Page 15 - Baking Europe Journal - Winter 2022
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INGREDIENTS
                                                                                        SUGAR REPLACEMENT     15











            “The main benefi t of using oligosaccharides is that
            they generally come from plants, so are perceived

            as being a healthier option than artifi cial additives.”




            and GOS is poor digestive        per day, an amount that limits their   They are generally tasteless, can
            tolerance; over-consumption can   use in baked goods. Dietary fi bre,   tolerate heat well and can improve
            lead to diarrhoea and bloating.   and oligosaccharides as a whole,   gut health. They are therefore
            For FOS and GOS abdominal        have been shown to have positive   viable candidates where partial
            complaints may be experienced    health benefi ts, such as reducing the   replacement of sugar is required
            when ingested at greater than 20g   risk of non-communicable diseases.   in a recipe.



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               obesity-a-plan-for-action/childhood-obesity-a-plan-for-action (Accessed: 5 June 2018).
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