Fructo Oligosaccharide Powder
question
How Does 95% Purity Fructooligosaccharides (FOS) Support Gut Microbiome Restoration as a Premium Prebiotic?
With its high purity, 95% FOS can be selectively utilized by beneficial bacteria in the gut, such as Bifidobacterium. This selective fermentation promotes the proliferation of these beneficial strains, helping to modulate the gut microbiota composition and support the restoration of microecological balance.
Specifition
|
Product name |
Fructo oligosaccharide powder |
|
Appearance |
White powder |
|
Total FOS(on dry matter)/%,(w/w),≥ |
≥95.0% |
|
Glucose+fructose+sugar (on dry matter) /(w/w)≤ |
≤5% |
|
PH value |
4.5-7.0 |
|
Water |
≤5.0 |
|
Total ash,% |
≤0.1 |
|
Arsenic(As) (mg/kg) |
≤0.5 |
|
Lead(Pb) (mg/kg) |
≤0.5 |
|
Total Aerobic Count(CFU/g) |
≤1000 |
|
Total Coliform (CFU/g) |
≤10 |
|
Mold(CFU/g) |
≤25 |
|
Yeast(CFU/g) |
≤25 |
Application
1.Yogurt and Dairy Products
FOS is extensively utilized in fermented and non-fermented dairy products. In yogurt, it serves as a premium prebiotic that nourishes beneficial bacteria (such as Bifidobacterium), enhances probiotic viability, and improves texture by preventing whey separation.
2.Beverages and Functional Drinks
In the beverage industry, FOS acts as a versatile functional sweetener and prebiotic. It is widely incorporated into functional drinks, fruit juices, and tea beverages to provide a clean, refreshing taste and lower caloric value. In sports drinks, it aids in post-exercise recovery by promoting gut health and enhancing the absorption of essential nutrients.
3.Infant Formula and Baby Foods
FOS is a critical ingredient in infant nutrition, specifically designed to mimic the natural oligosaccharides found in human breast milk. By adding FOS to infant formulas and baby foods, manufacturers can support the development of a healthy infant gut microbiome, promote the absorption of minerals like calcium and iron, and enhance overall immune function.
4.Bakery and Confectionery Products
In bakery applications (bread, biscuits, cookies), FOS acts as an excellent humectant and texture modifier. It inhibits starch retrogradation, keeping baked goods soft and extending their shelf life. Additionally, it participates in the Maillard reaction during baking, imparting an attractive golden-brown color and enhanced flavor to the products.
Feature
1.Highly Soluble Dietary Fiber: FOS functions as an excellent water-soluble dietary fiber with outstanding solubility. It dissolves easily and completely in water, making it highly versatile and convenient for incorporation into a wide variety of liquid and solid formulations without compromising texture or clarity.
2.High Water Activity & Anti-Staling Properties: With its high water activity, FOS acts as a powerful starch aging inhibitor. It effectively prevents retrogradation in starch-based products, thereby maintaining a soft texture and significantly extending the shelf life of baked goods and other food items.
3.Superior Taste and Flavor Enhancement: FOS offers a pleasant. It provides a delicate, smooth mouthfeel that enhances the overall flavor and sensory experience of food and beverage products without any bitter or artificial aftertaste.
4.Outstanding Moisture Retention & Crispness: FOS possesses excellent hygroscopic and moisture-binding properties. It effectively locks in moisture to prevent food from drying out, while simultaneously contributing to an enhanced crispy texture in specific applications like biscuits and crackers.
FAQ
Q1: What is Fructo-oligosaccharides (FOS) and what are its primary health benefits?
A: FOS is a premium water-soluble dietary fiber and a well-known prebiotic. It acts as a food source for beneficial gut bacteria, promoting a balanced microbiome. Its primary health benefits include improving digestive health, relieving constipation, enhancing mineral absorption (such as calcium), and supporting the immune system.
Q2: How does FOS perform in high-temperature food processing?
A: FOS exhibits excellent neutral heat stability. It can withstand high-temperature manufacturing processes without undergoing Maillard reactions. This makes it an ideal ingredient for baked goods, confectionery, and other heat-treated products, ensuring it retains its functional properties and sweetness.
Q3: Can FOS help extend the shelf life of bakery products?
A: Yes. FOS has outstanding moisture-retention properties and high water activity. It effectively inhibits starch retrogradation (staling), keeping bread and pastries soft and fresh for a longer period while also enhancing the crispy texture in products like biscuits.
Q4: Is FOS suitable for low-sugar or diabetic-friendly formulations?
A: Absolutely. FOS provides a mild, pleasant sweetnesswith a clean taste. Because it is not digested or absorbed in the small intestine, it does not cause spikes in blood sugar levels, making it a perfect sugar substitute for low-calorie and diabetic-friendly foods and beverages.
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