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

Table 3

Percentages of weight loss and weight accumulated obtained from the TGA curves of OsLu and Vivinal GOS.

	Range of temperature (°C)	Weight loss (%)	Weight accumulated (%)
OsLu	25–90	1.4	98.4
	90–157	3.3	95.2
	157–252	25.6	69.6
	252–900	52.2	17.4
Vivinal GOS	25–116	3.1	96.9
	116–170	2.1	94.8
	170–252	16.1	76.9
	252–900	60.4	18.2