What is fructooligosaccharides? Please, thank you

Fructo-oligosaccharides (FOS), also known as oligofructose or sucrose oligosaccharides, with the molecular formula G-F-Fn, N 1 3 (where G is glucosyl, F is fructose), is a sucrose triose, sucrose tetraose and sucrose pentaose (Gf2, GF3, GF4 for short) and their mixtures by combining sucrose and 1 3 fructose groups with fructose groups in sucrose through 2,1 bonds. Fructooligosaccharides can be widely used in various food and beverage and medical preparations.

Fructooligosaccharides are sugars, also known as oligofructose or sucrose trisaccharide oligosaccharides. Fructooligosaccharides are commonly found in many fruits and vegetables. It is made from sucrose as raw material, converted and refined by fructosyltransferase using modern bioengineering technology.

Naturally occurring and enzymatically produced fructooligosaccharides are almost always in the form of straight chains. As a non-reducing sugar, fructooligosaccharides are similar to sucrose in terms of viscosity, water activity, thermal stability under moisturizing and acidic conditions, and processability. Experts unanimously pointed out that the indigestibility of fructooligosaccharides and the trouring effect on bifidobacteria are mainly due to the small molecular weight fructose oligosaccharides.

The main differences are that the properties are different, the composition is different, and the value role is different, as follows:

First, the nature is different.

1. Oligosaccharides.

Oligosaccharides are a new type of functional sugar source, which is a new generation of functional foods for the 21st century.

2. Fructooligosaccharides.

Fructooligosaccharides are mixtures of sucrose triosacroses, etc., produced by fructosylation.

Second, the composition is different.

1. Oligosaccharides.

Oligosaccharides are compounds containing 2-10 glycosidic bonds formed by the dehydration and condensation of a glycoside hydroxyl group of one monosaccharide and a hydroxyl group of another monosaccharide. They are often covalently bound to proteins or lipids and exist in the form of glycoproteins or glycolipids. Oligosaccharides usually link 2 4 monosaccharides into micromers by glycosidic bonds, which include functional oligosaccharides and common oligosaccharides.

2. Fructooligosaccharides.

Fructooligosaccharides are commonly found in many fruits and vegetables. Sucrose molecule is composed of sucrose triose, sucrose tetraose and sucrose pentose molecule by combining -(1 2) glycosidic bond with 1-3 fructose molecules, which belong to the linear hetero-oligosaccharides composed of fructose and glucose.

Third, the role of value is different.

1. Oligosaccharides.

Improve the microecological environment in the human body, which is conducive to the proliferation of bifidobacteria and other beneficial bacteria, reduce the pH value of the intestine by metabolizing the production of organic acids, inhibit the growth of salmonella and spoilage bacteria in the intestine, regulate gastrointestinal function, and improve the immune function of the human body.

2. Fructooligosaccharides.

As one of the most studied and widely used prebiotics, fructooligosaccharides have been proven to be the only all-natural ingredient with the dual physiological properties of super bifidus factor and water-soluble dietary fiber, and has been recognized by more than 200 countries and regions around the world.

Fructooligosaccharides, also known as sucrose oligosaccharides, are a mixture of sucrose triose, sucrose tetraose and sucrose pentasaccharides produced by combining 1 3 fructose groups with fructose groups in sucrose through (2-1) glycosidic bonds. There are about 60-70 grams of inulin in 100 grams of dry heavy Jerusalem artichoke, and inulin is a fructan linked by a linear -2,1-glycosidic chain with a sucrose group at its end. Therefore, Jerusalem artichoke powder is used as raw material to hydrolyze with inulin endonuclease, and fructooligosaccharide syrup can finally be obtained after refining.

It is because there is no enzyme in the body of a normal person that can hydrolyze fructooligosaccharides, a carbohydrate! So it is not easily absorbed by the body, so diabetics can also take it! Fructose is one of the most common types of pentanlose.

It is found in honey, fruits, and combines with glucose to form sucrose for daily consumption. Fructose contains 6 carbon atoms, is also a monosaccharide, is an isomer of glucose, it is in a free state in large quantities in the berry juice and honey of fruits, fructose can also combine with glucose to form sucrose. Pure fructose is a colorless crystal with a melting point of 103 105, it is not easy to crystallize, usually a viscous liquid, soluble in water, ethanol and ether.

Fructooligosaccharides are a natural active substance, which is an indigestible carbohydrate that exists in nature and cannot be absorbed by the body and does not affect blood sugar and blood lipids. Instead, it is exclusively decomposed and utilized by beneficial bacteria in the body, thereby being converted into a nutrient source to promote the growth, reproduction and colonization of beneficial bacteria. White sugar, brown sugar, rock sugar, and cotton sugar, which were originally extracted from sucrose or sugar beet, all belong to sucrose.

