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the Fructooligosaccharide (FOS) ---Mary Liu is your
best choice!
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Description:
Fructooligosaccharide (FOS) Oligofructoseor
Sucrosetrisacchride Fructooligosaccharide (FOS) Oligofructoseor
Sucrosetrisacchride 1) Brief Introduction of FOS Fructooligosaccharide
(FOS) is also known as Oligofructoseor or Sucrosetrisacchride.
It exists in fruits and vegetables, such as burdock
(3.6%), onion (2.8%), garlic (1.0%), rye (0.7%) and
bananas (0.3%). It is an indispensable element of human
diet, ranking 7th among nutrients. FOS was discovered
in 1950, produced industrially by Japan and first marketed
in 1982. In 1992, the Ministry of Health and Welfare
of Japan approved it and designated it as a specific
health food, to be applied in more than 500 kinds of
food; the Food and Drug Administration (FDA) of the
United States has also recognized FOS as a GRAS food
ingredient to be widely used in food production; in
Europe FOS is also widely used in food as a functional
sweet substitute that can control levels of cholesterol.
In the mid-and-late 1990s, FOS was extensively used
in Taiwan and Korea. In China, the research and development
of FOS was listed as a key project to be tackled in
the Ninth Five-Year Plan. Now FOS production has reached
a sizable scale, and it is used in many famous brands
of health food. Following the world trend, more and
more Chinese enterprises in the food and health food
industries are using FOD to upgrade their products or
develop new ones. 2) Physiological Functions of FOS
After years of research, many countries (including China)
have recognized that FOS is very effective in improving
the functions of the intestines, preventing constipation
and diarrhoea, lowering blood cholesterol, and increasing
the body?s immunity. Its functional mechanism is twofold:
First, with its unique structure, FOS cannot be digested
by hydrochloric acid and enzymes in the digestive tract;
therefore it can reach the large intestines, to be swiftly
and selectively absorbed by bifidobacterium, a useful
bacteria group, which enables bifidobacterium to reproduce
quickly. It will simultaneously produce a kind of fatty
acid, making the PH value in the intestines a bit acidic.
Then it can check the growth of harmful bacteria group,
lower the activity of some harmful reeducates, and reduce
the formation and accumulation of carcinogenic substance
and harmful metabolites in the intestines, thus clearing
the waste in the intestines. Second, FOS is a water-soluble
diet fiber that can lower serum cholesterol and improve
fatty metabolism with consistent usage. 3) Physical
and chemical features of FOS
1. Sweetness and tastiness: FOS, with a purity of 50%-60%,
is 60% as sweet as cane sugar, and FOS, with a purity
of 95%, is only 30% as sweet as cane sugar. It tastes
good and pure, so when it is used in drinks and food,
it will moderate their sweetness and improve their tastiness.
It can also be used with highly sweet agents such as
Aspartame to replace cane sugar so as to enhance the
sweetness of the food. FOS is a sugarless, low calorie
and high fiber food ingredient.
2. Calorific value: The calorific value of FOS as measured
in the body is as low as 1.5Kcal/g. To add FOS to drinks
and food will greatly lower and reduce their calories.
3. Viscosity: Within the range of 0 to 70 degrees, the
viscosity of FOS is similar to that of Isomerized Sugar,and
it will become smaller as the temperature rises. It
is easily operable when processing food.
4. Moisture activity The moisture activity of FOS is
about the same as that of cane sugar.
5. Property of moisture preservation The property of
moisture preservation of FOS is similar to that of sorb
wine or maltose. It is suitable for food that calls
for a longish period of moisture preservation so that
food can remain on shelves longer.
6. Thermal stability The thermal stability of FOS is
similar to that of cane sugar at 120 degrees under neutral
conditions.
7. Other processing features FOS has good solubility,
non-coloring property, forming property and anti-aging
property. 4) The principal differences between FOS and
IMO In the body FOS is only absorbed selectively by
the useful bifidobacterium and exploited by the useful
lactobacillus; that is, it can increase the useful bacteria
and check the harmful ones (pathogenic bacteria), thus
having the function of two-way adjustment, while IMO
can be exploited by some clostridia and most of the
clostridia in the intestines are harmful rotten bacteria
that make one feel uncomfortable in the digestive tract.
Therefore, although IMO is beneficial to the reproduction
of useful bacteria, it is also beneficial to the reproduction
of harmful bacteria. Hence it does not have the function
of Bi-directional adjustment. 1. As proven by scientific
experiment on the body: FOS can reproduce bifidobacterium
quickly by 10 to 100 times, while IMO can only reproduce
bifidobacterium by 2 to 4 times. 2. FOS is a water-soluble
diet fiber. It has low calorific value and is hard to
digest, whereas IMO can be dissolved by the digestive
enzyme, and 25% of it will be turned into glucose. Besides,
the calorific value of IMO is five times that of glucose,
even higher than that of cane sugar. 3. FOS has the
function of lowering blood fat and improving fatty metabolism.
