Technological Aspects of Fructo-Oligosaccharides (FOS), Production Processes, Physiological Properties, Applications and Health Benefits

Graphical-abstract-JFCN-111
Osama O. Ibrahim

 

Abstract

Fructo-oligosaccharides (FOS) has two other names oligofructose and oligofructan are naturally presents in fruits and vegetables but are mainly produced enzymatically from sucrose or inulin as enzymes substrates. Its chemical structures are short chain of fructose polymer with terminal glucose unit comparing to inulin that has similar chemical structure but at higher degree of fructose polymerization (DP). Inulin is present at high level in Chicory roots and Jerusalem artichoke. The enzyme fructosyl-transferase or the enzyme ß-fructo-furanosidase are used for the production of FOS from sucrose as substrate, while the enzyme endoinulinase is used for the production of FOS from inulin as a substrate. Fructooligosaccharides (FOS) are used in food applications, dietary supplements and nutrition bars as low-calorie sweetener for diabetes in replacement to sucrose, also used in pharmaceutical drugs and cosmetics products formulation. FOS for health benefits is used in dietary fiber and as prebiotics for constipation and to enhance the growth of beneficial bacteria in the colon respectively. Other health benefits for FOS are increase mineral absorption in digesting system, and decrease, serum cholesterol/triglycerides. FOS are General Recognized as Safe (GRAS) in United States, and also approved for use by other international regulatory agencies in food products, infant formulas, pharmaceutical and in other applications.

Published on: May 04, 2021
doi: 10.17756/jfcn.2021-111
Citation: Ibrahim O. 2021. Technological Aspects of Fructo-Oligosaccharides (FOS), Production Processes, Physiological Properties, Applications and Health Benefits. J Food Chem Nanotechnol 7(2): 41-46.

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