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Purchase the Fructooligosaccharide
(FOS) ---Mary Liu is your best choice!
Product Class:
Others
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
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