Product Introduction

Raffinose is a trisaccharide composed of galactose, fructose, and glucose. It is found in various plants, such as beans, cabbage, and Brussels sprouts. Raffinose is not easily digested by humans, because humans do not possess the α-galactosidase enzyme necessary to break down the α-1,6-glycosidic bond. However, it can be fermented by bacteria in the lower intestine.

Production Process

Raffinose is typically extracted from cottonseed meal or sugar beet molasses. The extraction process involves several steps, including hydrolysis of the raw material, decolorization, crystallization, and drying.

Functions and Effects

Raffinose has several beneficial effects on human health. It acts as a prebiotic, promoting the growth of beneficial bacteria in the gut. By promoting the growth of Bifidobacteria, it contributes to gut health and may improve digestive function. Raffinose can also help to improve the absorption of minerals, such as calcium and magnesium. Furthermore, it has been shown to have antioxidant properties, protecting cells from damage caused by free radicals.

Application Scenarios

Raffinose is used as a nutritional fortifier in various food products, including infant formula, dairy products, and baked goods. It is also used in dietary supplements and functional foods to promote gut health and improve nutrient absorption. In the pharmaceutical industry, raffinose is used as a stabilizer for proteins and vaccines.

Packaging and Storage

Raffinose should be packaged in airtight containers to prevent moisture absorption and contamination. It should be stored in a cool, dry, and well-ventilated place, away from direct sunlight and heat. Under proper storage conditions, raffinose has a shelf life of 24 months.

Citations

  • EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA). (2016). Scientific Opinion on Dietary Reference Values for nutrients. EFSA Journal, 14(3), 442.
  • Patel, S., Goyal, A. (2011). The current trends and future perspectives of prebiotics research: a review. 3 Biotech 1, 4, 411–415.
  • Rycroft, C. E., Jones, M. R., Gibson, G. R., & Rastall, R. A. (2001). A comparative in vitro evaluation of the fermentation properties of prebiotic oligosaccharides. Journal of Applied Microbiology, 91(1), 87-95.
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