Product Description
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AI Product Description
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Fructooligosaccharide (FOS) Powder is a widely utilized functional ingredient derived from natural sources such as chicory root, sugar cane, and onions. Chemically classified as a prebiotic fiber, FOS consists of short chains of fructose molecules linked by beta-2,1 glycosidic bonds, typically attached to a terminal glucose molecule. Its molecular formula varies slightly depending on the degree of polymerization but generally follows the pattern C₆H₁₂O₆(C₆H₁₀O₅)n, where n ranges from 2 to 9. The specific CAS number for commercial Fructooligosaccharides is 64749-05-3, though individual oligomers like sucrose may have different identifiers. This white, crystalline powder exhibits excellent solubility in water and possesses a mild sweetness, approximately 30% to 50% that of sucrose, making it an ideal low-calorie sweetener alternative.
The primary application of FOS powder lies in the food and beverage industry, where it serves as a multifunctional additive. It acts as a bulking agent, texturizer, and fat replacer while enhancing flavor profiles without significantly increasing caloric content. Furthermore, FOS is renowned for its prebiotic properties; it resists digestion in the upper gastrointestinal tract and selectively stimulates the growth and activity of beneficial gut bacteria, particularly Bifidobacteria and Lactobacilli. This mechanism supports digestive health, improves mineral absorption, and boosts immune function. Consequently, it is extensively incorporated into dairy products, cereals, confectionery, infant formulas, and dietary supplements. Beyond nutrition, FOS finds use in pharmaceutical formulations as a carrier for active ingredients and in animal feed to promote livestock health and reduce antibiotic reliance. With growing consumer demand for clean-label, plant-based functional foods, Fructooligosaccharide powder remains a cornerstone ingredient for manufacturers aiming to deliver both sensory appeal and significant health benefits. Its stability under various processing conditions ensures versatility across diverse product categories, solidifying its status as a key component in modern nutritional science and food technology.