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As a unique health food, fructooligosaccharides have obvious effects on improving gastrointestinal function, reducing blood lipids, regulating body balance, and improving immunity. Therefore, it is widely used in health food, beverage, dairy candy and other food industries , the application prospect is very broad.

Fructooligosaccharide (FOS) is a very important class of oligosaccharides, and it is an excellent water-soluble dietary fiber that exists widely in nature. Such as potatoes, onions, garlic, wheat, bananas and other plants or fruits with higher content.

Properties and applications of fructooligosaccharides

Physicochemical properties of fructooligosaccharides

1 Sweetness and taste: The sweetness of fructooligosaccharides with a purity of 50-60% is about 60% of the mass fraction of sucrose, and the oligofructose with a purity of 95% is only 30% of the mass fraction of sucrose, and the sweetness of sucrose is Refreshing, pure taste without any aftertaste.

2 Calorie value: The calorific value of fructooligosaccharides measured in vivo is only 1.5kcal/g, which is extremely low in calories.

3 Viscosity: In the range of 0-70℃, the viscosity of fructooligosaccharides is similar to that of isomerized sugars, but it decreases with the increase of temperature.

4 Water activity: The water activity of fructooligosaccharides is slightly higher than that of sucrose.

5 Moisturizing properties: The moisturizing properties of fructooligosaccharides are similar to those of sorbitol and caramel

6. The pH value is thermally stable: when the environmental pH value is neutral, fructooligosaccharides are very stable at 120 °C, similar to sucrose; under acidic conditions (PH=3), after the temperature reaches 70 °C, fructooligosaccharides are very easy Branch connection, the stability is significantly reduced.

7 Other processing characteristics: excellent solubility, non-coloring, shapeability, alkali resistance, aging resistance, etc. High temperature resistance, inhibition of starch aging, water retention and stability are all good, but non-hygroscopicity is poor.



Physiological function of fructooligosaccharides

1 Regulates the balance of the flora in the body and the high-efficiency bifidobacteria proliferation factor

Fructooligosaccharides are internationally recognized as a popular super bifidogenic factor. Experiments have shown that after the human body ingests a certain amount of fructooligosaccharides, the number of beneficial bacteria Bifidobacterium in the human body can multiply by 10-100 times, and the organic acids produced at the same time such as acetic acid, lactic acid, propionic acid, butyric acid, etc. Reduce the value, inhibit the growth and reproduction of exogenous pathogenic bacteria and inherent spoilage bacteria in the intestine, reduce the growth and accumulation of spoilage substances in the intestine, improve the intestinal environment, promote intestinal peristalsis, and prevent constipation and diarrhea.

2 Lower blood lipids and cholesterol

Fructooligosaccharide is an excellent water-soluble dietary fiber. Through the action of bifidobacteria in the intestine, FOS can ferment to produce propionic acid, hinder the synthesis of cholesterol, promote the conversion of cholesterol to bile acid, increase the excretion of bile acid, and can effectively reduce The amount of serum cholesterol, triglyceride and free fatty acid has a good improvement effect on a series of cardiovascular diseases such as hypertension and arteriosclerosis caused by high blood lipids.

3 Promote the synthesis of vitamins and improve immunity

Fructooligosaccharides can promote the natural formation of a variety of vitamins and folic acid, produce a large number of immune substances such as S-TGA immune protein, effectively prevent bacteria from attaching to the hosts intestinal mucosal tissue, and a large number of bifidobacteria can also produce intestinal immune cells. Strong stimulation increases the number of antibody cells, activates the activity of macrophages, and strengthens the human immune system.

4 Protect the liver

After bifidobacteria absorb fructooligosaccharides, they rapidly multiply and buy a spoilage bacteria such as Escherichia coli, Salmonella, and Clostridium to act, reduce the generation of toxic metabolites, and quickly excrete toxic metabolites from the body, reduce the burden on the liver, and play a role in reducing the production of toxic metabolites. It can protect the liver, and the intake of fructooligosaccharides will not cause an increase in blood sugar levels and insulin.

