Fructooligosaccharides FOS is a kind of prebiotic, a functional oligosaccharide, and also a good water-soluble dietary fiber. Its sweetness is 30%-60% of sucrose, but its sweetness is more refreshing and pure than sucrose. The difference between the two is that inulin has a high degree of polymerization and a long sugar chain, while oligofructose has a low degree of polymerization.
FOS has excellent physiological functions and has passed GRAS certification as a functional oligosaccharide, so it is widely used as a health food ingredient. In industry, it can be produced by enzymatic hydrolysis, fermentation, and chemical enzyme methods.
| Items | Specification | Result |
| Appearance | White powder or light yellow powder | Complied |
| Total FOS（on dry matter）/%,（w/w），≥ | ≥95.0% | 96.48% |
| Glucose+fructose+sugar （on dry matter） /（w/w）≤ | ≤5% | 3.52% |
| Water | ≤5.0 | 3.10 |
| Sulphate ash | ≤0.4 | <0.01 |
| Arsenic(As) (mg/kg) | ≤0.5 | 0.011 |
| Lead(Pb) (mg/kg) | ≤0.5 | Not detectable |
| Total Aerobic Count(CFU/g) | ≤1000 | ＜10 |
| Total Coliform (MPN/100g) | ≤30 | ＜30 |
| Mold | ≤25 | ＜25 |
| Yeast | ≤25 | ＜25 |
| Pathogen | No exist | None |
Used in health products, dairy products, beverages, condiments, wine, and candy.
For example, for baked goods. Fructooligosaccharides have low calorific value, good thermal stability, and have the characteristics of inhibiting starch aging, and can be added to baked goods such as biscuits and bread.
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