Oligofructose Ingredients Elevate Innovative Functional Food and Beverage Products

Leading the way in health trends, creating exceptional formulations。 Green Spring Technology introduces high-quality fructooligosaccharides (FOS) ingredients compliant with global market regulations.

We supply fermented FOS fructooligosaccharides powder, strictly controlled for quality, available in various purity specifications (e.g., ≥95% high purity), specifically designed to meet the stringent requirements of food, beverage, health supplement, and animal feed manufacturers. With its exceptional probiotic benefits (clinically proven to promote the growth of bifidobacteria), excellent processing adaptability (heat stability, good solubility, and a refreshing sweetness), and low calorie content, Green Spring Technology's natural functional food ingredient FOS is the ideal choice for developing the next generation of healthy, functional, and reduced-sugar products.

What is oligofructose?

Oligofructose [1] refers to functional oligosaccharides with a degree of polymerisation (DP) ranging from 2 to 9, formed by fructose units linked via β(2→1) glycosidic bonds. It is classified as a food ingredient. Based on structure, it is divided into two types: sucrose-fructose type (GFn type) and fructose-fructose type (FFn type). Industrially, oligofructose is primarily produced using two methods:

Enzymatic hydrolysis of inulin (yielding products with a wide range of polymerisation degrees, DP2–DP9, belonging to the fructo-fructo type); Enzymatic conversion of sucrose (yielding products with a narrower range of polymerisation degrees, DP3–DP6, belonging to the sucrose-fructo type).

Oligofructose is a prebiotic. Its excellent physical and chemical properties and physiological benefits have led to its widespread application in the food industry.

1 Physical and chemical properties of oligofructose [2-3]

1.1 Sweetness

Oligofructose with a purity of 50%–60% has a sweetness approximately 60% that of sucrose solution of the same concentration;

Oligofructose with a purity of 95% has a sweetness equivalent to 30% of sucrose solution of the same concentration;

Compared to sucrose, oligofructose has a clean, refreshing sweetness with no aftertaste.

1.2 Viscosity

Within the temperature range of 0–70°C, its viscosity is similar to that of high-fructose corn syrup and decreases with increasing temperature.

1.3 Caloric Value

The caloric value measured in vivo is 1.2 kcal/g (approximately 2.276 kJ/g), classifying it as a low-calorie component.

1.4 pH and thermal stability

Under neutral conditions (pH 7): good stability at 120°C;

Under acidic conditions (pH 3): prone to decomposition at temperatures above 70°C, with significantly reduced stability.

1.5 Other characteristics

Moisture activity is similar to that of sucrose; It also exhibits good solubility, alkali resistance, shaping properties, non-colouring properties, and anti-aging properties.

2 Physiological Effects of Oligofructose

Research indicates that oligofructose, a prebiotic, exhibits the following effects when ingested by animals or humans: regulates intestinal microbiota balance by promoting the proliferation of beneficial bacteria, such as bifidobacteria; supports intestinal health by increasing intestinal motility frequency and improving bowel movement.

Metabolic regulation: Participating in lipid metabolism pathways; Inhibiting harmful substance production: Reducing the accumulation of metabolic byproducts such as ammonia and hydrogen sulphide in the intestine; Promoting mineral absorption: Enhancing the bioavailability of minerals such as calcium and magnesium; Regulating immune responses: Indirectly influencing immune system function through the intestinal microbiota [4].

2.1 Regulating intestinal microbiota balance

The human intestine harbours diverse microbial communities, including Bifidobacterium and Lactobacillus. Research indicates that oligofructose can serve as a prebiotic selectively utilised by specific bacterial groups such as Bifidobacterium, thereby supporting intestinal microecological balance.

Research data support

2.1.1 Human trials

Hang Feng et al. [5] conducted a 30-day study on 120 healthy adults. The experimental group consumed a formulation containing ≥55% oligosaccharides (equivalent to 3.3 g oligosaccharides per day). The results showed that the proportion of bifidobacteria in the gut microbiota of the experimental group significantly increased, and there was a statistically significant difference compared to the control group (fructose syrup).

