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• Oligofructose, a very good water-soluble dietary fiber Fructooligosaccharides, abbreviated as FOS in English, are also called fructo-oligosaccharides. They are a type of prebiotic, a functional oligosaccharide, and a very good water-soluble dietary fiber. When we take oligofructose, it will be used by the beneficial bacteria in the body to promote the proliferation of beneficial bacteria such as bifidobacteria and lactic acid bacteria, inhibit the growth of harmful bacteria, and promote the balance of microecology. More+
• Application of Fructooligosaccharides and Galactooligosaccharides in Dairy Products As people pay more and more attention to dietary structure and nutritional needs, functional oligosaccharides such as fructooligosaccharides (FOS) and galacto-oligosaccharides (GOS) have become important basic raw materials and food additives due to their low sweetness, low energy, low absorption, promotion of intestinal probiotics growth, regulation of intestinal microecology, and enhancement of body immunity. More+
• Functional Ingredients | Fructooligosaccharides Oligofructose, also known as oligofructose or fructo-oligosaccharide, is a type of oligosaccharide found in foods such as onions, garlic, and chicory. The sweetness of oligofructose is 30%-60% of that of sucrose, and its taste is more refreshing and pure than sucrose, and its water retention capacity is higher than that of sucrose. More+
• How much do you know about galactooligosaccharides and fructooligosaccharides in milk powder? Nutrients required by the human body include sugars, proteins, fats, vitamins and minerals, of which sugar is the main source of calories (accounting for 50%). Sugars can be divided into monosaccharides (glucose, fructose, galactose), disaccharides (lactose, sucrose, maltose) and polysaccharides (starch, cellulose, etc). Babies are mainly fed breast milk and formula milk powder, in which the main sugar is lactose. More+
• The performance characteristics and application of commonly used food additives Food additives are an important factor in the modern food industry. They play an extremely important role in improving the color, aroma and taste of food, increasing food nutrition, improving food quality, improving processing conditions, preventing food from spoiling, and extending the shelf life of food. More+
• How Long Does It Take for Lutein to Take Effect? Eyes are the most important sensory organ of human beings. When you stay up late to work, turn off the lights to play with your phone... and do other "eye-damaging" actions, there is a substance in your eyes that will have a protective mechanism, that is - lutein. More+
• The Impact of Healthy Gut Probiotics on a Healthy Mind Research shows that maintaining a healthy gut is a viable way to improve your mood, which means that nutrition that helps digestive health can be an important factor in determining and enhancing mental health. More+
• Allulose-New Hope in the Obesity Battlefield Obesity is a serious problem in modern society, and its prevalence continues to increase worldwide. Obesity not only increases the incidence of a series of metabolic diseases such as type 2 diabetes, cardiovascular disease, and chronic kidney disease, but also damages brain microglia and increases the risk of depression and anxiety. More+
• Application Mechanism of Xylo-oligosaccharides in Feed Xylo-oligosaccharides have good functional properties, and their application mechanism in feed is mainly manifested in the following aspects. More+
• Characteristics and uses of maltodextrin Maltodextrin is also called water-soluble dextrin or enzymatic dextrin. It is made from various types of starch, which are hydrolyzed, converted, purified and dried by enzyme technology at a low degree. More+
• Various Applications of Resistant Dextrins in Food Resistant dextrin (also called indigestible dextrin) is a white slightly yellow powder with a slight sweet taste. It is easily soluble in cold water and insoluble in ethanol. More+
• Eating More of These Staple Foods Can Greatly Improve Fatty Liver Disease Nowadays, whole grains have become synonymous with healthy diet. The main component of whole grains is resistant starch. What is Resistant Starch? As the name suggests, it is a type of starch that is difficult to digest and is found in many foods such as green bananas, potatoes, sweet potatoes, rice, corn, beans, and whole grains. More+
• Inulin and Fructooligosaccharides Inulin is a fructose polymer extracted from plants. If we think of these polymers as molecules with different lengths, then we can pick out small molecules with a length between 2 and 10, which we can call fructo-oligosaccharides (or short chain inulin). Macromolecules with a length of >10-60 can be called polyfructose (or long-chain inulin). More+
• Why Do Obese People Can Eat Maltitol Foods Maltitol is a disaccharide alcohol obtained by hydrogenation and reduction of maltose as raw material. It is colorless and transparent, and is easily soluble in water. Its sweetness is equivalent to 90% of sucrose, and its sweetness is pure and has no bad aftertaste. More+
• GOS Help Say Goodbye to Indigestion And Enjoy Delicious Food Easily Galacto-oligosaccharide (GOS) is one of the functional oligosaccharides that have been developed internationally. Its molecular structure is generally 1 to 7 galactose groups connected to galactose or glucose molecules. It is available in powder or liquid form. Its sweetness is about 35-40% of sucrose. It can be used by eight beneficial bacteria in the human intestine, including adolescent Bifidobacterium B, Bifidobacterium bifidum B, infant Bifidobacterium B, Bifidobacterium longum B, Bifidobacterium breve B, Lactobacillus acidophilus L, Lactobacillus casei L, and Lactobacillus salivarius. More+