Fructooligosaccharide,China BLB price supplier

Product profile

FOS, as a natural food ingredient, usually be found in varying percentages in dietary food.

FOS, as a superior soluble dietary fiber, colorless and light taste, can strengthen the food and maintain the appearance of food, texture and flavor.

Structure and composition

FOS is a functional oligosaccharides which is produced by enzyme with sucrose.

Categories

FOS divided by slurry and powder form (or particles)

P-type and G-type (Divided by content).

The total FOS not less 50% of G-type; the total FOS not less 90% of P-type

Physical and Chemical Properties

1.       Stability

The thermal stability is also higher than that of sucrose. FOS can keep highly stable in food with the PH3.0-7.0

2.       Inhibition Effect on Starch Retrogradation

FOS has a prominent inhibition effect for starch retrogradation, which makes it can be used in many starch foods as a ingredient.

Functional benefits

1.       Low Glycaemic Response

FOS cause low glycaemic responses fluctuated. It can be used as sweetener for the individuals with hypertensions, diabetes and obesity.

2.       Digest Tolerance

The digestive tolerance of FOS in man reaches 20g per day.

3.       Enhances mineral absorption

FOS can enhance mineral absorption in body, especially Ca ²⁺ , Mg ²⁺ and P.