5 Promote the absorption of minerals and the discharge of toxic waste from the intestines

Fructooligosaccharides have the effect of combining dietary fiber with metal ions. In the acidic environment of the large intestine, the solubility of calcium, magnesium, zinc and other minerals is increased, and its bioavailability is also improved. Fructooligosaccharides can maintain the water in the intestinal wall, increase the water and acidity of the intestinal contents, and at the same time cultivate the bifidobacteria intestinal wall to form a protective barrier of the biofilm, thereby accelerating the peristalsis of the intestinal lumen and producing the defecation reflex, which is beneficial to the intestinal indole, nitroso The discharge of carcinogenic and toxic wastes such as amines.

6 Prevent obesity

The fructotriose and fructotetraose in fructooligosaccharides are not hydrolyzed by enzymes in human saliva and intestinal digestive enzymes, and are difficult to digest and absorb, and have low caloric value. Therefore, after ingesting fructooligosaccharides, it will not cause obesity.



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Xylitol as a white crystal, with the appearance and taste similar to sucrose. Is a polyol sweeteners in the most sweet, cool taste, sweetness equivalent to sucrose, Xylitol calorie equivalent of glucose. Is the future of the sweetener, sucrose and glucose substitutes. From food-grade is, Xylitol, the broad and narrow sense. Generalized as carbohydrates, narrow as polyol. Because Xylitol be absorbed slowly or only partially used. Low in calories and is a major feature of Xylitol: 2.4 calories per gram, less than 40% of other carbohydrates. E967i applications from the 1960s with the food. Xylitol is popular in some countries welcome a diabetic sweetener. Can be used as food additives, are not restricted by adding the amount of food. Xylitol is the best prevention of dental caries sweeteners (which is also E967i the first to be a feature we know), in 25 years time, under different circumstances to get certified. The E967i as the main sweetener in gum and candy have been six national dental associations officially recognized.

Xylitol function:
Do diabetic sweeteners, nutritional supplements and auxiliary therapeutic agents: Xylitol is an intermediate body carbohydrate metabolism, the lack of in the body affect glucose metabolism in the case without for , E967i can also be through the cell membrane, absorbed and used by organizations to promote glycogen synthesis, nutrition and energy for the cells, and the E967i does not cause elevated blood glucose levels and eliminate diabetes after taking more than three symptoms (more food, more polydipsia, polyuria), Xylitol is the most suitable for diabetics to eat nutritional and sugar substitutes.

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Xylitol (C5H12O5), a five-carbon sugar alcohol, is an intermediate product of xylose metabolism. It is a white powdery crystal and is easily soluble in water. It is widely found in fruits, vegetables, cereals, fungi and other foods and It is a natural and healthy sweetener in plants such as wood, straw, and corncob.

Its sweetness is very similar to that of sucrose, but it has the advantage of lower calories than sucrose, so it is often used as a sugar substitute and is favored by diabetics.



Is Xylitol a Sugar?

The sugar we usually refer to refers to monosaccharides and disaccharides, such as sucrose, white sugar, glucose, fructose, while xylitol is a sugar alcohol compound, which is the product of the reduction of monosaccharides. According to the United Nations Food and Agriculture Organization and the World Health Organization According to the latest report, sugars include monosaccharides, disaccharides and sugar alcohols, so xylitol is also a sugar.

However, the metabolism of xylitol does not require insulin to promote, and can directly provide nutrients to tissues through the cell membrane. After the human body ingests xylitol, the blood glucose content increases very little, which is not enough to cause an increase in blood sugar. This is the reason why the blood sugar level can be stabilized after eating the sweet xylitol.


Application of Xylitol in Food


1. Substitution in baked goods

Application in sugar-free pastries, sugar-free pastries do not use sucrose from the filling to the dough. Instead of sucrose, a variety of "sugar-free sweeteners" that are both sweet and do not produce calories or are extremely low in calories are used.

