Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered!

Jackson, P. P. J. ORCID: https://orcid.org/0000-0003-0098-4719, Wijeyesekera, A. ORCID: https://orcid.org/0000-0001-6151-5065 and Rastall, R. A. (2023) Inulin‐type fructans and short‐chain fructooligosaccharides—their role within the food industry as fat and sugar replacers and texture modifiers—what needs to be considered! Food Science & Nutrition, 11 (1). pp. 17-38. ISSN 2048-7177 doi: 10.1002/fsn3.3040

Abstract/Summary

Inulin and oligofructose are classes of prebiotics belonging to a group of nondigestible carbohydrates referred to as inulin‐type fructans. While short‐chain fructooligosaccharides are enzymatically synthesized from the hydrolysis and transglycosylation of sucrose. Inulin‐type fructans and short‐chain fructooligosaccharides act as carbon sources for selective pathways supporting digestive health including altering the composition of the gut microbiota along with improving transit time. Due to their physicochemical properties, inulin‐type fructans and short‐chain fructooligosaccharides have been widely used in the food industry as partial replacements for both fat and sugar. Yet, levels of replacement need to be carefully considered as it may result in changes to physical and sensory properties that could be detected by consumers. Furthermore, it has been reported depending on the processing parameters used during production that inulin‐type fructans and short‐chain fructooligosaccharides may or may not undergo structural alterations. Therefore, this paper reviews the role of inulin‐type fructans and short‐chain fructooligosaccharides within the food industry as fat and sugar replacers and texture modifiers, their impact on final sensory properties, and to what degree processing parameters are likely to impact their functional properties.

Item Type	Article
URI	https://reading-clone.eprints-hosting.org/id/eprint/107365
Identification Number/DOI	10.1002/fsn3.3040
Refereed	Yes
Divisions	Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Microbial Sciences Research Group Life Sciences > School of Chemistry, Food and Pharmacy > Department of Food and Nutritional Sciences > Food Research Group
Uncontrolled Keywords	carbohydrates, chemistry, food processing, inulin, physical, polysaccharides, prebiotics, sensory
Publisher	Wiley
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