Abstract
A polyfructan synthesized from sucrose by the action of Aspergillus sydowi conidia was composed of 2,1-linked beta fructofuranoside residues with a molecular weight of over 10 million. It was a water soluble white powder and had no taste and flavor. Its free flowing powder characteristic seemed to be explained from its high amount of 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 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.
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© 1994 Springer Science+Business Media New York
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Harada, T., Suzuki, S., Taniguchi, H., Sasaki, T. (1994). Characteristics and Applications of a Polyfructan Synthesized from Sucrose by Aspergillus Sydowi Conidia. In: Nishinari, K., Doi, E. (eds) Food Hydrocolloids. Springer, Boston, MA. https://doi.org/10.1007/978-1-4615-2486-1_7
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DOI: https://doi.org/10.1007/978-1-4615-2486-1_7
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