Abstract
A polyfructan synthesized from sucrose by the action of Aspergillus sydowi conidia was composed of 2, 1-linked beta fructofrunoside residues with a molecular weight of >10 million. It was a white powder with no taste and no flavor. Moreover, it was water soluble and its free flowing powder characteristic seemed to be explained by its high amount of Brunauer Emmett and Taller (B.E.T) monomolecular layer of adsorbed water compared with other saccharides. The polyfructan solution had a much lower viscosity than those of other polysaccharide solutions. The solution was stable under moderate heating and shearing. The polyfructan might be used as a dietary fiber, as a low calorie bulking agent for sweeteners such as Aspartame, or as a fat substitute in various processed foods like ice cream and baked cheese cake.
Talk to us
Join us for a 30 min session where you can share your feedback and ask us any queries you have
Schedule a callDisclaimer: All third-party content on this website/platform is and will remain the property of their respective owners and is provided on "as is" basis without any warranties, express or implied. Use of third-party content does not indicate any affiliation, sponsorship with or endorsement by them. Any references to third-party content is to identify the corresponding services and shall be considered fair use under The CopyrightLaw.