White sugar has a sweeter taste, and it will be quickly absorbed and utilized by the body, which can affect blood sugar.

Fructooligosaccharides and oligosaccharides have a sugar word and are only one word apart, but they are not white sugar and brown sugar. Fructooligosaccharides are one of the oligosaccharides and belong to the prebiotic family. The human body cannot digest and absorb oligosaccharides, and they are broken down and utilized by beneficial bacteria in the intestines, also known as probiotic rations.

Whether it is the choice of fructooligosaccharides or the soybean oligosaccharides, isomalto-oligosaccharides, stachyose, etc., can help the intestinal environment.

Fructooligosaccharides are a type of sugar, and if you eat fructooligosaccharides, you can replenish the sugar needed by the body and stabilize the intestinal balance.

Yes, this is also a type of candy because it has sugar in it.

Yes, this sugar rises particularly quickly and can replenish the nutrients and minerals your body needs, but don't eat too much.

Answer: Hello, xylo-oligosaccharide sweetness is equivalent to sugarcane, when dissolved in water, it can absorb a lot of heat to make the largest endothermic value of sugar, it will produce a cool feeling in the mouth, the lower the fructooligosaccharide temperature, the greater the sweetness, the colder the taste, the sweeter, but it disappears quickly, xylo-oligosaccharides do not contain sucrose, fructose, diabetics can rest assured, fructooligosaccharides generally contain a small amount of sucrose, fructose, glucose diabetics should be cautious when choosing.

Ask what is the difference between xylo-oligosaccharides and xylitol.

Hello, xylo-oligosaccharide sweetness is equivalent to sugarcane, when dissolved in water, it can absorb a lot of heat to make the largest endothermic value of sugar, it will produce a cool feeling in the mouth, the lower the fructooligosaccharide temperature, the greater the sweetness, the colder the sweeter the taste, but it disappears quickly, xylo-oligosaccharides do not contain sucrose, fructose, diabetics can rest assured, fructooligosaccharides generally contain a small amount of sucrose, fructose, glucose diabetics should be cautious when choosing.

Question: I asked about the difference between xylo-oligosaccharides and xylitol, not about the difference between fructose and xylose, and answered that xylose is a type of sugar with different degrees of polymerization. Xylo-oligosaccharides are xylose with a relatively low degree of polymerization. Xylitol is a new substance formed by combining xylose molecules with alcohol molecules, and is a sweetener.

Shiba asks which one has a sweeter taste.

Question: Xylo-oligosaccharides don't taste that sweet, right?

Hello question, thanks!

Which is sweeter, xylo-oligosaccharides or honey.

Upstairs is a little more professional, okay, don't know how to stick things around.

First of all, the pathogenesis of lactose intolerance is that in the absence of lactase (controlled by genes on chromosome 2 in the body), the lactose ingested by a person cannot be digested and absorbed into the bloodstream, but remains in the intestines. A large amount of gas is produced during the fermentation and decomposition of lactose by intestinal saprophytes.

Causes bloating and farting. Excess lactose can also increase the osmotic pressure in the intestines, preventing the absorption of water and leading to diarrhea.

Fructooligosaccharides, galacto-oligosaccharides will only selectively proliferate intestinal probiotics (Bifidobacterium bifidum, Bifidobacterium infantis, etc.) in the human intestine, these probiotics will produce organic short-chain fatty acids that are beneficial to the human body after the use of fructooligosaccharides and galacto-oligosaccharides will promote bowel movement (therefore, excessive intake of oligosaccharides can also cause diarrhea, but this is obviously not pathological), increase the absorption of mineral elements and inhibit intestinal saprophytes and other effects. Moreover, galacto-oligosaccharides are the only oligosaccharides in breast milk – which plays an extremely important role in the immune function of infants and young children in early childhood. This is one of the reasons why it is said to be breastfed as much as possible.

Upstairs classifies diarrhea from lactose intolerance with diarrhea caused by oligosaccharides, what is the relationship between lactose intolerance and galacto-oligosaccharides? It's just a quack doctor. Generally speaking, the amount added to milk powder is limited by the national standard, so you can buy and use it with confidence - of course, even if you don't buy it (you can't buy it), hehe.

Nowadays, many large manufacturers with better brands have lactose-free milk powder, so it is good to consult carefully when buying.

Xylo-oligosaccharides are polymeric sugars, which are functional polymeric sugars formed by combining 2-7 xylose molecules with -1,4 glycosidic bonds. Compared with the soybean oligosaccharides, fructooligosaccharides, isomalto-oligosaccharides, etc., which are commonly used, it has unique advantages, and can selectively promote the proliferative activity of intestinal bifidobacteria. It has a good health care effect.