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Product Overview
Fructooligosaccharides (FOS), also known as oligofructose or sucrose-based trisaccharides, are naturally present in many fruits and vegetables. They are considered a functional factor in the third generation of health foods. FOS offers the properties of sucrose but is not absorbed by the body, making it one of the four recognized prebiotics by the FAO. With a sweetness of 30%-60% of sucrose, FOS retains sucrose's pure flavor but with a milder taste, making it a novel sweetener for sugar reduction.
Commercial fructooligosaccharides are a mixture of glucose, sucrose, GF2, GF3, and GF4, with molecular weights up to 823 and a degree of polymerization between 2 and 7, averaging 2.7. There are two main types of FOS products: a syrup (G-type, containing 55% FOS) and a purified white powder (P-type, containing 95% FOS).
According to reports, G-type FOS contains 55% oligosaccharides (25% GF2, 25% GF3, 5% GF4), 33% glucose, and 12% sucrose. P-type FOS contains 95% oligosaccharides (35% GF2, 50% GF3, 10% GF4), 2% glucose, and 39% sucrose. FOS products are applied in various industries, including health foods, beverages, dairy products, candy, feed, pharmaceuticals, and cosmetics.
Production Process
There are two main production methods for FOS:
- One uses sucrose as the raw material and employs β-fructosyltransferase or β-fructofuranosidase through microbial fermentation.
- The other uses inulin as the raw material, hydrolyzed by enzymes.
Countries like China, Japan, and South Korea primarily use the sucrose method, where Aspergillus niger, Fusarium, and Aspergillus japonicus secrete β-fructofuranosidase for enzymatic conversion, followed by filtration, purification, and concentration. Typically, high concentrations (50%-60%) of sucrose solutions are converted using these enzymes, with continuous advancements in production technology improving efficiency and lowering costs.
1. Enzyme Hydrolysis Process
Using Jerusalem artichoke as the raw material, the process includes extraction, hydrolysis, filtration, decolorization, desalination, and concentration, yielding FOS with a purity of 94.85%-98.58%.
2. Immobilized Enzyme Method
β-fructosyltransferase or β-fructofuranosidase is produced by fermenting Aspergillus niger. The enzyme is then immobilized using sodium alginate and reacted with a sucrose solution in a bioreactor. The process includes decolorization, desalination, and concentration, resulting in a product with 60% FOS. This method is favored for its efficiency and cost-effectiveness.
3. Purification
FOS content from enzyme or fermentation methods is around 50%-60%, with impurities such as glucose and sucrose. These must be removed for diabetic and obese consumers, and further purification techniques, such as gel filtration, nanofiltration, and ion exchange chromatography, are employed to achieve a purity of over 95%.
Differences Between Fructooligosaccharides and Galactooligosaccharides
While both are prebiotics, they differ in chemical composition, biological functions, production processes, and applications. FOS is composed of fructose, while GOS is composed of galactose and glucose, with FOS being less heat-stable. FOS is more commonly used in foods aimed at digestion and health, while GOS is heat-resistant and used in baked goods and dairy products.
Benefits and Effects
FOS is derived from sucrose through modern biotechnology and offers similar viscosity, moisture retention, and stability as sucrose under acidic and heated conditions. It is known for promoting bifidobacteria, reducing blood sugar, and improving lipid metabolism. FOS is regarded as a highly effective prebiotic and has gained widespread application in third-generation health foods due to its health benefits and versatile use in food production.
Applications in Food, Health, and Beauty
FOS is widely used in the food industry, particularly in health foods, beverages, dairy, and candy. It also has applications in feed, pharmaceuticals, and beauty products, making it a sought-after ingredient for modern health-conscious consumers.
