Functional Oligosaccharides

Functional oligosaccharides, also known as non-digestible oligosaccharides, are low-degree polymerized sugars formed by the dehydration of 2 to 7 monosaccharide molecules through α and β glycosidic bonds, resulting in chains with branching or straight structures. They possess characteristics such as certain sweetness, viscosity, and water solubility, similar to other types of sugars.  

The study of functional oligosaccharides including stachyose, raffinose, lactulose, FOS(fructose oligosaccharides), XOS(xylose oligosaccharides), GOS(galactose oligosaccharides), lMOs(Isomaltose oligosaccharides), soybean oligosaccharides, etc.

Enzymatic systems in the human intestine are not able to hydrolyze these oligosaccharides. As a result, these oligosaccharides bypass digestion system of human and entering into the colon directly, and preferentially utilized by bifidobacteria, serving as a proliferation factor for these bacteria.

FOS is widely applied in the following industries:

1. Food Industry: Used as functional foods, special dietary products, infant and toddler foods, formulation as yogurt, powdered milk, biscuits, beverages, etc.

2. Pharmaceutical Industry: Used for intestinal health and probiotic formulations.

3. Feed Additives: Used in animal feed for livestock and poultry to improve feed efficiency.

Typical ProcessFructose Oligosaccharides(FOS)

Technologies can be offered by SmarSEP:

Membrane Filtration: Low-temperature, low-cost concentration to enhance product quality and reduce energy costs.

Enzymatic Hydrolysis: Mechanism based process controlling, allowing for the adjustment of the degree of polymerization of FOS (GF2,GF3,GF4…) based on market need.

Mixed Bed: Refining of FOS products(decolorization and deashing) for high-quality assurance.

Chromatography: Use qualified chromatographic resins, ensuring low hydrolysis rates and high purity.