The functions and functions of xylo-oligosaccharides are: reducing the production of toxic fermentation products and harmful bacterial enzymes; inhibiting pathogenic bacteria and diarrhea; preventing constipation; and promoting the body’s production of B vitamins and other nutrients. Xylo-oligosaccharides are generally added to medicines and health care products, dairy beverages, and food products (desserts, candies, etc.) and can be purchased and consumed.
About xylo-oligosaccharides:
There is something called xylan in the cell wall of plants. It is extracted through high-pressure cooking or steam treatment, and then degraded with xylanase extracted from bacteria to obtain xylo-oligosaccharides. Many plant raw materials can be used to produce xylo-oligosaccharides, such as corn cobs, sugarcane bagasse, cottonseed husks, wheat bran, wheat straw, rice straw, rice husks, bark, etc., which can be said to be treasures among waste materials.
At present, xylo-oligosaccharide is a new food raw material approved by the state. It can be used in all foods except infants and young children. The daily consumption does not exceed 3 to 5 grams (normal health care amount). However, xylo-oligosaccharides used in food must be made from wheat straw and corn cobs.
Xylo-oligosaccharides are a godsend for the food industry. Compared with other sugars or oligosaccharides, their biggest advantage is their excellent stability. It is very stable in the pH range of 2 to 8, and almost all foods are within this range, including acidic foods such as yogurt and carbonated drinks. It can withstand high temperatures of 121°C (equivalent to the temperature of a pressure cooker) for more than 1 hour, so it can be used for high-temperature sterilization of food and baked goods.
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Post time: Mar-19-2024
