Introduce
FOS (oligofructose) is a prebiotic, which is an oligosaccharide made from glucose molecules linked by β-(2-1) bonds. It is widely used in the food sector and has a variety of functional and prebiotic properties.
The following are the main applications of FOS in the food field:
Prebiotics: FOS is not fully absorbed in the human digestive system and can be fermented by probiotics when it reaches the colon. It promotes the growth of beneficial bacteria (e.g. Bifidobacteria and Lactobacillus) and inhibits the growth of harmful bacteria, which helps to maintain the balance of intestinal flora and improve intestinal health.
Low-calorie sweetener: FOS has a certain sweetness, but its calorie content is low. Therefore, it is often used as an alternative to low-calorie sweeteners, and can be used to make low- or no-sugar foods and beverages to meet consumer demand for sweetness while reducing energy intake.
Taste Modifiers: FOS has good solubility and thickening properties and can be used to modulate the texture and mouthfeel of foods. It can increase the viscosity of food and adhesion in the mouth, improving mouthfeel and palatability.
Prevention of obesity and diabetes: Due to its low-calorie properties and low impact on blood sugar, FOS is considered to be an ingredient that helps prevent obesity and diabetes. It replaces some of the sugar and reduces the energy density and glycaemic response of foods, helping to control body weight and blood sugar levels.
