GOS
| Nom du produit | GOS (Galacto-oligosaccharide) |
|---|---|
| Autres noms | Transgalactosylated oligosaccharide, Oligogalactosyllactose, GOS syrup |
| Numéro CAS | 6587-31-1 (for GOS mixture); individual oligomers have distinct CAS numbers |
| Apparence | Clear to slightly opalescent, colorless to pale yellow syrup |
| Active Component | Galacto-oligosaccharides (GOS) |
| Assay | ≥ 55% (w/w) GOS on dry basis (HPLC) |
| Perte au séchage | ≤ 30.0% (syrup) |
| Métaux lourds | ≤ 10 ppm |
| Solubilité | Freely soluble in water |
| Colis | 25 kg polyethylene drums, 250 kg polyethylene drums |
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Synonymes : Galacto-oligosaccharide, GOS, Transgalactosylated oligosaccharide, Oligogalactosyllactose, GOS syrup
Galacto-oligosaccharides (GOS) are a class of prebiotic oligosaccharides composed of galactose units linked to a terminal glucose or galactose molecule via β-glycosidic bonds. They occur naturally in human milk and are commercially produced from lactose using β-galactosidase enzymes. GOS has a long history of use in infant nutrition, where it is added to mimic the prebiotic effects of human milk oligosaccharides.
Structurally, GOS consists of a mixture of oligomers with varying degrees of polymerization (DP 2–8), primarily galactosyllactose and longer galactan chains. The β-(1→4) and β-(1→6) linkages are resistant to digestion in the upper gastrointestinal tract, allowing GOS to reach the colon intact, where it selectively stimulates the growth of beneficial bacteria such as Bifidobacteria and Lactobacilli.
Commercial GOS is standardized to a minimum of 55% GOS content on a dry basis, typically available as a syrup or powder. It is widely used in infant formula, dietary supplements, functional foods, and beverages, as well as in clinical nutrition and animal feed. Its excellent stability, mild sweetness, and low caloric value make it a preferred prebiotic ingredient for formulators.
| Paramètre | Spécifications |
|---|---|
| Assay (GOS, dry basis) | ≥ 55.0% |
| Identification | Conforms to standard |
| Perte au séchage | ≤ 30.0% |
| Résidu au feu | ≤ 0,5% |
| Métaux lourds | ≤ 10 ppm |
| Limites microbiologiques | Total plate count ≤ 1000 cfu/g; Yeast & Mold ≤ 100 cfu/g; E. coli absent; Salmonella absent |
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