Definition:

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NutuFibraz®Fructooligosaccharides Health Benefits:

NutuFibraz®Fructooligosaccharides(FOS) are a class of functional oligosaccharides composed of two to nine fructose molecules linked by β-1,2 glycosidic bonds, often with a single glucose molecule at one end. They are non-reducing sugars. They are not broken down by human digestive enzymes and do not participate in blood sugar metabolism. They are valued for their role as prebiotics, which selectively promote the growth of beneficial bacteria such as Bifidobacteria and Lactobacillus and help to regulate the balance of the intestinal microbiome. FOS are also low in calories and promote mineral absorption, which is why they are widely used in food, health products and animal feed.

■ Source

NutuFibraz®Fructooligosaccharides is found in abundance in the roots, stems, leaves and fruits of plants. It is a natural component synthesised by plants themselves. High concentrations are found in Jerusalem artichokes (15%-20%), chicory (10%-15%), onions (2%-6%), garlic (1%-3%), asparagus (1%-2%) and bananas (the content increases with maturity, reaching 1%-2%). Other sources, such as wheat, oats and honey, have lower concentrations (typically below 1%) and are not suitable for industrial extraction. Industrially, oligofructose is primarily obtained through the sucrase method or extraction from Jerusalem artichokes or chicory. The sucrase method accounts for over 70% of global production due to the ready availability of the necessary raw materials and the manageable costs involved. The chicory/Jerusalem artichoke extraction method, which uses natural sources, is more popular in the high-end market.

Particularities of NutuFibraz®Fructooligosaccharides:

Product Specifications:

NutuFibraz®Fructooligosaccharides is available in the following specification and contents:

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☑ NutuFibraz®Fructooligosaccharides syrup 55%/60%/90%/95%

Product quality standards:

● GB23528, Food grade, In-house

▶ Regulating the intestinal microbiome

▶ Comprehensive improvement of intestinal function

NutuFibraz®Fructooligosaccharides Applications:

With its four core advantages of high temperature resistance, low calories, prebiotic properties and friendly flavor, NutuFibraz®Fructooligosaccharides is widely applicable to multiple categories of the food industry. It not only enhances the function without affecting the original quality of the product, but also has extremely practical application scenarios.

NutuFibraz®Fructooligosaccharides are the most widely used ingredient in the food industry, covering everyday consumption scenarios. They enhance intestinal health, partially replace sucrose to reduce calories and improve product flavour and processing compatibility, such as delaying ageing and extending shelf life. They are compatible with most food processing techniques, including high-temperature and acid/alkali resistance, without affecting the quality of the original product.In dairy products, FOS is often added to yoghurt, fermented milk and milk powder (particularly infant formula and milk powder for older consumers) to extend shelf life, improve taste and enhance gut health, as well as alleviating lactose intolerance. In beverages, it is used in juices, teas, probiotic drinks and plant-based protein drinks to replace some of the sucrose, reduce calories and give the product a 'prebiotic' label, thereby enhancing its value. Fructo-oligosaccharides can be added to baked goods and pastries to improve dough fermentation and flavour, slow starch ageing and extend shelf life, all without affecting the baking process (its high-temperature resistance makes it ideal for this purpose). Fructo-oligosaccharides offer a mild sweetness with no aftertaste, eliminating the health risks associated with high sugar content while satisfying the desire for sweetness.

In the dietary supplement and health product sectors, FOS is specifically targeted for its functionality, with a focus on "intestinal conditioning" and "immune enhancement". It works in conjunction with probiotics to address health issues such as constipation and low immunity in various populations. It offers controllable dosages, convenient administration and good tolerability with no side effects. Probiotic blends are often dry-mixed with probiotic freeze-dried powder, maltodextrin and so on, to avoid high temperatures and humidity. Common products include freeze-dried probiotic powder, intestinal conditioning capsules and complex prebiotic granules. In foods for special medical purposes, oligofructose is formulated in synergy with a nutrient matrix (proteins, vitamins and minerals) to withstand sterilisation processes.

In the feed sector, our focus is on breeding efficiency and animal health. Fructooligosaccharides improve the intestinal microecology of livestock, poultry and pets, reducing the incidence of diarrhoea and intestinal diseases while increasing feed conversion rates. They can also replace some antibiotics without leaving residues or causing resistance, reduce breeding costs and improve the breeding environment by reducing faecal odour.

NutuFibraz®Fructooligosaccharides can selectively promote the growth of beneficial bacteria, such as Bifidobacterium bifidum and Bifidobacterium longum, and lactic acid bacteria, such as Lactobacillus casei and Lactobacillus acidophilus. This increases the proportion of beneficial bacteria in the gut from 15%-20% to over 40%. They can also inhibit the growth of harmful bacteria, including pathogens such as Escherichia coli, Salmonella and Clostridium perfringens. This reduces the production of toxic substances such as ammonia and hydrogen sulfide, thereby lowering the risk of intestinal inflammation.

NutuFibraz®Fructooligosaccharides serve as an energy source for probiotics in the intestine. Short-chain fatty acids (acetic acid, propionic acid and butyric acid), which are produced by probiotic metabolism, can lower the intestinal pH to between 5.5 and 6.0. This stimulates intestinal smooth muscle motility. Fructooligosaccharides strengthen the intestinal barrier, increase the expression of tight junction proteins (ZO-1 and occludin), reduce intestinal mucosal permeability and reduce the risk of undigested food molecules or allergens entering the bloodstream. In cases of irritable bowel syndrome with diarrhoea (IBS-D), they can alleviate diarrhoea caused by excessive intestinal motility. They can also help to improve antibiotic-associated diarrhoea by restoring intestinal flora and reducing antibiotic damage.

