Fructooligosaccharides FOS India are naturally found in chicory, onions, asparagus, wheat, tomatoes and other fruits, vegetables and grains. They also can be derived from cane sugar and seaweed for use as a low-calorie (1.5 — 2 Kcal/g) food sweetener and supplement. As scFOS provides approximately 30-to-50 percent of the sweetness of regular sugar, it can be used to enhance flavor and lower the amount of sugar in a food product.
In addition, scFOS are considered prebiotics. After they are consumed, fructooligosaccharides move to the large intestine to stimulate the production of microbiota in the colon and gastrointestinal track.
Microbiotas are “friendly, beneficial” bacteria, said Kelly A. Tappenden, Ph.D., Kraft Foods human nutrition endowed professor at the University of Illinois at Urbana-Champaign and editor-in-chief of the Journal of Parenteral and Enteral Nutrition. Microbiotas produce essential nutrients such as short-chain fatty acids; control epithelial cell growth (the cells that line body cavities); prevent overgrowth of infectious organisms; boost intestinal immunity; and prevent inflammation, diarrhea and other intestinal conditions. This “essential ecosystem” provides an important “balance between health and disease” in the body.
Fructooligosaccharides FOS India also increase calcium absorption in the body, an important consideration for pre- and post-menopausal women, ages 45 and older, who are losing critical bone mass that increases their risk for osteoporosis and bone fractures.
The regular addition of scFOS to the diet is “ideal for maintaining mineral density and (bone) strength,” said Phillip Allsopp, Ph.D., research associate at the University of Ulster in Coleraine, Ireland. Most Americans, including many formula-fed infants and children, do not get enough scFOS, said Cristina Munteanu, senior technical service technologist at Ingredion, Inc.
As an additive, scFOS is a clear, stable powder suitable for pasteurization, baking and beverages, said Munteanu. It can be found in milk, yogurts and other dairy products, as well as snacks, cereal, bars and candy.
FOS has been a popular sweetner in Japan for many years, even before 1990, when the Japanese government installed a “Functionalized Food Study Committee” of 22 experts to start to regulate “special nutrition foods or functional foods” that contain the categories of fortified foods (e.g., vitamin-fortified wheat flour),[unreliable source?] and is now becoming increasingly popular in Western cultures for its prebiotic effects. FOS serves as a substrate for microflora in the large intestine, increasing the overall gastrointestinal tract (GI Tract) health. It has also been proposed as a supplement for treating yeast infections.
Several studies have found that FOS and inulin promote calcium absorption in both the animal and the human gut. The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream.
FOS can be considered a small dietary fibre with (like all types of fibre) low caloric value. The fermentation of FOS results in the production of gases and acids. The latter provide some energy to the body.
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 consumer demand for healthier and calorie-reduced foods.
Fructo-oligosaccharides are made up of plant sugars linked in chains. They are taken from asparagus, Jerusalem artichokes, and soybeans, or produced in the laboratory. People use these sugars to make medicine.Fructo-oligosaccharides are used for constipation, traveler’s diarrhea, and high cholesterol levels.
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