95% FOS Fructooligosaccharides Powder for Natural Prebiotics Solution

In the current consumer trend toward health and taste, food, beverage, and health supplement companies urgently need innovative ingredient solutions. High-purity (95%) and fully compliant fructooligosaccharides (FOS), as globally recognized natural prebiotics and high-quality water-soluble dietary fibres, are the ideal choice for enhancing product health attributes, optimising taste and texture, and meeting clean label requirements.

Green Spring Technology specialises in providing FOS ingredients that meet stringent standards, helping your products stand out in the competitive market.

Fructo-oligosaccharides (FOS) are a type of non-reducing sugar. It is formed by 1 to 3 fructose units linked via β(2→1) glycosidic bonds to the fructose unit of sucrose, resulting in functional oligosaccharides such as fructo-triose, fructo-tetraose, and fructo-pentaose, with a degree of polymerisatielof 2–9 [1]. It is a natural active ingredient and an excellent water-soluble dietary fibre.

Fructooligosaccharides are widely found in various plants, such as bananas, garlic, onions, barley, wheat, and malt [2].As one of the most extensively studied and widely applied prebiotics, oligosaccharides have been proven to possess dual physiological properties as both a potent bifidogenic factor and a water-soluble dietary fibre. They are recognised by over 200 countries and regions worldwide and are widely used in food, health supplements, beverages, cosmetics, and animal feed.

1 Benefits of Fructooligosaccharides Powder

1.1 Promoting the proliferation of beneficial bacteria

Currently, oligofructose is recognised as a bifidogenic factor that can be fermented by beneficial bacteria such as bifidobacteria, partially converted into short-chain fatty acids (primarily acetic acid, propionic acid, and butyric acid) and small amounts of gas, which are beneficial to host health [5]. Zhang Fan et al. [5] studied the efectosof oligofructose on the human intestinal microbiota. The test group consumed 20 mL of oligofructose daily,continuously for 14 days. Compared with the control group that did not consume oligosaccharides, the test group showed a significant increase in the number of bifidobacteria and lactobacilli in the intestines after the experiment, demonstrating that oligosaccharides have a regulatory effect on the human intestinal microbiota, promote the proliferation of bifidobacteria and lactobacilli, and have no adverse effects on the health of the test subjects.

Zhang Li [6] conducted in vitro and in vivo experiments using oligosaccharides as raw materials to evaluate their effects on the proliferation of probiotics. The results indicated that oligosaccharides promoted the growth and proliferation of both Bifidobacterium and Lactobacillus.G Gibson [7] examined the bacteria in the faeces of 8 volunteers who consumed 15 g of oligosaccharides daily. The results showed that compared with the control group, the proportion of bifidobacteria in the faeces increased significantly, while the proportions of harmful bacteria such as Clostridium, Fusobacterium, and Bacteroides decreased.Shen Jian [8] et al. investigated the effects of short-chain oligosaccharides on intestinal bacterial populations in piglets before weaning, during weaning, and after weaning.By monitoring bacterial levels in piglet faeces using PCR-denaturing gradient gel electrophoresis and real-time quantitative PCR, the results showed that, except during weaning, the levels of Bifidobacterium continued to increase before and after weaning, confirming the bifidogenic properties of oligosaccharides.

1.2 Promoting mineral absorption

Oligofructose is a water-soluble dietary fibre that cannot be digested or absorbed by the stomach and small intestine. After entering the large intestine, it ferments to produce organic acids, lowering intestinal pH [14], creating an acidic environment that acidifies the intestinal contents, increases calcium solubility, and thereby promotes calcium absorption in the body [15].

Holloway L. et al. [16] studied 15 postmenopausal women who consumed a mixture of oligofructose and inulin for 6 weeks. The results showed that the mixture of oligofructose and inulin could improve mineral absorption in postmenopausal women.Wang Yu et al. [17] investigated the effects of oligofructose on mineral absorption by administering oligofructose orally to 60 mice for four weeks, collecting blood, liver, and left femur samples to measure mineral levels.The results indicated that oligosaccharides effectively increased the absorption rates of calcium, magnesium, and iron, while significantly increasing liver zinc levels (P < 0.01) and femur magnesium levels (P < 0.01).MARTIN B. R. et al. [18] investigated the effects of oligofructose on calcium absorption and retention in 14 healthy adolescent girls aged 11–13 years over a 2-week period. The results showed that adding 9 g of oligofructose to the diet daily had no significant effect on calcium absorption in the adolescent girls.The researchers explained that the promotional effect of prebiotics on calcium absorption is related to the individual's baseline calcium absorption and utilisation efficiency. For individuals with high calcium absorption rates, the effect of prebiotics is limited, whereas for those with low calcium absorption rates, prebiotics significantly enhance calcium absorption.

2 Applications of Oligofructose

Oligofructose, as a functional oligosaccharide and sweetener, is suitable for addition to various foods to enhance nutritional value and flavour. It has widespread applications in dairy products, beverages, baked goods, and other fields.

2.1 Application in Dairy Products

In the dairy industry, oligofructose is commonly used in infant formula or yogurt. Due to its ability to promote the proliferation of bifidobacteria, it enhances the growth of probiotics in fermented milk and infant formula products, thereby benefiting intestinal health. Additionally, it provides a nutrient source for live bacteria in fermented yogurt, enhancing their activity and extending shelf life [30].

According to the national standard GB/T 23528—2009, the recommended usage level of oligofructose in dairy products is 0.4%. Currently, many dairy product brands on the market have added fructooligosaccharides, such as Yili, Mengniu, and Junlebao.

