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oligofructose

Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups.

Oligofructose: The 100% Natural Sugar Replacer

Oligofructose is an inulin-type fructan and is derived from Inulin through partial enzymatic hydrolysis. This conversion is a process that occurs naturally within the chicory root towards the end of the harvest. It can therefore be said to be of 100% vegetable origin.

After enzymatic hydrolysis, purification is continued in order to meet even the highest quality requirements, including those for infant nutrition.

Food applications:

Baked goods
Baby food
Beverages
Breakfast cereals & cereal bars
Candy
Dairy alternatives
Dairy products
Fillings
Frozen desserts
Fruit preparations
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Nutritional benefits:

Digestive Health:
improving the balance of intestinal flora
Weight management:
calories count – go for less sugar
Blood sugar management:
sugar levels – less is more


Sugar out, fibre in, the ideal sugar replacer
With a sweetness profile of minimally 30% that of sucrose, the benefits reach beyond the nutritional benefits of fibre.

Its mildly sweet taste and sugar-like technical properties makes it the perfect natural sugar replacer. Moreover it also allows for calorie reduction and a higher fibre content.  By imparting a delicate natural sweetness, it is often combined with high intensity sweeteners to create a more balanced and sugar-like palate without any off-taste.
 

Easy implementation in production process

The best soluble dietary fibre – even better than sucrose! This facilitates easy processing without the necessity of having to implement any changes to the production process.

Typical examples are cereal binding syrups and dairy fruit preparations.