Sugar-free cakes using liquid xylitol do not undergo Metod browning reaction after baking, the surface color is lighter, and the taste is better.

2. Xylitol can be used as a wine additive to improve the quality of wine

Japanese research believes that adding 0.15% to 3% xylitol can improve the color, aroma and taste of wine. For example, adding 0.13% xylitol to synthetic alcohol instead of glucose can make sake mellow and sweet, and has the property of reducing microbial spoilage.

Similar results were obtained by adding 0.15%-2% xylitol to whisky. Adding 1.15% xylitol to liquor can make liquor taste smooth and mellow.

3. Application of xylitol in chocolate products

Chocolate made with xylitol is suitable for diabetics. Like fructose, sorbitol or mannitol, xylitol can replace sucrose in chocolate products. However, xylitol must be a finely ground powder, and the relative humidity of the air should be adjusted during the production process. If the relative air humidity exceeds 80%, the resulting product will have a rough "sand" structure after a period of storage.


4. Application of Xylitol in Beverages

Ordinary beverages are generally made by adding sucrose and a certain amount of acid and other ingredients. Sugar-free beverages can be combined with xylitol and maltitol under low temperature conditions to achieve a soft and mellow taste of the finished beverage without adding any high sweetness. Flavor, the finished product is refreshing and pleasant.

Xylitol can be compounded with other sugar alcohols and fructose, and can also be used alone in sugar-free tea drinks, fruit juice drinks and health drinks. In addition, xylitol can also control the calorie value, stabilize and protect the nutrients from damage, and improve the aftertaste, plastid and cool feeling of beverages.

5. Xylitol in dairy products

Sugar-free yogurt made of xylitol, because of the nutritional value of milk, can promote the proliferation of bifidobacteria and the digestion and absorption of nutrients, as well as improve human immunity and other health functions, and has become more and more popular among middle-aged and elderly people and children. dairy products. And because of its weight loss effect, it is especially favored by women. If jams, fruit pieces, natural pigments and flavors are added to make yogurt with different flavors, it can meet the needs of consumers with different hobbies for nutrition and health care functions.

6. Xylitol in candy

Chewing gum and confectionery with xylitol as the primary sweetener have been officially recognized by six national dental health associations. Ordinary hard candies usually contain sucrose and glucose syrup, the latter of which prevents crystallization and makes the product an amorphous, transparent solid.

Low-energy candy has become a hot consumption and development focus in todays international candy market. Xylitol is used as a filling sweetener to replace sucrose to produce candy, and there is no need to add aspartame and saccharin. Boiling phenomenon will occur, and the space, equipment, time and energy required for recrystallization are less, and the resulting candy has a better taste than other "non-sucrose" candies, with pure sweetness, refreshing and cold, and no bad aftertaste.



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Inulin is widely distributed in nature, and some fungi and bacteria also contain inulin, but its main source is plants. Plants that people eat daily, such as onions, garlic, bananas, and wheat, all contain inulin. However, inulin is mainly found in the Compositae in nature, with Jerusalem artichoke content of 14%-19% and chicory content of 15%-20%.

Application of Inulin

Application of Inulin in Food

1 Processed low-fat foods (eg cream, spreads)

Inulin is an excellent fat substitute, forming a creamy structure when fully mixed with water, which makes it easy to replace fat in foods and provides a smooth mouthfeel, well-balanced flavor. It can replace fat into fiber, increase the tight taste of the product and stably improve the dispersion of emulsification. It can replace 30~60% of fat in cream and spread food processing.

2 Configure a high-fiber meal

Inulin has good solubility in water, which makes it possible to combine with water-based systems and contain rich water-soluble dietary fiber, unlike other fibers that cause precipitation problems. It is very convenient to use inulin as a fiber ingredient, and it can make The organoleptic properties have been improved, and they can help the body achieve a more balanced diet, so they can be used as high-fiber food ingredients.

