Method for preparing a polydispersed saccharide composition and resulting polydispersed saccharide composition

Abstract

The invention concerns a method for preparing a polydispersed saccharide composition poor in glucose (G), fructose (F) and saccharose (GF) containing at least 93.5% by weight per dry matter of fructo-oligosaccharides constituted by a chain of fructose units with a terminal glucose of formula GF n , n and m being between 2 and 20 and comprising a content of glucose, fructose and saccharose in total less than 5% by weight per dry matter. The method consists in subjecting a substance containing fructanes to partial hydrolysis, the said substance containing fructanes of an average degree of polymerisation not less than 7 and containing glucose, fructose and saccharose in total at most 3.5% by weight per dry matter.

1 . Method for preparing a polydispersed saccharide composition low in glucose (G), fructose (F) and saccharose (GF), comprising at least 93.5% by weight relative to the dry matter of fructo-oligosaccharides consisting of chains of fructose units of formula F m  and of chains of fructose units with a terminal glucose of formula GF n , n and m being between 2 and 20 and comprising a glucose, fructose and saccharose content in total of less than 5% by weight relative to the dry matter, following which a fructan-containing material is subjected to partial hydrolysis, the said material containing fructans with an average degree of polymerization of greater than or equal to 7, and containing at most 3.5% by weight relative to the dry matter in total of glucose, fructose and saccharose  
     
     
         2 . Method of preparation according to    claim 1   , characterized in that the fructo-oligosaccharides obtained correspond to the formula GF m , in which n and m are between 2 and 10, preferably between 2 and 9.  
     
     
         3 . Method of preparation according to    claim 1    or    2   , characterized in that the polydispersed saccharide composition obtained remains clear in aqueous solution at a concentration of 75%, preferably of 77%, by weight relative to the dry matter, at room temperature.  
     
     
         4 . Method of preparation according to any one of the preceding claims, characterized in that the polydispersed saccharide composition comprises at least 95% by weight relative to the dry matter of fructo-oligosaccharides and in that the said material contains at most 2%, preferably at most 1%, by weight relative to the dry matter in total of glucose, fructose and saccharose.  
     
     
         5 . Method of preparation according to any one of the preceding claims, characterized in that the fructans are of the inulin type and in that the partial hydrolysis is obtained using an enzymatic preparation having an endo-inulase activity.  
     
     
         6 . Method of preparation according to any one of    claims 1    to    4   , characterized in that the fructans are of the levan type and in that the partial hydrolysis is obtained using an enzymatic preparation having an endo-inulase activity.  
     
     
         7 . Method of preparation according to any one of the preceding claims, characterized in that the hydrolysis is carried out in aqueous solution at a temperature of 58 to 62° C., at a pH of 5.2 to 5.6 and using an enzyme preparation containing 0.25 to 12, preferably 0.25 to 6, enzyme units (NOVO method) per gram of dry matter of fructans.  
     
     
         8 . Polydispersed saccharide composition low in glucose (G), fructose (F) and saccharose (GF), characterized in that it comprises at least 93.5% by weight relative to the dry matter of fructo-oligosaccharides consisting of chains of fructose units of formula F m  and of chains of fructose units with a terminal glucose of formula GF n , n and m being between 2 and 20, in that it comprises a glucose, fructose and saccharose content in total of less than 5%, preferably less than 4%, by weight relative to the dry matter, and in that the fructo-oligosaccharides comprise more than 43% by weight relative to the dry matter of fructo-oligosaccharides of formula F m .  
     
     
         9 . Polydispersed saccharide composition according to    claim 8   , characterized in that the fructo-oligosaccharides correspond to the formula F n  or GF m , in which n and m are between 2 and 10, preferably between 2 and 9.  
     
     
         10 . Polydispersed saccharide composition according to    claim 8    or    9   , characterized in that the fructo-oligosaccharides comprise more than 45% by weight relative to the dry matter of fructo-oligosaccharides of formula F m .  
     
     
         11 . Polydispersed saccharide composition according to any one of    claims 8    to    10   , characterized in that it comprises at most 1% by weight relative to the dry matter of saccharose.  
     
     
         12 . Polydispersed saccharide composition according to any one of    claims 8    to    11   , characterized in that it remains clear in aqueous solution at a concentration of 75%, preferably of 77%, by weight relative to the dry matter, at room temperature.  
     
     
         13 . Product comprising a polydispersed saccharide composition according to any one of    claims 8    to    12   , characterized in that this product is chosen from the group consisting of human or animal food products, functional food products, pharmaceutical products or cosmetic products.