How Green Spring Technology Ensures Premium Quality Fructo Oligosaccharide for Your Formulas?

In the field のhealth food ingredients, fructooligosaccharides (FOS) have increasingly become a focal point of industry attention due to their unique dual-function characteristics—combining the powerful prebiotic properties of a bifidogenic factor with the physiological benefits of water-soluble dietary fibre. As consumer demand for functional ingredients continues to grow, the application of FOS in food, health supplements, and other sectors is expanding rapidly.

As a leading supplier of natural ingredients, Green Spring Technology adopts advanced production processes and stringent quality control to consistently provide customers with high-purity, high-stability, and high-compliance FOS raw materials, driving innovation in product development. 

What is Fructooligosaccharide?

Fructooligosaccharide (FOS), also known as sucrose oligosaccharide, oligofructose, or sucrose trisaccharide, is a type of functional carbohydrate with a molecular structure typically represented as GFn (where n is 2–5, G represents glucose, and F represents fructose). It is a functional carbohydrate derived from sucrose, formed by linking 1 to 4 fructose units via β-1,2 glycosidic bonds. It primarily includes sucrose trisaccharide (GF2), sucrose tetrasaccharide (GF3), sucrose pentasaccharide (GF4), and sucrose hexasaccharide (GF5), among others.

1 Characteristics of fructooligosaccharide raw materials

1.1 Sweetness and refreshing taste

 The overall sweetness of fructooligosaccharides is lower than that of sucrose, and the higher the content, the lower the product's sweetness. Taking common types as examples, G-type oligofructose syrup (purity 50%–65%) has a sweetness approximately 0.6 times that of a sucrose solution of the same concentration, while high-purity P-type (purity ≥90%) has a sweetness only 0.3 times that of sucrose. Oligofructose has a clean and pure sweet taste, a refreshing mouthfeel, and no unpleasant aftertaste, making it more aligned with the trend toward healthy sugar reduction.

1.2 Low calorie content, supporting weight management

Since it is not digested or absorbed by the human body, oligofructose produces almost no calories, with a caloric value approximately one-quarter that of sucrose. It is suitable for use in low-calorie foods and beverages to meet sugar-controlled and weight management needs.

1.3 Good viscosity and temperature stability

Within the temperature range of 0–70°C, the viscosity of oligofructose is similar to that of ordinary isomaltulose and decreases with increasing temperature. In a neutral pH environment, it exhibits excellent thermal stability, maintaining structural stability even at high temperatures of 120°C. However, under acidic conditions (e.g., pH = 3), it begins to decompose at temperatures above 60°C, so process control must be carefully managed during production.

1.4 Balanced moisture activity and hygroscopicity

The moisture activity of G-type oligofructose lies between sorbitol and sucrose, with P-type slightly higher than sucrose. Its hygroscopicity significantly outperforms maltose and approaches sorbitol levels, enabling it to maintain product texture in various moisture environments.

1.5 Excellent Comprehensive Processing Characteristics

Oligofructose also possesses various practical characteristics, including easy solubility, non-reducing properties, low colouring tendency, good shaping ability, alkali resistance, and anti-aging capacity, making it widely applicable in candies, dairy products, baked goods, and health foods.

Green Spring Technology leverages advanced processes and quality systems to provide customers with oligofructose products of different specifications and stable performance, assisting enterprises in efficiently advancing product R&D and upgrades.

2 Preparation Methods for Fructooligosaccharides

As a high-value functional ingredient, fructooligosaccharides (FOS) have seen continuous optimisation in production processes, driving improvements in purity and cost control. Green Spring Technology leverages advanced enzyme engineering and purification technologies to achieve stable supply of high-quality, multi-specification fructooligosaccharides, providing reliable raw material support for downstream product development.

