Cas:308066-66-2 Fructooligosaccharide powder
| Product name |
Fructooligosaccharides |
| Cas number |
308066-66-2 |
| MF |
C6H12O6 |
| MW |
180.156 |
| Apperance |
White fine powder |
| Density |
1.7±0.1 g/cm3 |
Fructooligosaccharides are also called oligofructose or sucrose trisaccharide oligosaccharides. Fructooligosaccharides are commonly found in many fruits and vegetables. Sucrose molecules are combined with 1-3 fructose molecules by β-(1→2) glycosidic bonds to form sucrose triose, sucrose tetraose and sucrose pentaose, which are straight-chain hetero-oligosaccharides composed of fructose and glucose. The molecular formula is G-F-Fn (n=1, 2, 3, G is glucose, F is fructose).
It is made of sucrose as raw material, transformed and refined by modern bioengineering technology-fructosyltransferase. Naturally occurring and enzymatically produced fructooligosaccharides are almost linear. As a non-reducing sugar, fructooligosaccharides are similar to sucrose in viscosity, water activity, moisture retention, and thermal stability and processability under acidic conditions. Experts unanimously pointed out that the indigestibility of fructooligosaccharides and the nourishing effect on bifidobacteria are mainly due to the low molecular weight fructose oligomers. Therefore, the higher the content of fructotriose, the higher the fructooligosaccharides proliferation of bifidobacteria. The higher the health effect, the higher the stability under acidic and heating conditions.
Fructooligosaccharides have the dual characteristics of precise health care functions and excellent food ingredients. With its low calorific value, no dental caries, promote the proliferation of bifidobacteria, lower blood sugar, improve serum lipids, promote the absorption of trace elements and other excellent physiological functions. In recent years, in many oligosaccharide foods, oligofructose has been recognized by international nutrition scholars as "a water-soluble dietary fiber with excellent indigestibility", which can adjust the human microecological balance in both directions and is a typical super-strong bifidus factor. , It is favored by modern food manufacturers and consumers, and is widely used in the third-generation health food.
The sweetness of the produced oligofructose G and P is about 60% and 30% of that of sucrose, and they all maintain the good sweetness characteristics of sucrose. G-type syrup contains 55% of oligofructose, sucrose, glucose and fructose is 45%, and the sweetness is 60%; P-type powdered fructo-oligosaccharide contains more than 95%, and the sweetness is 30%.
In recent years, oligofructose products have not only swept the domestic and foreign health product markets, but also have been widely used in food industries such as health food, beverages, dairy products, confectionery, feed industry, medicine, beauty and other industries, and their application prospects are very broad. There are more than 500 types of FOS in Japan. Everyone consumes a considerable amount of FOS every day. FOS has been regarded as a food in Japan, not just a food composition. Some developed countries have used fructo-oligosaccharides as a functional additive for animal production. Fructo-oligosaccharides have been hailed as the most promising generation of additives after the era of antibiotics-biomass-promoting; in France, fructooligosaccharides are called native Vegetarian. Fructooligosaccharides are generally used in dairy products (such as milk powder, lactic acid bacteria milk, ice cream, etc.), various health products, infant and middle-aged and elderly foods, beverages (such as coffee, herbal tea, etc.), alcohol, cakes and feeds. The amount of health additives added to food and beverages is 10-150g/kg. The performance of oligofructose is relatively stable and will not be decomposed to produce toxic components. Therefore, when people are cooking and making snacks, as long as ordinary sugar can be used, they can safely use fructooligosaccharides.
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