Oligosaccharides are low molecular weight carbohydrates with a degree of
polymerisation ranging from 3 to 10 sugar residues. These compounds have attracted
an increasing attention because of their functional effects on human health, as well as
their physicochemical properties, which are of interest for various applications in food
technology. The functionality of oligosaccharide depends on its chemical structure,
which relies on the nature of the building sugar residues, the linkage type, and the
degree of polymerisation. Oligosaccharides can be found naturally in foods (from
plants and animals) or are produced by the synthesis from disaccharide substrates or by
the hydrolysis of polysaccharides (physical, chemical and/or biotechnological process).
Certain oligosaccharides present important beneficial properties for consumers,
including anti-carcinogenic effect, low caloric value and prebiotic properties. Prebiotics
are selectively fermented ingredients that allow specific changes in the composition
and/or activity of the gastrointestinal microbiota, which provides health benefits and
well-being to the consumer. In the food industries, the oligosaccharides have been
applied as dietary fiber, sweetener, and weight control agent, and as a humectant in
confectioneries, bakeries and breweries. Thus, oligosaccharides are natural compounds
that have been widely studied and used in science and industry. This chapter reviews (i)
the chemical structure, (ii) emerging trends in production, (iii) applications in science
and technology, as well as (iv) the beneficial health of oligosaccharides. In general, this
chapter is useful for teachers, students and researchers seeking to understand the
chemistry and the future research of oligosaccharides
Keywords: Applications, Biological properties, Biotechnological production,
Carbohydrate chemistry, Chemical synthesis, Classification, Health benefits, Hydrolysis
of polysaccharides, Physicochemical properties, Prebiotic properties.
