Fructooligosaccharides sometimes appear on ingredients labels of common food.
Fructooligosaccharides are naturally occurring molecules present in numerous edible plants, For example, they have been found in asparagus, tomatoes, honey, banana and onion.
Fructooligosaccharides are sugars in which sucrose is joined with two or three fructose units, resulting in a somewhat more complex carbohydrate molecule that is not easily digested, but that does increase sweetness.
The term ‘oligosaccharides’ refers to a short chain of sugar molecules (‘oligo’ means ‘few’; ‘saccharide’ means ‘sugar’).
Fructooligosaccharides was effective in improving the flavor and texture. Fructooligosaccharides are used for their thickening properties in items like bread and dairy products.
It also enhance the proliferation of ‘friendly bacteria’ – acidophilus, bifidus, and faecium – into gastrointestinal tract.
Fructooligosaccharides reportedly reduce blood pressure in those with excessive fats in the blood; reduce carbohydrate and fat absorption, thus normalizing blood glucose and serum lipids; alter the metabolism of bike acids; and disrupt the metabolism of carbohydrate and fats in diabetics.
Fructooligosaccharides
