Present status and future of functional oligosaccharide development
in Japan*
Teruo Nakakuki
Research Institute, Nihon Shokuhin Kako Co., Ltd.,
30 Tajima, Fuji, Shizuoka, 417-8530, Japan
Abstracts: Several oligosaccharides such as glycosylsucrose,
fructo-oligosaccharides, malto-oligosaccharides, isomalto-oligosaccharides
(branched-oligosaccharides), galacto-oligosaccharides, xylo-oligosaccharides,
isomaltulose (palatinose), and lactosucrose have been produced on an
industrial scale. Recent developments in industrial enzymology have
made possible a series of new starch oligosaccharides such as b-1,6
linked gentio-oligosaccharides, a,a-1,1
linked trehalose, a-1,3 linked nigero-oligosaccharides,
and branched-cyclodextrins. Some new sweeteners, including trehalose
and nigero-oligosaccharides, are being developed as food ingredients
with physiologically unique functions such as superoxide dismutase-like
activity and immunological activity. Also, soybean oligosaccharides
containing raffinose, stachyose, and other oligosaccharides mentioned
above are now used in beverages, confectionery, bakery products, yogurts,
daily products, and infant milk. In 1991, the Japanese government legislated
for Foods for Specified Health Use (FOSHU). FOSHU increased the total
to 223 items of which more than 50 % incorporate oligosaccharides as
the functional components. Furthermore, the Ministry of Health, Labor,
and Welfare published the proposal for a new system named Foods with
Health Claims (FHC), which was carried out in April 2002.
* A special topic issue on the
science of sweeteners.
** Corresponding author.
Page last modified 18 August 2002.
Copyright © 2002 International Union of Pure and Applied Chemistry.
Questions or comments about IUPAC, please contact, the Secretariat.
Questions regarding the website, please contact web
manager.