Currently, the mainstream methods for preparing FOS raw materials can be divided into two categories:

2.1 Sucrose hydrolysis method: Production of sucrose-fructose-type FOS

 This method uses sucrose as the substrate and fructose transferase to catalyse the formation of FOS. The early use of microbial catalysis was gradually phased out due to the complexity of the enzyme system and low product purity.Modern enzyme-based processes have significantly improved conversion efficiency. For example, Wang Peng [4] used immobilised fructose transferase in combination with glucose isomerase, and added sucrose to break the reaction equilibrium, thereby increasing oligosaccharide fructose content to approximately 62%.

2.2 Chicory/Jerusalem artichoke extraction method: Production of fructo-fructan-type oligosaccharides

 This route uses chicory and Jerusalem artichoke as raw materials, which are hydrolysed and extracted using inulinase.Zou Jie et al. [5] genetically engineered Pichia pastoris to efficiently express inulinase, achieving an enzyme activity of 1,570 U/mL. Under optimized conditions (pH = 5.0, 50°C, 8% inulin concentration), the oligo-fructose yield reached 72.92%, demonstrating good potential for industrialization.

Green Spring Technology continues to advance production technology upgrades, committed to providing customers with high-purity, compliant, and reliable oligofructose products to support innovation in the food and health supplement industries.

3 Oligofructose Purification Process

In oligofructose (FOS) production, purification is a critical step determining product purity and performance. Current mainstream purification methods include nanofiltration membrane separation, chromatography separation, and microbial separation. Green Spring Technology employs an advanced combined purification process, significantly enhancing product purity and production efficiency, and providing customers with stable and reliable high-quality oligofructose raw materials.

3.1 Overview of Mainstream Purification Technologies

· Nanofiltration membrane separation method: Research by Weng Guihua et al. [7] showed that this method can increase oligofructose purity to approximately 85%, but it has issues such as high membrane cleaning costs and limitations in industrial applications.

· Macroporous adsorption resin method: Lin Show-chung et al. [8] noted that this method effectively separates oligosaccharides, particularly suitable for complex plant-based raw material systems, but requires pretreatment to remove impurities.

· Composite purification process: Liu Bin et al. [9] combined membrane separation with macroporous adsorption resin, achieving oligosaccharide purity exceeding 95%, effectively balancing purity and yield.

3.2 Green Spring Technology's Advanced Process

Green Spring Technology integrates multi-stage membrane separation and resin chromatography purification technologies, overcoming the limitations of traditional single-column processes (e.g., low efficiency and low yield, with a purity of 95% achieving only approximately 10% yield). This enables the large-scale production of high-purity (95% and above) and high-yield oligofructose.

Core advantages for customers:

· Exceptional purity and stability: Products comply with EU standards, exhibit strong batch consistency, and are suitable for high-end food and health supplement applications;

· Improved cost-effectiveness: Combined processes enhance purification efficiency, reduce overall production costs, and help customers enhance product competitiveness;

· Customised supply capabilities: We can provide raw materials in various specifications according to customer needs to meet different application scenarios and formulation design requirements.

Green Spring Technology, backed by continuous process innovation, is committed to providing customers with higher purity and more stable oligofructose products, and to jointly advancing the upgrading of the health food industry.

4 .オリゴフルクトースの検出方法

4.1 Qualitative detection methods for oligofructose

Qualitative detection of oligofructose (FOS) commonly uses paper chromatography and thin-layer chromatography (TLC), which are simple, fast, and intuitive, suitable for product quality control.

Research shows that paper chromatography can produce clear sky-blue spots for fructose to xylose under specific developing agents and developing conditions, with good separation efficiency [10]. Thin-layer chromatography can efficiently identify seven different polymerisation degrees of oligosaccharides in garlic, with clear spots and good separation after four developments [11].

Green Spring Technology employs a mature chromatographic detection system to strictly monitor the components in raw materials and finished products, ensuring the purity and stability of oligofructose products and providing customers with safe and consistent functional ingredients.

