Fructooligosaccharide (FOS)
Nutritional Enhancers
Sweeteners
308066-66-2
$2.05 ~ $3.07
Food
Free sample from 100g(NF)
One unit of:25kg/bag
One unit of:25kg/bag
25kg/bag
Product Info
What is Fructooligosaccharide (FOS)?
Fructooligosaccharide (FOS) is a low-calorie, non-digestible carbohydrate used primarily as a prebiotic fiber to stimulate the growth of beneficial gut bacteria and as a sugar replacement in food and beverage formulation.
How is Fructooligosaccharide (FOS) made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Substrate Preparation | Dissolve high-purity sucrose in purified water to create a concentrated solution. | Sucrose concentration is critical, typically 50-60% (w/w), to optimize the reaction rate and yield. Water must be deionized to avoid mineral interference with the enzyme. |
| 2 | Enzymatic Synthesis (Transfructosylation) | Introduce the enzyme fructosyltransferase (e.g., from Aspergillus niger) into the sucrose solution within a bioreactor under controlled conditions. | Control of Temperature (55-60°C) and pH (5.0-6.5) is essential for optimal enzyme activity. Reaction time is monitored to achieve the desired FOS composition. |
| 3 | Reaction Termination | Stop the enzymatic reaction by rapidly heating the syrup to denature the enzyme. | The mixture is heated to 80-95°C for a specific duration. This ensures complete enzyme deactivation, preventing further changes to the product profile and ensuring consistency. |
| 4 | Purification & Refining | Separate the FOS from unreacted sucrose and byproduct monosaccharides (glucose, fructose) using chromatographic methods. | Simulated Moving Bed (SMB) chromatography is often used. Separation efficiency is monitored to achieve the target FOS purity (e.g., >95%) in the final product. |
| 5 | Decolorization & Deionization | Pass the purified FOS solution through columns of activated carbon and ion-exchange resins. | Activated carbon removes color and impurities. Ion-exchange resins remove mineral salts (ash), which is verified by monitoring the solution's conductivity. |
| 6 | Concentration | Remove excess water from the purified FOS solution using a vacuum evaporator. | Low-temperature vacuum evaporation is used to prevent caramelization and thermal degradation. The syrup is concentrated to a target solids content, typically 70-75% solids. |
| 7 | Drying | Convert the concentrated FOS syrup into a fine powder, most commonly through spray drying. | Inlet and outlet air temperatures of the spray dryer are critical to control the final moisture content (typically <5%), particle size, and powder flowability. |
| 8 | Quality Control & Packaging | Sieve the final powder, conduct quality assurance tests, and package it in sealed, moisture-proof containers. | Final product is tested for FOS content, purity, moisture, microbial limits, and heavy metals. Packaging must be airtight to protect the hygroscopic powder from moisture. |
Technical Specifications
| CAS Number | 308066-66-2 |
| Solubility | Easily soluble in water |
| Storage Conditions | Keep sealed and dry |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Yogurt
health drinks
infant formula
baked goods
Mechanism of action:
| Parameter | Fructooligosaccharide (FOS) |
|---|---|
| Functional Category | Prebiotic Fiber; Sweetener; Bulking Agent; Humectant |
| Key Ingredients | Short-chain fructose polymers (oligofructose) with a terminal glucose unit; typically includes 1-kestose (GF2), nystose (GF3), and 1F-fructofuranosylnystose (GF4). |
| Mechanism of Action | Resists hydrolysis by human digestive enzymes in the upper gastrointestinal tract. Acts as a substrate for selective fermentation by beneficial colonic bacteria (e.g., Bifidobacteria, Lactobacilli), promoting their growth. This fermentation yields short-chain fatty acids (SCFAs), lowers colonic pH, and modulates gut microbiota composition. |
| Application Effect in Product | Provides mild sweetness for sugar reduction; improves mouthfeel, texture, and viscosity as a bulking agent; increases dietary fiber content; enhances moisture retention (humectancy), improving shelf life in baked goods; supports prebiotic and gut health claims. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Fructooligosaccharide (FOS) | Prebiotic Soluble Fiber (Fructan) | Short-chain polymer of fructose; 30-50% the sweetness of sugar; derived from chicory root or sucrose. | Adds sweetness without sugar calories; highly selective for Bifidobacteria; very well-studied. | Rapid fermentation can cause significant gas, bloating, and discomfort in sensitive individuals, especially at higher doses. | Functional foods needing slight sweetness (yogurts, bars), daily prebiotic supplements. | For a proven prebiotic effect when a mild, clean sweetness is also desired. |
| Inulin | Prebiotic Soluble Fiber (Fructan) | Longer-chain fructan; neutral taste; often used as a fat replacer for texture and mouthfeel. | Improves food texture; ferments more slowly and distally in the colon compared to FOS; high fiber content. | Can also cause significant gas and bloating; longer chains can cause texture issues (gelling) in some liquids. | Fiber enrichment in baked goods, dairy products (ice cream, yogurt), fat replacement in low-fat foods. | For adding fiber and improving texture in foods without adding sweetness. |
| Galactooligosaccharides (GOS) | Prebiotic Soluble Fiber (from Lactose) | Composed of galactose units; derived from lactose (milk sugar); structurally similar to prebiotics in human milk. | Highly effective at stimulating Bifidobacteria growth; often well-tolerated; extensive research in infant nutrition. | Derived from milk, making it unsuitable for individuals with milk allergies or severe lactose intolerance; typically more expensive. | Infant formulas, dairy-based products, supplements for those without dairy sensitivities. | When the primary goal is robust Bifidobacteria support and dairy is not an issue. |
| Xylooligosaccharides (XOS) | Prebiotic Soluble Fiber (from Xylan) | Composed of xylose units; derived from plant fibers like corn cobs or sugarcane bagasse. | Effective at a much lower dose (1-2 grams) than FOS or inulin, reducing the likelihood of digestive side effects. | Less commonly available in consumer products; can be more expensive per kilogram, though cost-per-dose is competitive. | Low-dose supplements, functional foods for individuals sensitive to high doses of other prebiotics. | For a potent prebiotic effect with the lowest required dose and minimal risk of gas or bloating. |
| Resistant Starch (RS) | Prebiotic Fiber / Starch | Starch that escapes digestion in the small intestine; fermented in the colon. Types include RS2 (raw potatoes, green bananas) and RS3 (cooked/cooled starches). | Strongly promotes the production of butyrate, a key short-chain fatty acid for colon health; may improve insulin sensitivity. | Not soluble in water; can have a gritty texture; benefits are type-dependent. | Adding to smoothies, oatmeal, or as a flour substitute; consuming through whole foods like cooled potatoes/rice. | To specifically target butyrate production for colon cell energy and potential metabolic benefits. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications