Oligofructose

What is oligofructose vs fructose vs sucrose?

Wikipedia

Introduction

Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, is a class of oligosaccharides used as an artificial or alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially-prepared syrups. It occurs naturally, and its commercial use emerged in the 1980s in response to consumer demand for healthier and calorie-reduced foods. The term oligosaccharide refers to a short chain of sugar molecules (in the case of FOS, fructose molecules). Oligo means few, and saccharide means sugar.

Food Chemistry

Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.

Inulin degradation
FOS can be produced by degradation of inulin, or polyfructose, a polymer of D-fructose residues linked by β(2-1) bonds with a terminal α(1-2) linked D-glucose. The degree of polymerization of inulin ranges from 10 to 60. Inulin can be degraded enzymatically or chemically to a mixture of oligosaccharides with the general structure Glu-(Fru)_n (GF_n) and Fru_m, (Fm), with n,m ranging from 1 to 7. This process also occurs to some extent in nature, and these oligosaccharides can be found in a large number of plants, especially in Jerusalem artichoke and chicory. This type of FOS is mainly marketed commercially by Orafti Ltd., Tienen Belgium, which markets the product as Oligofructose (or Raftilose). The company also markets inulin as oligofructose. Other producers include the Dutch company Cosun (which markets the product as Frutafit or Frutalose) and others. The main components of this class are kestose (GF2), nystose (GF3), fructosylnystose (GF4), bifurcose (GF3), inulobiose (F2), inulotriose (F3), and inulotetraose (F4).

Transfructosylation
The second class of FOS is prepared by the transfructosylation action of a β-fructosidase of Aspergillus niger on saccharose. The resulting mixture has the general formula of GF_n with n ranging from 1 to 5. Contrary to the inulin derived FOS, the binding is not only β(1-2), but other linkages do occur, though in limited numbers. This class is mainly produced in Japan by Meiji Seika Kaisha.

Osidic bonds are not hydrolysed
Because of the configuration of their osidic bonds, fructooligosaccharides resist hydrolysis by salivary and intestinal digestive enzymes. In the colon they are fermented by anaerobic bacteria. In other words, they have a lower caloric value, whilst contributing to the dietary fiber fraction of the diet. Fructooligosaccharides are more soluble than inulins and are therefore sometimes used as an additive to yoghurt and other (dairy) products. Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.

Food Sources

FOS is extracted from fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, barley, wheat, jícama, tomatoes, and leeks. The Jerusalem artichoke and its relative, yacón have been found to have the highest concentrations of FOS of cultured plants.

 

Health Benefits

FOS has been a popular dietary supplement in Japan for many years, even before 1990, when the Japanese government installed a "Functionalized Food Study Committee" of 22 experts to start to regulate "special nutrition foods or functional foods" that contain the categories of fortified foods (e.g., vitamin-fortified wheat flour), and is now becoming increasingly popular in Western cultures for its prebiotic effects. FOS serves as a substrate for microflora in the large intestine, increasing the overall gastrointestinal tract (GI Tract) health. It has also been touted as a supplement for preventing yeast infections.

Several studies have found that FOS and inulin promote calcium absorption in both the animal and human gut.The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.

FOS can be considered a small dietary fibre with (like all types of fibre) low caloric value. The fermentation of FOS results in the production of gases and acids. The latter provide some energy to the body.

 

Side-effects

All inulin-type prebiotics, including FOS, are generally thought to stimulate the growth of Bifidobacteria species. Bifidobacteria are considered as "Friendly" bacteria. This effect has not been uniformly found in all studies, both for Bifidobacteria and other gut organisms. FOS are also fermented by numerous bacterial species in the intestine, including Klebsiella, E. coli and many Clostridium species, which are considered less-friendly bacteria in the gut. These species are mainly responsible for the gas formation (hydrogen and carbon dioxide), which results after ingestion of FOS. Most people can eat 5-10 gram of FOS without gaseous discomfort, whereas others have problems with 1 gram. The estimated optimal dose for adults is around 5-10 gram/day.

 

Regulation

US FDA Regulation

FOS is generally recognized as safe (GRAS).

NZ NZFSA Regulation

The Food Safety Authority warned parents of babies that a major European Baby-Formula brand made in New Zealand does not comply with local regulations, (because it contains fructo-oligosaccharides (FOS)) and urged them to stop using it.

EU Regulation

FOS use has been approved in the European Union; allowing addition of FOS in restricted amounts to baby formula (for babies up to six months) and follow-on formula (for babies between six and 12 months). Infant and follow-on formula products containing FOS have been sold in the EU since 1999.

