Stachyose
Nutritional Enhancers
Sweeteners
470-55-3
C₂₄H₄₂O₂₁
$17.82 ~ $26.73
Food
Free sample from 100g(NF)
One unit of:25kg/barrel
One unit of:25kg/barrel
25kg/barrel
Product Info
What is Stachyose?
Stachyose is a naturally occurring tetrasaccharide sugar that functions as a highly effective prebiotic, selectively stimulating the growth of beneficial Bifidobacteria in the gut for improved digestive health and is often used in functional foods.
How is Stachyose made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Select, clean, and soak raw materials (e.g., soybeans) to prepare them for extraction. | Note: Raw material is typically non-GMO soybeans or other legumes. Control points include checking for purity, moisture content, and absence of foreign matter. |
| 2 | Aqueous Extraction | Extract soluble sugars from the prepared material using hot water. | Control Point: Critically control water temperature (50-70°C) and extraction time to maximize the yield of oligosaccharides without excessive protein denaturation. |
| 3 | Filtration & Clarification | Filter the crude extract through presses or centrifuges to remove insoluble solids like fiber and protein. | Control Point: Monitor the clarity and turbidity of the liquid post-filtration. The solid by-product (soybean meal) can be repurposed. |
| 4 | Decolorization | Pass the clarified liquid through an activated carbon column to adsorb and remove color pigments. | Control Point: Monitor the color value of the solution. Regulate the flow rate and contact time with the activated carbon for effective color removal. |
| 5 | Ion Exchange | Pump the solution through cation and anion exchange resins to remove mineral salts and other ionic impurities. | Control Point: Continuously monitor the electrical conductivity of the outlet stream. A low, stable reading indicates effective demineralization. |
| 6 | Chromatographic Separation | Use simulated moving bed (SMB) chromatography to separate Stachyose from other sugars (sucrose, raffinose, etc.). | Note: This is the most critical purification step. Control points include precise management of temperature, pressure, and flow rates. Purity of the Stachyose fraction is verified using HPLC. |
| 7 | Concentration | Concentrate the purified Stachyose solution by removing water under vacuum using an evaporator. | Control Point: Use low temperature and vacuum to prevent thermal degradation. Monitor the solids content (Brix) to achieve the target concentration before drying. |
| 8 | Spray Drying | Atomize the concentrated liquid into a hot air chamber to instantly evaporate remaining water, forming a fine powder. | Control Point: Strictly control the inlet and outlet air temperatures and atomization pressure to ensure desired particle size and final moisture content (typically <5%). |
| 9 | Sieving & Packaging | Sieve the Stachyose powder for uniform particle size and package it into sealed, food-grade containers in a cleanroom environment. | Note: Perform final quality control tests for purity (assay), microbial limits, heavy metals, and moisture. Ensure packaging is hermetically sealed to prevent moisture absorption and contamination. |
Technical Specifications
| CAS Number | 470-55-3 |
| Chemical Formula | C₂₄H₄₂O₂₁ |
| Solubility | Soluble in water |
| Storage Conditions | Store sealed in cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Probiotic supplements
infant formula
health foods
beverages
Mechanism of action:
| Parameter | Stachyose |
|---|---|
| Functional Category | Prebiotic Fiber; Bulking Agent; Low-Calorie Sweetener; Humectant. |
| Key Ingredients | Stachyose (a tetrasaccharide of the raffinose family of oligosaccharides). |
| Mechanism of Action | Resists hydrolysis by human salivary and intestinal enzymes, passing undigested to the large intestine. It functions as a selective substrate for beneficial gut microbiota (e.g., Bifidobacteria, Lactobacilli), promoting their proliferation. Fermentation by these bacteria produces short-chain fatty acids (SCFAs), which lower colonic pH and provide metabolic benefits. |
| Application Effect in Product | Increases dietary fiber content; supports "prebiotic" or "gut health" claims; provides bulk and texture in reduced-sugar formulations; offers mild sweetness (approx. 25-40% of sucrose) with a clean taste profile; improves moisture retention to enhance shelf stability and texture in baked goods or bars; can be used in symbiotic formulations to support probiotic viability. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Stachyose | Tetrasaccharide Prebiotic (RFO) | Four-sugar molecule (galactose-galactose-glucose-fructose). Sourced from legumes like soybeans. | Highly stable against heat and acid. Very selective for promoting Bifidobacteria. Less gas at moderate doses compared to some shorter-chain prebiotics. | More expensive and less common than FOS/Inulin. High doses can still cause digestive discomfort. | Targeted support for Bifidobacteria growth. Use in processed functional foods due to its stability. | For potent, specific action on Bifidobacteria and superior stability, when cost is a secondary factor. |
| Fructo-oligosaccharides (FOS) | Oligosaccharide Prebiotic (Fructan) | Short chains of fructose units. Naturally found in chicory root, onions, garlic. Has a slightly sweet taste. | Widely available, cost-effective, and extensively researched. Can replace some sugar in foods. | Rapidly fermented, which can cause significant gas and bloating in sensitive individuals. Less stable in acidic conditions. | General, affordable prebiotic support for individuals not prone to digestive sensitivity. Sweetener replacement. | For a low-cost, well-studied prebiotic if you tolerate rapid-fermenting fibers well. |
| Galacto-oligosaccharides (GOS) | Oligosaccharide Prebiotic (Galactan) | Chains of galactose units with a terminal glucose. Typically derived from lactose. | Very well-tolerated. Structurally similar to human milk oligosaccharides (HMOs). Strong scientific backing, especially in infant nutrition. | Derived from milk (lactose), making it unsuitable for those with milk allergies or severe lactose intolerance. | Infant formula, gentle prebiotic supplementation for sensitive adults, promoting both Bifidobacteria and Lactobacilli. | For a gentle, effective prebiotic with excellent research backing, particularly if dairy derivatives are not a concern. |
| Inulin | Polysaccharide Prebiotic (Fructan) | Longer chains of fructose units. A form of soluble fiber. Sourced commonly from chicory root. | High in fiber, promotes satiety, and can improve food texture (e.g., as a fat replacer). Ferments more slowly than FOS. | Can cause significant bloating and discomfort, especially at higher doses. Can alter the texture of liquids. | Increasing overall dietary fiber intake while providing prebiotic benefits. Use in low-fat food formulations. | If you seek the dual benefits of a prebiotic and a significant soluble fiber source for satiety and regularity. |
| Xylooligosaccharides (XOS) | Oligosaccharide Prebiotic (Xylan) | Short chains of xylose units. Derived from plant fibers like corn cobs or bamboo. | Effective at a very low dose (1-2 grams) compared to others (5+ grams), minimizing side effects like gas. | Less commercially available as a standalone product. Research is less extensive than for FOS or GOS. | Daily prebiotic support for individuals highly sensitive to bloating from other prebiotics. Low-dose applications. | If you need an effective prebiotic with the lowest possible dose and minimal risk of digestive side effects. |
| Raffinose | Trisaccharide Prebiotic (RFO) | Three-sugar molecule (galactose-glucose-fructose). Found in beans, cabbage, broccoli, and other vegetables. | Naturally occurring in a healthy diet. Stable molecule, similar to stachyose. | A primary contributor to flatulence from eating beans. Less potent as a prebiotic than stachyose on a per-gram basis. | Not typically used as a supplement; consumed as part of a diet rich in legumes and cruciferous vegetables. | This is rarely chosen as a supplement but is an integral, beneficial component of a whole-foods diet. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications