ABSTRACT
This chapter discusses three disaccharides: lactulose, lactitol, and lactose. The rst two are derived from the parent compound lactose and are shown in Figure 5.1. Each may be perceived as having prebiotic properties; however, the denition has been evolving and at this time it is more restricted. In vivo effects must be proven and physiological and microbiological effects should reach more distal parts of the colon.1,2 As a result only lactulose is currently accepted as a probable prebiotic.2 It is nevertheless recognized that different disaccharide compounds may, under in vitro
CONTENTS
5.1 Introduction ....................................................................................................95 5.2 Lactulose .........................................................................................................97
