Our society would be unimaginable without processed food products these days, but they are also becoming a problem at the same time. Because the high levels of sugar, fat or salt in these products are increasingly resulting in cardiovascular diseases or diabetes. This is why many countries are now encouraging the food industry to create new and innovative products. A crucial point here is the reduction of sugar.
However, products without or with less sugar pose something of a challenge for food manufacturers, as sugar has many technological features. The search is therefore on for solutions and fructooligosaccharides (FOS) may turn out to be effective in many processed food products.
FOS (oligofructose, fructooligosaccharide) are polysaccharides and belong to the dietary fibre group. In nature, FOS occur in rather large amounts, e.g. in wheat, oats, onions or bananas. They can be obtained industrially from sucrose by means of fermentation. They are clearly soluble and have a sweetness intensity of 30-50% compared to sugar. In many applications, FOS are a real alternative to inulin with good availability and price advantages.
The many positive nutritional attributes of FOS, such as their high fibre content, their positive impact on intestinal health or cholesterol levels also make them an interesting option. The focus today is on possible health claims or their Nutri-Score and the use of FOS can make processed food products considerably more attractive for consumers.
Beverages, baked goods, dairy products, muesli, bars, confectionery and many other products.