Description:Fructooligosaccharides are also called oligofructose or sucrose trisaccharide oligosaccharides. Fructooligosaccharides are commonly found in many fruits and vegetables. Sucrose molecules are combined with 1-3 fructose molecules by β-(1→2) glycosidic bonds to form sucrose triose, sucrose tetraose and sucrose pentaose, which are straight-chain hetero-oligosaccharides composed of fructose and glucose. The molecular formula is G-F-Fn (n=1, 2, 3, G is glucose, F is fructose).
It is made of sucrose as raw material, transformed and refined through modern bioengineering technology-fructosyltransferase. Naturally occurring and enzymatically produced fructooligosaccharides are almost linear. As a non-reducing sugar, fructooligosaccharides have similar viscosity, water activity, moisture retention, thermal stability and processability under acidic conditions to sucrose.
Product Name: Fructo oligosaccharide (FOS)
Source:chicory root, corn
Appearance:White Fine Powder
Solubility: Soluble in water
Taste: Sweet Taste
Crystallinity: It is difficult to crystallize, and it also has the effect of preventing crystallization when used in combination with other sugars.
1.Increase the health of the entire gastrointestinal tract.
2. As an alternative to antibiotics
3. Lower blood lipids
4. Regulate blood sugar
5. Weight control
6. Improve constipation
Fructooligosaccharides are widely used in health food, beverages, dairy products, candy and other food industries, feed industry, medicine, beauty and other industries, and their application prospects are very broad.
How to use it?
Fructooligosaccharides are generally used in dairy products (such as milk powder, lactic acid bacteria milk, ice cream, etc.), various health products, infant and middle-aged and elderly foods, beverages (such as coffee, herbal tea, etc.), alcohol, cakes and feed. The performance of oligofructose is relatively stable and will not be decomposed to produce toxic components. Therefore, when people are cooking and making snacks, they can safely use fructooligosaccharides wherever ordinary sugar can be used.