Background
of Project:
Fructooligosaccharides
(FOS) which are considered biological benefits, have been developed
recently to be used as functional factors in health-food. FOS
show low cariogenicity, nondigestibility, proliferation of bifidobacteria
in human intestinal tract and dietary fiberlike action. Many
biological studies have confirmed that FOS posses these unique
health beneficial effects and can be found wide applications
in food and pharmaceutical industries.
FOS
consist of 1F-(I-β-fructofuranosy)n-1
sucrose oligomers, where may vary from 2 to 4. It is produced
by the action ofβ-fructofuranosidase
on sucrose. They are naturally occurring sugar that can be found
in many kinds of fruits and vegetables, such as banana, onion,
barley, garlic, honey, rye, tomato and wheat. It is confirmed
by any in-vitro and in-vivo studies by international universities,
medical schools and institutes that FOS are natural bifidobacteria
enhancers. These natural food ingredients can maintain microbial
balance in intestinal tract and be called functional factors
or nutraceauticals.
Prospects
of Application:
FOS
can be applied on a variety of foods as a sweetener in hard
candy, dessert, topping and spread, soft cream, bread, drinks,
dairy products, sweeten milk, feeds and pharmaceutical industry.
Addition of FOS in food not only provides biological functionality,
but also improves the final products¡¯ appearance and
physical properties. In Japan the products containing FOS have
reached 40 billion Yen market value.
Products
and Main Materials
Products:
FOS syrup, FOS powder and healthy-food containing FOS in the
form of syrup, paste and pellet.
Main
materials: Sucrose