3 It can be used as a bifidobacteria proliferation factor and belongs to prebiotic food ingredients

Inulin can be used by beneficial bacteria in the human gut, especially bifidobacteria can multiply by 5 to 10 times, while harmful bacteria will be significantly reduced, improve the distribution of human flora, and promote health. Inulin has been listed as an important Bifidobacterium proliferation factor.

4 For milk drinks, yogurt, liquid milk

Adding 2~5% of inulin to milk beverages, yogurt and liquid milk not only makes the products have the functions of dietary fiber and oligosaccharides, but also increases the consistency, giving the products a thicker creamy taste, better balanced structure and Fuller flavor.

5 For baked goods

Inulin is added to bakery products for the development of new bread concepts, such as prebiotic bread, multi-fiber white bread and even multi-fiber gluten-free bread. Inulin can increase dough stability, adjust water absorption, increase bread volume, improve bread crumb uniformity and sheeting ability.

6 For fruit juice drinks, functional water drinks, sports drinks, fruit juices, jelly

Adding 0.8~3% of inulin to fruit juice drinks, functional water drinks, sports drinks, fruit dew and jelly can make the drinks stronger in flavor and better in texture.

7 For milk powder, dried milk slices, cheese, frozen desserts

Adding 8-10% inulin to milk powder, dried milk slices, cheese, and frozen desserts can make the product more functional, stronger in flavor and better in texture.

8 For health food

At present, inulin has been approved as a nutritional supplement in food by more than 40 countries in the world. As raw materials and carriers of various healthy foods such as prevention and treatment of constipation, diabetes, obesity, etc. Inulin is one of the best ingredients or functional ingredients for regulating intestinal flora, regulating blood lipids, promoting calcium or mineral absorption and other health food or functional food (diet food).
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A Mintel global database search revealed:

In the last decade, more than 600,000 foods and beverages have been claimed to be natural ingredients. The functional beverage market is closely related to outdoor sports. In 2020, due to the impact of the shutdown of the epidemic and the reduction of outdoor sports, the data declined slightly. In the past ten years, the data of new products has basically maintained a "year-by-year growth" trend.

In the first quarter of 2021, functional food and beverages claimed to be immune health increased by 27.6% in the same quarter of 2020 (including beverages 29.7%), the largest increase in the top ten functional positioning.

Curcumin, the new darling of functional beverages

Immunizing ingredients are not limited to trace elements that consumers are familiar with. Immunity management products worldwide are starting to use natural nutrients.

For example, in the ancient Indian system of Ayurvedic medicine, turmeric is widely regarded as a comprehensive herb, which is actually due to its excellent ability to prevent inflammation and viral infections.

Curcumin is the most important active ingredient in turmeric that exerts pharmacological effects. Chinese medicine believes that turmeric can promote qi, disperse wind and activate blood, and relieve pain.

Modern medicine has shown that curcumin also has special medical effects, mainly manifested as excellent anti-inflammatory, anti-viral, and antioxidant properties, which can protect the liver, improve immunity, enhance memory, and protect cardiovascular and joints.

Curcumin is mainly used in medicine and health products, food and beverages, among which it is often used as a natural colorant and functional raw material in food and beverages.

For example, Buda juice maintains freshness through high-pressure processing technology, ensuring the effectiveness of ginger and turmeric root powder.

Likewise, Liv Ginger and Turmeric Root Powder Drink, mixed with fermented oatmeal, is an immune-boosting, fast-energizing drink that suits consumers busy lifestyles.

So Good So Yous juice drinks add probiotics, turmeric, ginger, cinnamon and honey to promote immunity with plant herbs + probiotics, and through the application of traditional health drink ingredients such as traditional Chinese medicine and Kampo, it greatly caters to consumption. Peoples attention to the concept of diet therapy.

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