Product Name: Fructooligosaccharide

Alias: Fructooligosaccharides; FOS; Fructo-oligosaccharide; Fructo oligosaccharide; Oligofructose

CAS No.: 308066-66-2

EINECS No.: 204-465-2

Particle Size: 95% pass through 40 mesh sieve

Brief Introduction:
Fructose-oligosaccharides are made from sucrose as raw material, transformed and refined through modern bioengineering technology-fructosyltransferase.
Fructooligosaccharide has the double character of exact health function and excellent food ingredients. With its low calorific value, no caries, promotion of bifidobacteria proliferation, lowering blood sugar, improving serum lipids, and promoting the absorption of trace elements and other excellent physiological functions.
In recent years, among many oligosaccharide foods, fructo-oligosaccharide has been recognized by international nutrition scholars as "water-soluble dietary fiber with excellent indigestibility", which can regulate the micro-ecological balance of the human body in both directions.

Specifications of our Fructooligosaccharide(FOS):

Test Items	Specifications
Appearance	White powder
Total Fructooligosaccharide(On the Anhydrous Basis)	Not less than 95.0%
Glucose+Fructose+Sugar(On the Anhydrous Basis)	Not more than 5.0%
pH Value	4.5 ~ 7.0
Water	Not more than 5.0%
Sulphated Ash	Not more than 0.4%
Arsenic(As)	Not more than 0.5 mg/kg
Lead(Pb)	Not more than 0.5 mg/kg
Total Plate Count	Not more than 1000 CFU/g
Coliforms	Not more than 30 MPN/100g
Moulds & Yeasts	Not more than 50 mg/kg
Pathogen	Negative

Applications:
FOS is a natural active substance. The sweetness is 0.3-0.6 times that of sucrose, which not only maintains the pure sweetness of sucrose, but also has a refreshing sweetness than sucrose.
It is a new type of sweetener that has health functions such as regulating intestinal flora, proliferating bifidobacteria, promoting calcium absorption, regulating blood lipids, regulating immunity, and anti-caries. It is known as the most potential new-generation additive after the era of antibiotics—promoting biomass. It is called PPE in France and has been used in dairy products, lactic acid bacteria beverages, solid beverages, candies, biscuits, bread, jelly, cold drinks and other foods.

(1) Application in Dairy Products:
The most widespread application of fructo-oligosaccharides in food is in dairy products. Adding fructo-oligosaccharides to fermented dairy products can provide a source of nutrition for probiotics such as bifidobacteria in the product, enhance the number and effect of live probiotics, and extend the shelf life; adding fructo-oligosaccharides to non-fermented dairy products (raw milk, milk powder, etc.) can also solve the problems of middle-aged, elderly and children who are prone to getting angry and constipation when supplementing nutrition. Because fructo-oligosaccharides are more stable than sucrose under acidic conditions and can make bifidobacteria proliferate, they are widely used in acidic foods such as yogurt and lactic acid bacteria beverages instead of part of sucrose.

(2) Application in Cereal Food:
Adding fructooligosaccharides to cereal products can improve product quality and extend product shelf life. For example, adding fructooligosaccharides to baked goods can improve the color of the product, improve the crispness, and facilitate puffing.
With sucrose as the sugar source, if the operation is not done properly, the color of the product will easily become dark, but the coloring effect of fructooligosaccharide is better than that of sucrose. The Maillard reaction of fructooligosaccharides is used to impart good flavor and attractive color to baked goods. In addition, adding an appropriate amount of fructooligosaccharides to bread can produce moisturizing effect, delay starch aging, prevent food from hardening, make it soft and delicious, and prolong shelf life.

(3) Application in Candy and Beverage:
As a unique low-sugar, low-calorie, and indigestible functional sweetener, fructo-oligosaccharides can be added to sweet foods and beverages to improve product taste and reduce food calorie value. In fact, fructo-oligosaccharides can replace part of sucrose in the production of various sweets such as candy, jelly, chocolate, etc., which can not only maintain a certain degree of sweetness, but also prevent dental caries, and are especially suitable for children; adding fructo-oligosaccharides to fruit-flavored drinks and tea drinks can make the product taste softer and refreshing.

(4) Application in Wine:
Adding fructooligosaccharides to wine products can prevent the precipitation of dissolved substances in wine, improve clarity, improve the flavor of wine, and make the taste of wine more mellow and refreshing. A Chinese scholar applied fructo-oligosaccharides to liquor, studied the association behavior of fructo-oligosaccharides and fatty acid esters, measured the effect of fructo-oligosaccharides on the hydrolysis rate constant of fatty acid esters in 38% ethanol solution, and concluded that fructo-oligosaccharides have a prohibitive effect on the hydrolysis reaction of fatty acid esters, and thus have a good stabilizing effect on the main aroma components ethyl acetate and ethyl lactate in low-alcohol liquor.

(5) Application in Health Care Products:
Fructose-oligosaccharides have the function similar to dietary cellulose, can effectively reduce serum cholesterol and blood lipids, and have a good effect on improving a series of cardiovascular diseases such as hypertension and arteriosclerosis caused by high blood lipids.
Therefore, adding fructo-oligosaccharides to foods and health products that lower blood pressure and regulate blood lipids can not only improve the efficacy of the product, but also improve the taste of the product and improve the grade of the product.
Fructose-oligosaccharides can promote the absorption of calcium, magnesium, iron and other minerals and trace elements, and can promote the natural synthesis of B-type complex vitamins in the body, which can support the activities of the brain and nervous system, promote digestion and energy production.

(6) Application in Cosmetics:
FOS is added to cosmetics and can be used to protect the face and skin and inhibit the growth of harmful bacteria on the surface. If taken as a health product, it can prevent the formation of pimples, dark spots, freckles, and age spots, brighten the skin, and improve bad breath. At present, a series of new health foods such as fresh notoginseng fat-reducing buccal tablets and freckle-removing beauty soft capsules have been developed in China by using fructo-oligosaccharides. Japanese scholars have developed a functional bodybuilding drink called Bifister by using fructooligosaccharides, soybean oligosaccharides, dietary fiber, pectin, etc. Drinking this product regularly can moisturize the skin, keep fit and beautify, especially popular with women.

Packaging:
25 kg paper-plastic composite bag or according to the specific requirements from customers.

Storage Conditions:
Preserved in unopened original containers in a cool dry and ventilated place before using; kept away from sunlight, heat and moisture.

Shelf Life:
36 months if stored under above conditions.