” indicates the strength of the value-added effect