Fructooligosaccharide

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Fructooligosaccharide (FOS) also sometimes called oligofructose or oligofructan, is an oligosaccharide used as an artificial or alternative sweetener. FOS use emerged in the 1980s in response to consumer demand for healthier and calorie-reduced foods. The term oligosaccharide refers to a short chain of sugar molecules (in the case of FOS, fructose molecules). Oligo means few, and saccharide means sugar.

1 Chemistry
2 Food Sources
3 Health Benefits
4 External links

[edit] Chemistry

Fructooligosaccharides are a degradation products of inulin, and are fructose polymers with a degree of polymerization (DP) <= 10. Fructooligosaccharides are not digested in the human small intestine and thus have a lower caloric value, whilst contributing to the dietary fiber fraction of the diet. Fructooligosaccharides are more soluble than inulins and are therefore sometimes used as an additive to yoghurt and other dairy products. Fructooligosaccharides are used specially in combination with high-intensity artificial sweeteners, whose sweetness profile and aftertaste it improves.

[edit] Food Sources

FOS is extracted from fruits and vegetables like bananas, onions, chicory root, garlic, asparagus, barley, wheat, and tomatoes. The Jerusalem Artichoke and its relative, yacón have been found to have the highest concentrations of FOS of cultured plants.

[edit] Health Benefits

FOS has been a popular dietary supplement in Japan for many years and is now becoming increasingly popular in Western cultures for its prebiotic effects. FOS serves as a substrate for many bacterial species in the large intestine, increasing the overall Gastrointestinal Tract (GI Tract) health. It has also been touted as a supplement for preventing yeast infections.

Note that this substance also promotes/supports the growth of Klebsiella, E. coli and many Clostridium species which are considered non-friendly bacteria in the gut.