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OLIGOSACARIDO [1 record]

Filter results by subject field Alphabetical list of terms

Filter results by subject field

Alphabetical list of terms

Record 1 2010-12-15

English

Subject field(s)
  • Chemical Elements and Compounds
  • Food Additives
DEF

A class of simple carbohydrates found naturally in certain plants, such as Jerusalem artichokes, onions, and bananas.

CONT

FOS ... is used as a sweetening agent, flavor enhancer, bulking agent, and humectant. As a low-calorie sucrose-replacement, FOS is used in cookies, cakes, breads, candies, dairy products, and some beverages. FOS is also added to some Japanese health foods to promote the growth of beneficial bacteria in the gastrointestinal tract.

French

Domaine(s)
  • Éléments et composés chimiques
  • Additifs alimentaires
DEF

Oligomère naturelle qui contient du fructose que l’on trouve dans les plantes comme l’ail, l’oignon, l’artichaut, l’asperge, l’orge, la banane ou la chicorée.

Spanish

Campo(s) temático(s)
  • Elementos y compuestos químicos
  • Aditivos alimentarios
DEF

Oligosacárido natural(fibra soluble) que contiene fructosa y se encuentra en variedad de plantas y frutos como el puerro, la cebolla, la achicoria(raíz), el espárrago, el ajo, la alcachofa, el tomate, la alfalfa, el plátano, etc.

CONT

Las aplicaciones industriales de los FOS abarcan la sustitución de grasas al incluirse como ingrediente de mayonesas ligeras y quesos bajos en calorías, contribuyen a la reducción del contenido calórico (sucedáneos de chocolate) y a la retención de agua (pastelería, panificación, embutidos), evitan la formación de cristales (heladería), emulsionan (margarinas) y en general modifican la textura o cremosidad de algunos alimentos. Son edulcorantes, por lo que tienen buenas propiedades organolépticas (aquellas que se aprecian por los sentidos) y se pueden incorporar fácilmente a alimentos.

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