Explain about the Fructnns as Food Ingredients?

Oligosaccharides have several functional/technological attributes that give them a potential for incorporation into foods. They can:

• modify freezing point and moisture content,
• have variable stability to acid, on storage and processing,
• have bacteriostatic prope ties,
• may stabilize proteins,
• retain flavour, aroma,
• affect colour formation,
• variable sweetening power, thus variable energy density and carcinogenicity,
• can be used as fat replacers since they confer mouth feel and texture similar to fat, and
• can be used as bulking agents.