This function is unique to FOS. 4. The effective daily
intake of FOS is superior to that of IMO, the former
being 3g and the latter 9g, three times the quantity
of FOS. Estimated in accordance with the biological
efficiency ratio, the quantity of IMO used is at least
three times that of FOS. 5. FOS tastes better and purer
than cane sugar, having a mellow taste and lasting fruit
flavor. It greatly improves the outward appearance and
texture of food products. This is a merit not enjoyed
by IMO, and it makes it possible for FOS to be used
extensively. 5) Use of FOS Owing to its many outstanding
physiological functions and physical and chemical features,
FOS is now widely used in the food and health food industries
both at home and abroad. It is used in more than 500
kinds of food, health food, and drugs, and is acclaimed
as a new source of health sugar of the 21st century
that has nutrition, health care, and curative effect
rolled into one. Products added with FOS added are becoming
more and more popular among customers. 1. As Poietin
for bifidobacterium, FOS not only can make its function
attached to the product, but also can overcome some
defects of the original product, making it a better
product. For instance, if FOS is added to unfermented
dairy products (unprocessed milk, milk powder, etc.),
it can solve the problem of excessive internal heat
and constipation suffered by old people and children
when taking in supplementary nutrition. If FOS is added
to fermented dairy products, it will supply a nutritive
source for the live bacteria of the product, which will
strengthen the live bacteria and prolong the quality-guaranteed
period of the product. If FOS is added to grain products,
it will improve their quality and enable the product
to remain on shelves longer. 2. As a Diet fiber, FOS
can effectively lower serum cholesterol. It has a good
effect on such cardiovascular diseases as high blood
pressure and arteriosclerosis caused by hyperlipidemia.
If FOS is added to food or health food that is designed
to lower blood pressure and adjust blood cholesterol,
it will not only enhance the effect of the product,
but also upgrade the product, making it tastier. 3.
As an Activating element for Ca, Mg, Fe, etc., FOS will
enable the body to absorb those minerals and trace elements.
Therefore, if FOS is added to food or health food products
for enriching Ca, Fe, Zn, etc., it will enhance their
functions. 4. As Nutrient, FOS can promote the natural
formation of compound vitamin B, which has good effects
on the brain, nervous system, digestion and energy.
For instance, if FOS is added to the nourishing food
designed to enhance the immunity of the body, it will
not only enhance the effect of the food but also lessen
the internal heat it may produce. 5. As a unique Sweetening
reagent which is of low in sugar and low in calories,
and which is hard to digest, and when added to the food,
FOS will not only improve the taste of the product and
lower the calorific value of the food, but also enable
it to remain on shelves longer. If FOS is added to the
diet food, it will greatly lower the calorific value
of the product; if it is added to the low sugar food,
the blood sugar will not easily increase; if added to
wines, it will prevent precipitate, making the wine
more transparent and mellow; if added to drinks or tea,
the drinks or tea will have a better flavor. 6. As a
Beautifying element added to the beautifying food or
skin care articles, FOS will enhance their beautifying
functions. 7. Other uses: If FOS is added to the baked
food, it will enhance the luster and crispness of the
food, and it is conducive to dilation. 6) Successful
Areas of Application for FOS 1. Drinks: carbonic acid
drinks, soya-bean milk, milk drinks, ade, tea drinks,
nutritive drinks, cocoa, powder drinks, etc. 2. Dairy
products: milk, flavored milk, fermented milk, lactobacilli
drinks, and various kinds of milk powder 3. Candies
and cakes: various kinds of soft and hard candy, sorghum
candy, sticky candy, chocolate, various kinds of biscuit,
and Western-style pastries 4. Sweet pastries: pudding,
jelly, gel food, etc. 5. Health foods: various kinds
of health food (particularly those for old people and
children) 6. Others: processed meat products, aquatic
products, jam, honey products, etc. Your early reply
will be appreciated and wish you all of the best and
regards ! Sincerely yours,
Contact:
Asia-Pacific Traditional Medicine
and Herbal Technology Network
4th Floor, D Site, Hubei Science & Education Building,
2 Hongshan Road, Wuchang, Wuhan,
Hubei 430071, P.R. China
Tel: +86-27-87368126
Fax: +86-27-87368125
E-mail: apctt@apctt-tm.net
Website: www.apctt-tm.net
