Functional food ingerdient Fructo-Oligosaccharide Syrup 55%

Fructo-Oligosachharide

Fructo-Oligosachharide is also a value-added product with growing market potential. FOS is recognized as an Inulin-type fructan and is widely used as a functional food. It is one of the important oligosaccharides that are suggested as bifidogenic. The main monomeric unit of this oligosaccharide is fructose with a terminal glucose unit joined by β-(2-1) glycosidic bond and structure that contains repetition of inulobiose, levanobiose, and sucrose. Due to presence of a β-(2-1) glycosidic bond these are not processed by the digestive enzymes of the mammalian digestive system.

The linkages between the monomeric units create different types of FOS. Generally short-chain FOS contains a β-(2-1) glycosidic linkage of glucose and fructose, and different arrangements of monomeric units are observed in different FOS, such as 1-fructofuranosyl-nystose, nystose, and 1-kestose. From these molecules kestose is synthesized by joining one fructose with sucrose, and nystose is synthesized by attaching another molecule of fructose. Further addition of a fructose unit synthesizes fructofuranosyl-nystose.

Fructo-Oligosachharide is a low-calorie material, a noncariogenic agent that controls cholesterol and the lipid profile of individuals. It is water soluble and highly hygroscopic. Its sweetness is 0.4 to 0.6 times of sucrose and it has also been observed that sweetness is reduced in a FOS with a longer chain. It is also used as an artificial Sweetener, which is considered to be noncarcinogenic, and to reduce the blood level of triglycerides, phospholipids, and cholesterol. FOS is assumed to be less stable than other oligosaccharides in low pH and high temperatures, as it is assumed that the β-(2-1) glycosidic bond is partially hydrolyzed in acidic pH.

FUNCTION:
Promot reproduction of Bifidobactirium
Prevent hot-gas and getting
Improve the function of intestine, prevent constipation
Enhance immunity and resist disease
Promote the absorption of minerals
Prevent tooth decay, reduce the occurrence of oral ulceration
Beauty action, lower blood fat

PHYSICAL PROPERTIES:
Soluble Dietary Fiber, good solubility
Good thermal stability under neutral condition,no maillard reaction
High water activity,inhibition of starch aging, prolonging shelf life
Good taste,delicate taste, improve product flavor
Good moisturizing, increase product crispness