H. S Code: 17029000
Fructo-oligosaccharides (FOS) is synthesized from fermentation of sucrose (or extracted from chicory roots), (the production flow chart here )it is a mixture of oligosaccharides (GF2, GF3, GF4) which are composed of fructose units connected by ß (2-1) links. These molecules are terminated by a fructose unit. The total number of fructose or glucose units (Degree of Polymerization or DP) of oligofructose ranges mainly between 2 and 4. The main components of commercial Fructo-oligosaccharides (FOS) are ketoses (GF2), nystose (GF3), fructosylnystose (GF4), bifurcose (GF3), inulobiose (F2), inulotriose (F3), and inulotetraose (F4).Fructo-oligosaccharides (FOS) is prebiotic, a non-digestible food ingredient that affects the host beneficially by selectively stimulating the growth and/or activity of bacteria in the colon. In vitro tests have found that FOS are excellent and selective growth media and energy substrates for Bifid bacteria. These bacteria have been shown to inhibit the development of a number of harmful strains. The results of these studies have been confirmed in numerous clinical human studies.Fructooligosaccharides(FOS) is widely used in the functional foods for its' health-promoting and technological properties.
Specification of Fructo-oligosaccharides (FOS)
|Test Items||Syrup form specification||Powder form specification|
|Appearance||Light Yellow syrup||white powder|
|Moisture %||5% max||5% max|
|lead (count as Pb)mg/kg||0.5 max||0.5 max|
|As(Count as As), mg/kg)||0.4 max||0.3 max|
|Total Bacterial,cfu /g||0.5 max||0.5 max|
|lead (count as Pb)mg/kg||1000 max||1000 max|
|Coliforms,MPN/100g||30 max||30 max|
|Mould &yeast,cfu/10g||25 max||25 max|
Used in fermented dairy products: Fructo-oligosaccharides can provide a nutrient source for the product Bifidobacterium probiotics, enhancing the number and role of probiotic live bacteria and extend shelf life.
Non-fermented dairy products (raw milk, milk powder, etc.): Fructo-oligosaccharides(FOS) can also solve the problems what the children and old person's constipation when they eat the raw milk and milk powder.
Baked food products: Add Fructo-oligosaccharides(FOS) in baked food,it can enhance the color of products, improved brittleness, and facilitate expanded. Sucrose as a sugar source, if improper operation, product color is easy to darken, and the coloring effect of Fructooligosaccharides better than sucrose.
Beverages products:Fructo-oligosaccharides(FOS) used in beverages as a unique low-sugar, low calorie, difficult to digest functional sweetener, oligofructose added to sweet food, beverage, can improve product taste, lower calorific value of food. In fact, the Fructo-oligosaccharides(FOS) can be used to replace part of the production of sugar candy, jelly, chocolate and other confectionery products, both to maintain a certain sweetness, but also prevention of dental caries, particularly suitable for young children; in fruit drinks and tea beverages FOS added, can make the product taste softer refreshing.
Wine&alcohol drinks: adding Fructooligosaccharides to prevent the precipitation of dissolved within the wine, improve clarity, enhance the flavor of wine, make wine taste more mellow, more refreshing.
Health food products:Fructo-oligosaccharides(FOS) has similar functions of dietary fiber, can effectively reduce serum cholesterol and blood lipids, hypertension because of high cholesterol and caused a series of arteriosclerosis and other cardiovascular diseases have a better effect. Therefore,adding FOS can lowering blood pressure and the blood fat,it also improve the taste,improve product quality.
Cosmetics: Add Fructo-oligosaccharides(FOS) in the cosmetics, such as the skin protection products,it can inhibit the growth of harmful bacteria on the human sikn.it have the ability to prevents acne, dark spots, freckles.
For the Fructooligosaccharides (FOS) powder 95, the packages are 25KG net weight bags lined with 2 layers PP bags, 15 metric tons (600 bags) can be fully loaded in 20 feet containers, with pallets and wrapping.