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How to add functional oligosaccharides in dairy products

Nov. 21. 2022

The function of oligosaccharides in dairy products The

most important function of oligosaccharides is to activate bifidobacteria in the intestinal tract, promote their growth and reproduction, and at the same time inhibit the growth of pathogenic bacteria such as Bacteroides in the intestinal tract, and only a small amount of low Polysaccharides (10-15g/d) can produce very good results. The normal reproduction of bifidobacteria can produce the following functions:

(1) Anti-aging, microbial barrier

The number of bifidobacteria in the intestinal tract of infants and young children is the largest, especially in breast-fed infants, where the number of bifidobacteria accounts for more than 90%, which is the anti-disease microbial barrier. However, with age, diet, disease, climate, use of antibiotics, surgery and other external factors, the number of bifidobacteria in the intestine will decrease or even disappear. When the beneficial bacteria disappear, the harmful bacteria will grow, and the growth and decline of the two will lead to the body in a state of aging or "sub-health" or even illness. The number of bifidobacteria in the intestines of the long-lived elderly is very different from that of the frail elderly. The former is close to that of young people, while the latter drops sharply and cannot even be detected. Therefore, the number of bifidobacteria is related to the degree of aging, and is also an important indicator of the health of the human body.

(2) Laxative, antibacterial, anti-cancer and anti-cancer

constipation, which is very harmful to human health. The retention time of feces in the intestine is too long, and the spoilage bacteria in the intestine produce spoilage substances ammonia, hydrogen sulfide, indole, Nitramines and endotoxins not only easily induce colon cancer, but are absorbed by the body into the blood and spread all over the body, which can cause dizziness, fatigue, insomnia, pigmentation, and induce senile dementia. Difficulty and exertion during defecation can lead to anal fissure, hemorrhoids, and uterine prolapse in women, and can cause life-threatening to patients with liver cirrhosis, high blood pressure, and coronary heart disease. The increase of bifidobacteria in the intestine produces a large amount of organic acids; lactic acid and acetic acid reduce the pH in the intestinal cavity, increase the humidity of the feces, stimulate intestinal peristalsis, change the frequency and shape of the stool to prevent constipation, and these acids can also resist pathogenic bacteria infection, Inhibiting the formation of spoilage substances and carcinogenic substances in the intestine can prevent cancer and cure intractable chronic enteritis and diarrhea.

(3) Synthesize vitamins and amino acids to improve immunity

Bifidobacterium synthesizes a variety of B vitamins (B1, B2, B6, folic acid, etc.) Contains vitamin B12.5-250mg, vitamin B2100mg, vitamin B6100mg, niacin 400μg. In addition to the intake of exogenous vitamins in food, the human body mainly relies on the synthesis of bifidobacteria. Bifidobacteria can also inhibit the growth of Bacillus that decomposes thiourea (vitamin B1) and prevent the loss of vitamin B1. It can also synthesize amino acid substances to be absorbed and utilized by the intestines to improve immunity. Moreover, it has been reported that bifidobacteria can also enhance the production of immunoglobulin A antibodies, activate the phagocytic activity of macrophages, and improve the body's resistance to infection. Prevent, inhibit and kill tumor cells.

Application of oligosaccharides in dairy products

(1) Application of oligosaccharides in milk powder Oligosaccharides are

more suitable for additives in milk powder to produce infant formula milk powder and milk powder for middle-aged and elderly people. The digestive tract function of infants and middle-aged and elderly people is not very good, and they are prone to calcium deficiency. Isomaltooligosaccharide not only has the effect of bifidobacterium proliferation, but also has the effects of lowering blood fat, lowering blood sugar, and promoting the absorption of mineral elements. How to produce nutritionally balanced healthy milk powder is a problem facing every dairy production enterprise. Parenting experts remind: Infant milk powder added with oligosaccharides such as isomalto-oligosaccharide and fructo-oligosaccharide is a very suitable formula for babies. Isomaltooligosaccharide can also be used to produce functional milk powder such as special milk powder for the elderly, sugar-free high-fiber milk powder, etc.

The amount of isomaltooligosaccharide added: 1%-5%.

Adding method: Compared with the production process of ordinary milk powder, the production process of functional formula milk powder has two more processes, namely, the batching process and the homogenization process, and the other processes are basically the same. Thermally stable raw materials such as desalted whey powder, oligosaccharides, white granulated sugar, refined vegetable oil, trace elements and some vitamins (VA, VD) are generally added during batching, and then homogenized, sterilized, concentrated, spray-dried and packaged, etc. .

Cost advantage: the market price of pure milk powder is about 15,000-16,000 yuan/ton, while the market price of high-purity isomaltooligosaccharide IMO-900 is only about 12,000 yuan/ton; and it can also improve the quality of the product , Increase the functionality of the product, increase the selling point of the product, and reduce the cost.

(2) Application of oligosaccharides in fermented yogurt

Yogurt is the fastest-growing dairy product, and it is also one of the most popular beverages among healthy dairy products that drink while walking.

Formula design:

high-quality fresh milk 75%, whole milk powder 5%, fructose syrup (71%) 3%, sucrose 2%, water 5.8%, oligosaccharide (isomaltooligosaccharide-900) 6.5%, starter ( Streptococcus thermophilus: Lactobacillus bulgaricus = 1:1) 2.5%, stabilizer 0.2%.

(3) Application of oligosaccharides in flavored milk drinks

Flavored milk drinks have appeared in domestic and foreign markets for many years. In addition to milky flavor, they also have fruity flavors. Due to its unique flavor and certain nutrition, it is very popular among consumers, especially children and young women. Adding oligosaccharides in flavored milk drinks can greatly increase the nutritional and health functions of milk drinks.

Formula design (taking chocolate-flavored milk beverage as an example):

raw milk (milk powder) 80%-90% (9%-12%), fructose syrup (71%) 6%-8%, sucrose 4%-6% , Oligosaccharide (isomaltooligosaccharide-900) 6%-8%, cocoa powder 1%-2%, stabilizer 0.2%, appropriate amount of vanillin, appropriate amount of essence, appropriate amount of pigment.

(4) Application of oligosaccharides in lactic acid bacteria drinks

Lactic acid bacteria drinks, also known as fermented acidic milk drinks, usually use milk or milk powder, vegetable protein milk (powder), fruit and vegetable juice, sugar as raw materials, with or without adding Food additives and auxiliary materials are active (non-sterilizing) or inactive (sterilizing) beverages made by sterilization, cooling, inoculation of lactic acid bacteria starter culture and fermentation, and then dilution. Although the active bacteria beverage contains a certain amount of beneficial bacteria, there are very few beneficial bacteria left after passing through the human digestive tract, and its nutritional and health care functions are greatly reduced. Inactive bacteria beverages and functional ingredients are difficult problems facing every milk beverage manufacturer. With its superior health effects, oligosaccharides provide a good choice for dairy production enterprises and bring new hope.

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