2.2 Application in Beverages

With the increasing demand for beverages and the growing emphasis on healthy living in today's society, the beverage market has undergone significant changes in recent years. China's beverage market is primarily dominated by packaged drinking water, ready-to-drink tea beverages, and carbonated beverages.However, excessive consumption of beverages over the long term is not beneficial to human health. For example, some carbonated beverages have high acidity, which can erode teeth with prolonged consumption; or some fruit juice beverages add fructose syrup to enhance sweetness, and excessive consumption may disrupt the metabolism of certain substances in the body, while also impairing the function of the nervous system, leading to symptoms such as memory decline and nervous exhaustion.

Oligofructose is a pure natural sweetener with a pleasant taste. Among these, 55-type oligofructose has a sweetness of 60% that of sucrose,while the 95-type has a sweetness of 30% that of sucrose. When added to beverages, it ensures the product has a certain level of sweetness and high dietary fibre content while reducing calorie content. It does not cause blood sugar spikes after consumption and has non-cariogenic properties, while also making the product taste milder and fresher.

2.3 Applications in Baked Products

Adding oligosaccharides to baked foods can enhance product colour, improve crispness, and facilitate expansion. Traditional baked foods use white sugar as a sugar source, which often leads to poor sensory qualities due to operational errors. Baked foods with added oligosaccharides are easy to process, with a controllable production process, significantly improving these issues. Additionally, adding appropriate amounts of oligofructose to bread can enhance moisture retention, delay starch aging, prevent food hardening, and make the product soft and delicious, thereby extending shelf life.

2.4 Applications in Animal Feed

Adding oligofructose to feed can improve gut microbiota in animals, promote mineral absorption, and potentially support the animals' immune defence functions.

As an efficient green feed additive, oligofructose can effectively reduce the use of antibiotics in feed [32]. Oligofructose was first added to pig feed by Japanese researchers, where it improved intestinal microbiota to enhance digestive capacity, thereby increasing average daily weight gain, reducing feed conversion ratio, lowering diarrhoea rates, and increasing milk production in lactating sows, resulting in significantly improved farming conditions [33].

Qu Mingren et al. [34] replaced conventional antibiotics with oligosaccharide feed additives in the diet of Taihe chickens and found that at 5 and 10 weeks of age, the protein content in the serum of Taihe chickens was higher than that in the antibiotic group, indicating that oligosaccharides are beneficial to the immune system of chickens.

2.5 Applications in Other Fields

Oligofructose has excellent compatibility and can be blended with various products during processing. In addition to its widespread application in the three major food sectors—dairy products, beverages, and baked goods—it also has certain applications in other fields.

In the health food sector, oligofructose is used as a prebiotic ingredient in formulations supporting intestinal health and mineral absorption.

3 Market Prospects

As a multifunctional, high-value natural ingredient, FOS plays a key role in the upgrading and innovation of health foods. With the continuous growth in consumer demand for gut health and functional foods, the market potential for FOS raw materials is enormous.

Green Spring Technology specialises in plant-based extract raw materials, with a deep understanding of the raw material requirements and regulatory standards for food and health supplements. We strictly control quality to ensure the stability, safety, and efficacy of every batch of high-purity FOS raw materials.

Looking for compliant, high-purity prebiotics and dietary fibre raw materials to enhance product health attributes and optimise taste?

Need reliable solutions for your dairy products, beverages, baked goods, health supplements, or innovative products?

Contact us! Get detailed technical specifications, compliance documents (COA, specification sheets), and samples of our 95% high-purity FOS raw materials, and discuss with our experts how to incorporate FOS into your next star product!

Referencias:

[1] administración General de supervisión de calidad, inspección y cuarentena de las personas#39;s República de China, administración de normalización de la gente 's República de China. Oligofructosa: GB/T 23528-2009[S]. Beijing: China Standards Press, 2009.

[2] Cao Min, Lei Guanghong, Mi Yunhong, et al. Progreso de la investigación de oligofructosa [J]. Ciencia y tecnología de la industria ligera, 2017, 33(3): 19-21, 26.

[3] asociación China de normalización. National standard sample of oligofructose released [J] (en inglés). China Standardization, 2015(6): 62.

[4] ju Xuezhi, Wu Jianfeng. Funciones fisiológicas y producción y aplicación de oligofructosa [J]. China Food Additives, 2007 (6): 148-157.

[5] Zhang Fan, Wang Huiling, Meng Jing. Efecto de la oligofructosa sobre la flora intestinal humana [J]. Modern Preventive Medicine, 2006, 33 (2): 158-159.

[6] Zhang Li. Estudio de las propiedades físicas y químicas y efectos de dos tipos de oligofructosa sobre los probióticos [D]. Tianjin: universidad de Tianjin de ciencia y tecnología, 2016.

[7]G Gibson. Efectos In vitro e In vivo de oligofructosa e inulina sobre la microbiota colónica [C]. 1995.

[8] Shen J,Zhang B R,Wei H,et evaluación De la modulmodul effects  De fructo-oligosacáridos on  Microbiota fecal utilizando flora humana: lechones asociados [J]. Archives of Microbiology,2010,192(11):959-968.

[9] Guo Xiaonong, Zhang Ruxue, Jia Zhengping. Avance de la investigación sobre la medicina tradicional China y los principios activos para el tratamiento de la resistencia a la insulina [J]. China Materia Medica, 2005, 28(4): 350-353.

[10] Cicerón A F G,Derosa G, Gaddi A. ¿Qué sugieren los herbolarios A los pacientes diabéticos para mejorar el control glucémico? Evaluación de evidencia científica y riesgos potenciales [J]. Acta Diabetologica,2004,41(3):91-98.

[11] Pang Bo, Ren Junli, Yang Xiuli, et al. Mecanismo de regulación y aplicación de ácidos grasos de cadena corta en diabetes [J]. Food and Nutrition Science, 2018, 7(4): 350-356.