Polysaccharides & Oligosaccharides.

Oligosaccharides are short chains of sugars strung together to make molecules with new functions. Polysaccharides are simply larger chains of sugars than oligosaccharides. Unlike normal table sugar, these kinds of long saccharide chains are often not digestible and so they can be used in novel ways without being a source of calories.

Carbohydrate synthesis and conversion are at the center of cellular metabolism. Conagen’s scientists and engineers have developed an array of carbohydrate production technologies, from next-generation natural sweeteners to essential pharmaceutical, nutraceutical, and food ingredients. For example, our products developed through polysaccharide and oligosaccharide synthesis are found in the anti-coagulant heparin, the osteoarthritis treatment chondroitin, and as part of the stevia glycosides which are used as superior non-caloric sweeteners in foods and beverages globally.

Polysaccharides and oligosaccharides in the food and beverage industry

Carbohydrate research and technology are expanding, as is interest in these molecules and their applications in the food and beverage industry.

Due to their technological and nutritional features, polysaccharides and oligosaccharides can improve the quality, texture, and nutritional value of food products. In their capacity as dietary fibers, these carbohydrate products are popular food additives, used as well as thickening, emulsifying, and stabilizing agents. As nutritional food ingredients, polysaccharides and oligosaccharides are also being used as fat replacers, prebiotics, and antiulcer agents.