Stability of Oligosaccharides Derived from Lactose and Lactulose regarding Rheological and Thermal Properties

Table 1

Carbohydrate composition (% of total carbohydrates) of OsLu and Vivinal GOS.

	Glc	Fru	Gal	Di	Lac	Lu	Tri	Tetra	Penta	Hexa
OsLu	-	0.6; (±0.2)	14.1; (±1.0)	21.1; (±1.1)	-	26.1; (±1.2)	25.6; (±0.7)	9.7; (±0.7)	2.6; (±0.6)	0.2; (±0.1)
Vivinal GOS	20.7; (±2.1)	-	1.4; (±0.1)	20.5; (±0.6)	18.0; (±0.2)	-	21.0; (±0.7)	13.1; (±0.8)	4.8; (±0.6)	0.7; (±0.4)

Note. These values are per 100 g of carbohydrates. Standard deviation values are given in brackets.