2.1.2 Animal experiments

Ma Yan et al. [6] found that after 14 days of continuous intake of medium and high doses of oligofructose, the numbers of bifidobacteria and lactobacilli in the intestines of Kunming mice significantly increased; in the high-dose group, the numbers of conditionally pathogenic bacteria such as Clostridium perfringens also decreased.

2.1.3. In vitro studies

Zhao Hongling et al. [9] demonstrated in vitro that adding 2% snow lotus oligosaccharides promoted the growth of bifidobacteria while inhibiting the proliferation of Escherichia coli; Zhang Zesheng et al. [10] compared and found that oligosaccharides derived from inulin had a better growth-promoting effect on bifidobacteria than those derived from sucrose.

2.1.4. Infant population

Damien Paineau et al. [7] and Sirimu Celestin et al. [8] found that the addition of oligosaccharides was positively correlated with the number of bifidobacteria in infant faeces and promoted the proliferation of probiotics during the fermentation of dairy products.

2.2 Regulation of intestinal function

As a small-molecule water-soluble dietary fibre, oligosaccharides possess properties that regulate intestinal function. Research indicates that they support normal intestinal function by influencing the physical characteristics of intestinal contents.

Wang Yu [11] found that after participants consumed 5 g of oligofructose daily for 7 days, changes in bowel movement frequency and stool characteristics were observed.

Han Yanbin et al. [12] demonstrated that oligofructose may promote intestinal motility by influencing the osmotic pressure of intestinal contents.

2.2 1. Animal experiments by Chu Wei et al. [13] found:

Mice fed oligosaccharides exhibited altered intestinal content propulsion rates, changes in stool output and consistency, without adverse effects on growth and development.

2.3Regulation of intestinal environment and mineral metabolism

As a dietary fibre, oligosaccharides possess the ability to bind with metal ions. Research indicates:

2.3.1 Effects on mineral metabolism:

In the digestive tract, FOS-mineral complexes can form; in the colonic environment, they may influence the release state of minerals; through fermentation by gut microbiota, short-chain fatty acids (such as acetate, propionate, butyrate) and lactic acid are produced.

2.3.2 Regulation of the intestinal environment:

They influence the growth and metabolism of certain microorganisms and may alter the intestinal pH environment.

2.3 3. Research data support:

Carlo Pinna et al. [18] reported in animal experiments that FOS intake was associated with changes in intestinal microbial metabolites (e.g., short-chain fatty acids) in dogs; Ellen G.H.M. van den Heuvel et al. [19] found that continuous intake of short-chain FOS for 36 days was associated with changes in magnesium metabolism markers in the body.

3 Applications of Fructooligosaccharides [22-24]

Due to their excellent physicochemical properties and physiological benefits, fructooligosaccharides have found widespread application in the food, beverage, and feed industries.

3.1 Application in Baked Foods

Thanks to its excellent thermal stability (at neutral pH) and ability to inhibit starch aging, Green Spring Technology's natural oligosaccharide fructose raw material can partially replace sucrose in baked foods such as biscuits and bread, not only imparting a fresh and pure sweetness (approximately 30% of sucrose's sweetness,95% purity), but also extends product shelf life, improves texture, and adds prebiotic health benefits to the final product.

Additionally, oligofructose has excellent solubility and formability, making it suitable for use in the production of chewing gum, peanut soft candies, and other confectionery products.

3.2 Application of Oligofructose Raw Materials in Beverages

Green Spring Technology's oligofructose powder has excellent solubility and a refreshing sweetness, seamlessly integrating into various beverage systems. It is ideal for developing low-calorie, sugar-free, or functional beverages (such as sports drinks and nutrient-enriched beverages), providing a pleasant taste while effectively reducing total sugar content and calories, and adding prebiotic health benefits.

Beverages containing oligofructose are nutritious, health-promoting, and have a good taste with a unique flavour. Currently, a range of functional beverages tailored to different consumer needs have been developed, including nutritional sugar-free beverages, sports drinks, and low-calorie beverages.

