Short-chain oligosaccharides enzymatically made from starch or corn powder; in syrup form they serve manufacturers as low-calorie sweeteners, stimulate the growth of Bifidobacterium species and help prevent dental caries. They resist digestion in the upper gut and selectively feed beneficial colon bacteria, giving them established prebiotic value. They add mild sweetness plus functional fibre, making them popular in cereal bars, drinks, and confectionery positioned for digestive health. They also improve the texture and moisture retention of many baked goods, and their low glycaemic impact suits reduced-sugar formulations.