Technical and economic analysis of the production of oligosaccharides in the food industry

Abstract

This chapter explores the expanding market for oligosaccharides, emphasizing their diverse applications as prebiotics in food and infant nutrition. It discusses the production processes of key oligosaccharides -including galacto-oligosaccharides (GOS), fructo-oligosaccharides (FOS), 2′-fucosyllactose (2′-FL), and 3-fucosyllactose (3′-FL)- highlighting industrial advancements and the role of recombinant fermentation technologies. Special attention is given to purification methodologies such as membrane separation and chromatography, which enhance product purity. Additionally, a techno-economic analysis is presented for a prebiotic mixture containing GOS, lactulose, and epilactose, incorporating experimental data to assess the impact of plant scale, enzyme costs, and process parameters on the minimum product selling price. By integrating market trends with technical and economic insights, this chapter provides a comprehensive overview of oligosaccharide production, offering valuable perspectives for researchers and industry professionals seeking to optimize biotechnological processes and commercial viability in the evolving prebiotic sector.