Beer contains various substances with health benefits, such as vitamins, polysaccharides, peptides, electrolytes, organic acids, phenols, and ketones. These substances can enhance blood circulation and promote digestion and absorption in the human body.Adding oligofructose to beer can promote the proliferation of bifidobacteria in the intestines, regulate intestinal microecological balance, and increase both the volume and speed of bowel movements.

3.3 Applications in liquid medical foods

As a low-molecular-weight water-soluble dietary fibre, oligofructose powder does not precipitate or significantly increase viscosity, exhibiting excellent compatibility with liquid medical foods. It overcomes the blockage issues associated with traditional fibres in tube feeding applications, providing a safe and effective source of dietary fibre and prebiotics for formulae for special medical purposes (FSMPs), thereby promoting intestinal health and mineral absorption in patients.

3.4 Application in Infant Formula and Other Dairy Products

Oligofructose possesses multiple superior physiological functions, making it a novel sugar source that combines nutrition, health benefits, and therapeutic effects. It has been widely applied in the dairy industry and can be added to infant formula, yogurt, and pure milk.

3.5 Application in alcoholic beverages

Compared to sucrose, oligofructose has a cleaner, milder sweetness and processing characteristics similar to sucrose. Therefore, oligofructose can also replace sucrose in yellow wine and medicinal wine, thereby not only maintaining the quality of these beverages but also enhancing their taste and efficacy.

3.6 Application in Animal Nutrition

Oligofructose can be used as a feed additive in animal feed. Its primary effect is to promote the proliferation of bifidobacteria in the animal intestine. Under conditions where the total bacterial count in the intestine remains unchanged, it increases the growth rate of bifidobacteria, thereby inhibiting the growth and reproduction of harmful bacteria to varying degrees.

Wang Bo et al. [25] found that fructooligosaccharides (i.e., oligosaccharides) can improve the intestinal microbial flora of replacement sows, thereby enhancing their serum immune markers and production performance.

Green Spring Technology's oligosaccharide (FOS) raw material is a reliable partner for creating high-quality products with differentiated health benefits that comply with global regulatory standards.

Whether you are developing next-generation infant formula, functional beverages, low-sugar baked goods, or specific health foods, or seeking feed solutions to enhance animal health and performance, our high-quality, compliant FOS can infuse your products with scientifically validated health benefits and competitive advantages.

Take action now and embark on your journey to innovative healthy formulations:

Request samples and technical documentation: Contact us to receive free samples of Green Spring Technology FOS, along with detailed product specifications (Spec Sheet), test reports (COA), and safety data sheets (SDS). Please email us at helen@greenspringbio.com.

Customised solutions: Our technical team is ready to provide application support and formulation recommendations tailored to your specific needs.

Learn about global compliance information: Consult us for detailed regulatory compliance information for different target markets (United States, European Union, Japan, Southeast Asia, etc.).

参照:

[1]全国食品工業標準化技術委員会中国標準化行政管理、工業発酵技術委員会。GB / T23528-2009 Fructooligosaccharides[秒]。北京:中国標準出版社、2009年。

[2] jing my, sun jy .天然有効成分フラクトオリゴ糖の応用展望[j]。^ a b c d e f g h i(2004) 22-27頁。

[3] wang shihua, peng limin, zhang hui, et al。オリゴフルクトースの開発と応用[j]。中国乳業、2002年、30(2):31-34。

[4]薛鉉蔚山。オリゴフルクトースの生物学的効果と生産技術の進展[j]。^『人事興信録』第3版(2012年)、134 - 134頁。

[5] hang feng, wu jianfeng, wang yinyu, et al。オリゴフルクトースのヒト腸内フローラの機能調節に関する研究[j]。^日本学術振興会,2010(3):108-111。

【6】馬岩、郭靖。オリゴフルクトースの異なる用量の生理的植物相への影響の分析[j]。^ a b c d e f g hi『人事興信録』(2012年)、120-123頁。