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

Table 2

values obtained after the analysis of OsLu and Vivinal GOS by DSC using three heating rates and three subsequent cycles of heating and cooling.

	Heating rate (°C/min)	(°C)
		Cycle 1	Cycle 2	Cycle 3
OsLu	1	17.1	57.1	61.3
	5	12.3	16.3	19.7
	20	−2.3	8.8	11.0
Vivinal GOS	1	26.7	82.0	85.3
	5	13.9	57.0	61.2
	20	5.0	24.1	28.6