Canadian Regulations

FOS is currently not approved for use in baby formula.
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FOS Supplier

Beneo-Orafti
Orafti® oligofructose is available in liquid or powder form. It consists of oligofructose and the natural sugars glucose, fructose and sucrose in varying combinations. It is a mixture of oligosaccharides which are composed of fructose units connected by ß (2-1) links. Some of these molecules are terminated by a glucose unit. The total number of fructose or glucose units (Degree of Polymerisation or DP) of oligofructose ranges mainly between 2 and 8.

With its moderately sweet taste, oligofructose is a natural sugar replacer. When oligofructose is blended with high intensity sweeteners, a synergy is created which eliminates the artificial aftertaste of the sweeteners. Certain fruit flavours are also more pronounced when used in combination with oligofructose.

Oligofructose is more soluble than sucrose. It does not crystallise, precipitate or leave a dry or sandy feeling in the mouth.

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FOS Exporter

Food & Beverage » Food Ingredients » Sugar & Sweeteners » Fructo Oligosaccharide

We have been exporting the sweetener to worldwide market.

Fructo-oligo-saccharides (fos), or referred to as fructans, oligosaccharides, oligofructose and inulin, are complex carbohydrates found in several common foods and myriad medicinal herbs. Fructans taste sweet (1/4 the sweetness of sugar) however unlike sugar and starch, they add no calories to food because they are not digested by stomach enzymes or acids.

Fructo-oligosaccharide powder
Fructo-oligosaccharide is a new healthy sugar source. Its structure can be expressed as gf-fn, (n=1-9). Fructooligosaccharide (fos) is a food ingredient naturally occurring in honey, fruits and plants. It is a natural soluble vegetable fiber with a low caloric value and patient-friendly. It has the function of cleaning intestines, good multiplication effect of beneficial bacteria, enhancing immunity.

The physical and chemical character of fos
Fos is fermented by the colonicmicroflora. It promotes the growth of bifidobacteria, improves the composition of the intestinal flora and decreases the blood cholesterol content. Fos can be a dietary supplement, it is widely used in yogurt, bakery, functional and dietetic food, pills, liquors and etc.

Fos syrup
Product classification: Fos_55% fos_95%
Product introduction: Fructo- oligosaccharide, fos is also know as oligofructoseor or sucrosetrisacchride, its molecular formula is gf-fn, n=1_3(g: Glucosyl group, f: Fructosy group), which contented by 1_kestose(gf2), nystose(gf3), 1-fructofuranosyl nystose (gf4) and their mixtures. Industrialized fos is primrose yellow or light yellow. The fos is the typical prebiotics product.

Function of fructo-oligosaccharide
1. As the representatives of functional oligosaccharide, it has two-way regulation to balance the micro-ecology in intestine. Fos is remarkable in promoting reproduction of bifidobactirium, it directly enters into large intestine without being absorbed by human stomach and small intestine, and is used by bifidobactititum for reproduction; It cannot be utilized by harmful bacteria in intestine, so as to suppress harmful bacteria and protection of human health. Low saccharinely, low caloric.
2. The saccharinely of fos is approximately one-third of sucrose. The fos doesn't be decomposed α -amylase, sucrose invertase and maltase; Cannot be used as energy by human body; Will not lead to elevated blood sugar level, so it is very suitable for patients with diabetes and obesity are edible.
3. Purgation. Fructo-oligosaccharides in the human body should not be digested and absorbed.
4. Resistant against tooth decay. Functional fructo-oligosaccharide generally has no adverse effects on teeth. Dental caries was mainly due to oral micro-organisms, especially streptococcus mutant (streptococcus mutans) generated by the use of sugar acid, especially lactic acid and water-soluble β -glucan result. Functional fructo-oligosaccharide oral micro-organisms should not become the role of the above-mentioned substrate, nor the role of cell condensation, and thus will not cause dental caries changed.
5. Promote the absorption of minerals. Fos have capacity of interception with minerals such as Ca, Mg, Fe, Zn. Fos can not be decomposed by digestive enzymes, in the large intestine, with fos was ferment decomposition by bifidobacteria, mineral ion released. In addition, fos by bifidobacteria, such as fermentation to produce short-chain fatty acids reduce the intestinal pH, in acidic environment, increasing at a rate of many minerals dissolved, which is conducive to the absorption. 


Sources:
http://www.beneo-orafti.com/Our-Products/Oligofructose
http://en.wikipedia.org/wiki/Fructooligosaccharide
http://www.busytrade.com/selling-leads/1634606/Fructo-Oligosaccharide.html