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Fructooligosaccharides (FOS)

Fructooligosaccharides (FOS)

Supplier of Fructooligosaccharides (FOS) to Food & Drink Manufacturers

Nutritional Enricher
Sweetener

Enhance your food formulations with our high-quality Fructo-Oligosaccharides (FOS) prebiotic fiber. A natural, gut-friendly sweetener and fiber source, FOS supports digestive health while providing mild sweetness and improved texture in a wide range of food applications. Available in conventional or organic quality.

Category

Dietary Fibre

Sectors

Food And Drink

Animal Nutrition

Personal Care

Pharmaceutical

Availability

UK Stock

This is an ingredient we currently keep in stock at one of our warehouses, or have the ability to do so. Contact us to discuss in more detail.

Direct Delivery

This is an ingredient we can directly deliver from our supplier to you for commercial reasons, or is necessary due to special product requirements.

Packaging

Varies on Product Type

MOQ

Varies on Product Type

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Related Fructooligosaccharides (FOS) Ingredients (2)

Applications

  • Functional foods & beverages

    FOS enhances the nutritional profile of functional foods and beverages by acting as a prebiotic fiber that supports gut health. Its mild sweetness allows for sugar reduction, while its high solubility ensures seamless integration into liquid formulations, including energy drinks, meal replacements, and probiotic-enhanced beverages.

  • Bakery & confectionery

    In baked goods and confectionery products, FOS acts as a bulking agent that helps maintain texture and moisture retention, preventing crumbling in reduced-sugar formulations. Its ability to participate in the Maillard reaction enhances browning and flavor development without contributing to acrylamide formation.

  • Dairy & plant-based alternatives

    FOS improves the texture and mouthfeel of dairy and plant-based products while enhancing their fiber content. It is commonly used in yogurts, kefirs, and plant-based milk alternatives to support gut health and balance sweetness without added sugars.

  • Nutritional supplements

    FOS is widely used in nutritional supplements, including prebiotic powders and fiber-enriched bars, due to its digestive benefits and ability to enhance probiotic efficacy. It helps promote gut microbiome diversity and provides a low-calorie fiber source for weight management and overall wellness.

  • Infant and senior nutrition

    As a gentle prebiotic, FOS is an ideal ingredient for infant formula and senior nutrition products. It helps support digestive health by fostering the growth of beneficial gut bacteria while being well-tolerated in sensitive digestive systems.

Why Choose FOS?

Our premium Fructo-Oligosaccharides (FOS) is a superior prebiotic ingredient designed to meet the needs of food manufacturers looking for clean-label, gut-friendly, and functional solutions. With its mild sweetness, digestive tolerance, and versatility in formulations, it’s the perfect choice for improving product nutrition while maintaining taste and texture. It’s also highly soluble in water, making it ideal for food formulations.

Take your recipes to the next level with our high-quality FOS prebiotic fiber.

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Where FOS derives

Fructo-Oligosaccharides (FOS) are naturally occurring prebiotic fibers found in a variety of plant-based sources. Commonly extracted from fruits and vegetables such as bananas, onions, garlic, leeks, and asparagus, FOS is also derived from sugar beets and chicory root. These natural sources make it an excellent alternative to synthetic additives, providing a clean and functional ingredient for numerous food applications.

Fructo-Oligosaccharides (FOS) are derived from two main sources: enzymatic degradation of inulin and the transfructosylation process using β-fructosidase. These processes produce mixtures of oligosaccharides with varying degrees of polymerization.

FOS Nutritional Functionalities

A versatile ingredient with multiple benefits:

•Prebiotic Support: Promotes gut health by feeding beneficial bacteria.

•Sugar Replacement: Provides mild sweetness (30-35% of sugar).

•Bulking & Texture: Maintains structure, moisture, and mouthfeel.

•Soluble Fiber: Easy to integrate and supports digestion.

•Heat & Processing Stable: Withstands high temperatures.

•Flavor Enhancement: Aids Maillard reaction for better taste.

•Acrylamide-Free: A safer alternative to chicory inulin.

•Low-Calorie & Satiety: <2 kcal/g, supports appetite control.

•Probiotic Synergy: Enhances probiotic effectiveness.

•Gentle on Digestion: Well-tolerated, ideal for all ages.

Rice Flour in a bag with a scoop

FOS Considerations & Limitations

While FOS is generally well tolerated, it may not be suitable for everyone or every application:

  • Digestive Sensitivity & FODMAP Concerns: Due to its fermentability in the colon, excessive consumption of FOS can lead to bloating, gas, and mild gastrointestinal discomfort in sensitive individuals. Additionally, as a fermentable carbohydrate, it may not be suitable for those following a strict low-FODMAP diet to manage irritable bowel syndrome (IBS) or other digestive disorders.
  • Sugar-Dependent Fermentation: In some fermented food applications, FOS may not fully replace sugar as a fermentation substrate, potentially affecting fermentation dynamics.
  • Moisture Sensitivity in Certain Products: Due to its high solubility, FOS can contribute to moisture absorption, which might impact texture and shelf stability in some dry or baked goods.

FOS Production Methods:

  • Inulin Hydrolysis: Degradation of inulin (a D-fructose polymer) through enzymatic or chemical processes, yielding oligosaccharides such as kestose (GF2), nystose (GF3), and fructosylnystose (GF4).
  • Transfructosylation of Sucrose: Conversion of sucrose by β-fructosidase (from Aspergillus species), producing short-chain GFn oligomers with n ranging from 1 to 5.

Chemical and Molecular Structure

  • Oligomers of D-fructose linked by β-(2→1) glycosidic bonds, often with a terminal D-glucose residue.
  • FOS molecules can be classified as GFn (glucose-fructose oligomers) and Fm (pure fructose oligomers), with n and m ranging from 1 to 7.