Obtaining of food-grade natural prebiotic oligosaccharides by enzymatic synthesis from disaccharides

New method of obtaining from natural disaccharides or

disaccharide-rich food by-products Lactosacarose (A) and main lactofructosilated derivatives The present invention obtains lactosil-fructosilated with a degree of polymerization between 4-10 by a combined and sequential process of transfructosylation using two enzymes.
The bi-enzimatic reaction substrates are lactose and sucrose or by-products food rich in disaccharides, e.g.. Cheese Whey permeate or those resulting from the exploitation of the sugar cane.
The synthesis process is simple and cost-effective to use substrates, reagents and equipment for low cost, and is therefore also easily scalable.
The obtained lactosil-fructosilated derivatives are potentially prebiotics powerful prebiotics due to their structural characteristics and of link, and its high structural affinity with fructooligosaccharides (FOS).
The lactosil-fructosilated derivatives can be a food composition with potential positive effects on the health of the gastrointestinal system (prevention of constipation, development of hyperlipidemia, or inflammatory bowel disease).

Main innovations and advantages

· The synthesis of lactosil-fructosilated derivatives from disaccharidesprocedure offers higher performance, higher purity and lower costthan current procedures for the synthesis of lactosil-fructosilatedderivatives.
· The procedure of synthesis originates a variety of lactosil-fructosilatedderivatives, including some not previously described.
· The final product is free of undesirable substances, the use of food-grade reagents.
· The process is environmentally clean without generation of toxic by-products.
· The product is also a sweetener, and low in calories.