fructooligosaccharide
Sign in to savethumb|class=skin-invert-image|Fructooligosaccharide structure Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups. It occurs naturally, and its commercial use emerged in the 1980s in response to demand for healthier and calorie-reduced foods.
Article
11 sectionsContents
- Chemistry
- Food sources
- Health benefits
- Side-effects
- Regulation
- US FDA regulation
- NZ FSANZ regulation
- EU regulation
- Canadian regulations
- See also
- References
thumb|class=skin-invert-image|Fructooligosaccharide structure Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups. It occurs naturally, and its commercial use emerged in the 1980s in response to demand for healthier and calorie-reduced foods.
==Chemistry== Two different classes of fructooligosaccharide (FOS) mixtures are produced commercially, based on inulin degradation or transfructosylation processes.