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Fructo-oligosaccharide (55 Liquid)

Fructo-oligosaccharide (55 Liquid)

Fructooligosaccharides are a natural active substance with a sweetness 0.3-0.6 times that of sucrose. It not only maintains the pure sweetness of sucrose, but also has a sweeter and fresher taste than sucrose. As a non reducing sugar, Fructo-oligosaccharide has similar viscosity, water activity, moisturizing properties, thermal stability under acidic conditions, and processability to sucrose. Fructooligosaccharides are a high-quality water-soluble dietary fiber.

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Features of Fructo-oligosaccharide (55 Liquid)

As an effective prebiotic substance, fructo-oligosaccharide liquid is stable and cannot be digested, so it can be metabolized and utilized by intestinal beneficial bacteria. Fructo-oligosaccharide can promote the reproduction ability of beneficial bacteria, and help improve human immunity.

Fructooligosaccharide liquid is a high-quality water-soluble dietary fiber that can significantly improve the proportion of microbial populations in the intestine. It is an activation and proliferation factor for intestinal bifidobacteria, which can reduce and inhibit the production and growth of putrefactive substances in the intestine and inhibit harmful bacteria, and can regulate the balance of intestinal flora.

Prebiotic fructooligosaccharide liquid is not absorbed by the human body and has very low caloric value, helping to lose weight and control weight.

Fructooligosaccharide liquid is low in calories and has excellent physiological functions such as being caries-free, lowering blood sugar, improving serum lipids, and promoting the absorption of trace elements.

Specification of Fructo-oligosaccharide (55 Liquid)

Product name

Fructo-oligosaccharide 55% syrup


Colorless or light yellow liquid

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Application of Fructo-oligosaccharide (55 Liquid)

Fructooligosaccharide liquid is a new sweetener with health functions such as regulating intestinal flora, promoting calcium absorption, regulating blood lipids, and fighting dental caries. It is known as the most potential new generation additive after the antibiotic era--promoting biomass. It has been used in dairy products, lactobacillus beverages, solid beverages, candies, biscuits, bread, jelly, cold drinks and other foods.

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