Fructooligosaccharides

Oligosaccharides composed of fructose monomers, used as functional ingredients in prebiotic foods. They occur naturally — notably in chicory roots as inulin polymers and in Allium species such as onion and garlic — and are manufactured enzymatically from sucrose using fructosyltransferases. Individual fructooligosaccharides include kestose and nystose. Resistant to human digestive enzymes, they are fermented by colonic bifidobacteria, selectively stimulating beneficial gut flora; they also provide mild sweetness with reduced calories and are used in dairy products, beverages and infant foods.