▶ Metabolic health

NutuFibraz®Fructooligosaccharides are low in calories. The human body lacks the enzymes required to break down β-1,2-glycosidic bonds, meaning they are indigestible. With only 0.5-1 kcal/g (compared to 4 kcal/g for sucrose), they pose a minimal metabolic burden. They do not raise blood sugar levels and are not regulated by insulin. For diabetics, blood sugar fluctuations of ≤0.3 mmol/L are observed after consumption, making fructooligosaccharides a suitable substitute for sucrose to prevent sudden blood sugar spikes and dips. Short-chain fatty acids inhibit the activity of liver lipase, thereby reducing fat accumulation. They also increase satiety by promoting the intestinal secretion of the satiety hormone GLP-1, which helps to control appetite.

☑ NutuFibraz®Fructooligosaccharides powder 50%/55%/80%/90%/95%

■ Physical and chemical properties

NutuFibraz®Fructooligosaccharides(FOS) have the general molecular formula G-Fn, where G is a glucose residue and F is a fructose residue. The value of n ranges from 1 to 8. The main components are GF2 (glucose triose), GF3 (glucose tetraose) and GF4 (glucose pentasaccharide), with GF2 and GF3 accounting for 70-80%. They have glycosidic bonds of the β-1,2 type and the human body lacks the necessary enzymes to digest them, meaning they are indigestible. They are approximately 30-60% as sweet as sucrose, offering a refreshingly sweet and mellow taste with no aftertaste and enhancing the flavour of foods. They are highly water-soluble, with a higher solubility than sucrose at 25°C, and their solubility increases significantly with temperature. Their aqueous solution has a lower viscosity than sucrose, and this difference becomes more pronounced with increasing concentration. Fructooligosaccharides are heat-resistant, breaking down only slightly when heated to 120°C for 30 minutes, and virtually not at all below 100°C. They are also well-suited to the steaming and sterilisation processes used in food processing. They are stable within the pH range of 2.5-7.0 and can withstand human gastric fluid (pH 1.5-3.5), enabling them to reach the intestines and function effectively. They do not react with Fehling's reagent or undergo the Maillard reaction, and they have no effect on the colour stability of food.

▶ Promotes mineral absorption

The short-chain fatty acids in oligofructose can lower the pH of the intestines, converting minerals such as calcium, iron and zinc from insoluble salts into soluble ions and improving their absorption efficiency. This can increase calcium absorption by 20%-30% and iron absorption by 15%-20%. It is particularly beneficial for adolescents experiencing skeletal development, the elderly experiencing severe calcium loss, and individuals with iron deficiency anaemia. Long-term consumption can increase bone density.

■ Production technology characteristics

There are currently two main industrial processes for producing NutuFibraz®Fructooligosaccharides(FOS), which differ primarily in terms of the raw materials used and the conversion methods employed.

The most common process is enzymatic sucrose synthesis, which uses sucrose as the raw material. In this process, the fructose residue in one sucrose molecule is transferred to another using a microbial β-fructosyltransferase enzyme. During the saccharification reaction, the conversion rate must be controlled and the reaction terminated when the oligofructose content reaches 50-60%. Overreaction produces high fructose, which affects product quality. The reaction solution is heated to between 85 and 90 °C for 15-20 minutes to inactivate the β-fructosyltransferase and prevent subsequent reactions. Activated carbon is then added to the reaction solution and the carbon and impurities are filtered out to produce a clarified solution. Ion exchange resin is then used to remove salt, glucose and fructose (as monosaccharides can affect prebiotic efficacy) from the solution. Gel filtration chromatography is then used to further separate the oligofructose fraction, achieving a purity level of ≥95%. The purified oligofructose solution is then concentrated to a solids content of 70%-80% using a vacuum concentrator, after which it is either spray-dried into a powder or concentrated into a liquid product.

The extraction process for Jerusalem artichokes/chicory is natural, using the tubers of the former or the roots of the latter as raw materials to extract naturally occurring oligofructose. The tubers/roots are washed, peeled and sliced, then blanched in boiling water for 10-15 minutes to inhibit endogenous enzyme activity and prevent oligofructose degradation. The pretreated raw material is then mixed with water in the correct proportions and extracted at a constant temperature of 80-90°C for two to three hours.

The mixture is stirred two to three times during extraction to promote oligofructose dissolution. After extraction, the extract is filtered and collected. The residue can be re-extracted to increase the yield. Pectinase and cellulase are then added to the extract to remove impurities such as pectin and cellulose. The clarified solution is subsequently filtered or centrifuged. Activated carbon or resin decolourisation is then used to remove pigments and odours. Ion-exchange resin and gel-filtration chromatography are then used to remove impurities such as salt, glucose and fructose. This results in a natural oligofructose solution with a purity level of at least 90%. The concentration and drying processes are consistent with the enzymatic method for sucrose. After vacuum concentration, the product can be spray-dried to form a powder or retained in liquid form. This process is extremely natural and does not require any chemical synthesis steps.