4.2 Quantitative Detection Methods for Oligofructose

Quantitative detection of oligofructose (FOS) is critical for ensuring product quality. Currently, mainstream methods include high-performance liquid chromatography (HPLC) coupled with different detectors and ion chromatography technology, each with its advantages, capable of meeting precise analytical requirements from raw materials to final products.

4.2.1. HPLC-Differential Detection Method (HPLC-RID)

This method is widely applied, with good linearity and recovery rates. However, it has limitations such as long system equilibration time, inability to perform gradient elution, and relatively low sensitivity, making it suitable for samples with relatively simple matrices.

4.2.2. HPLC-Evaporative Light Scattering Detection Method (HPLC-ELSD)

ELSD offers high sensitivity and gradient elution, effectively overcoming some of the drawbacks of RID. Studies have shown that it can effectively separate FOS components in various food matrices, with recovery rates of 95%–100% and excellent linearity, making it suitable for the rapid and accurate determination of oligosaccharides in routine food analysis.

4.2.3. HPLC-Mass Spectrometry (HPLC-MS)

With its high resolution and selectivity, MS is particularly suitable for the determination of FOS in complex matrices (e.g., infant formula, rice flour). The sample preparation is simple, and matrix interference can be effectively eliminated through secondary mass spectrometry. It features high throughput, high accuracy, and high sensitivity, with excellent recovery rates and precision in spiked samples.

4.2.4. High-Performance Anion Exchange Chromatography-Pulse Amperometric Detection (HPAEC-PAD)

This technique offers high sensitivity and fast analysis speed, capable of separating FOS components with different polymerisation degrees and distinguishing between sucrose-type and fructose-type oligosaccharides and their isomers, aiding in source tracing. It demonstrates strong adaptability to complex matrices (such as functional foods) and can effectively reduce interference through optimised elution programmes.

Green Spring Technology strictly adopts advanced chromatographic detection techniques to comprehensively monitor the content and composition of various FOS components throughout the production process, ensuring accurate and controllable product purity and consistent batch-to-batch stability, providing customers with safe and reliable high-quality raw material assurance.

Green Spring Technology adheres to leading FOS production processes and precise quality control systems to provide customers with high-purity, high-stability, and highly customised product solutions.

We strictly adhere to international regulations and combine advanced detection technologies such as chromatography and mass spectrometry to ensure that every batch of products has clear components and reliable performance, helping you address formulation development and quality upgrade challenges and effectively enhance product competitiveness.

Contact us now at helen@greenspringbio.com or WhatsApp: +86 13649243917 to obtain customised raw material solutions and technical support. Let us collaborate with you to create a healthier future for food with exceptional quality!

参照

[1]李开幕式。[M]きたバイオテクノロジーです北京:科学出版社,2010,82。

[2] qb2581-2003,オリゴフルクトース[s]。

[3]辛てるでしょ。機能性オリゴ糖の生産と応用[m]。^「china light industry press」。china light industry press(2004年). 2009年1月15日閲覧。

[4]彭王だ。2酵素固定化によるショ糖由来オリゴフルクトース生産プロセス研究[d]。2016年-華南理工大学教授。

[5] zou j, zhang jw, you x, et al。kluyveromyces marxianusからのイヌリナーゼの異種発現とオリゴフルクトース調製プロセスの最適化[j]。微生物学公報」を発表した。2016年43(7):1429-1437。

[6] mi yunhong, mo guolian, wei haitao, et al。分子ふるいとバッキングバイオリアクターを用いたオリゴフルクトース調製法[p]。中国、201110428850.8 2012-06-13。

[7] weng guihua, ma yuhong, zhang tao, et al。メンブレン技術を用いた高純度フラクトオリゴ糖の調製[j]。食品産業科学技術,2010,1:224 -226。

[8]林秀慶、李文傑。シリカ系マイクロペリクラを用いた親水相互作用クロマトグラフィーによる、フルクトオリゴ-サッチャ混合物の分離 sorbents  [J]。 誌 of  クロマトグラフ A  1998年803(1):302-306。