NATURAL Stachyose Food Sources
- Naturally sourced from STACHYS RIEDERI ROOT (Chinese artichokes)
- 22% sweetness of sucrose
- High moisture retention andhygroscopicity, no reduction
- High stability and will notdecompose at 100'C
- No odor, slightly sweet
Stachyose, which is an oligosaccharide that cannot be digested by humans. Specifically, stachyose is a tetrasaccharide with a galactose-galactose-glucose-fructose molecular structure .Given that the digestive enzymes produced by the mammalian gastrointestinal tract can degrade only α-1,4 glycosidic bonds, stachyose is not broken down in the stomach or small intestine, but it is used by some beneficial bacteria in the intestine . The end products of stachyose metabolism by these bacteria are short-chain fatty acids (SCFAs) , which can promote the proliferation of gut bacteria and provide energy. Stachyose has been found to maintain the gut health.
**Physicochemical Properties of Stachyose:**
1. Stachyose appears as a white powder, has a fresh taste, and does not have any peculiar smell.
2. The sweetness of stachyose is 22% of the sweetness of sucrose.
3. It is easily soluble in water, with a solubility of 130 g at 20ºC; however, it does not dissolve in organic solvents such as ether and ethanol.
4. Its moisture retention and hygroscopicity are lower than those of sucrose but higher than that of high fructose syrup.
5. The osmotic pressure of stachyose is nearly the same as that of sucrose.
6. The melting point of stachyose is 101ºC. The crystallization water is lost after vacuum heating to 115ºC, and the melting point of anhydrous stachyose ranges from 167ºC to 170ºC.
7. Stachyose is non-reducing.
The Function of Stachyose:
The Application of Stachyose:
