Short chains of xylose units, usually two to seven long, produced by breaking down xylan from plant materials such as corncobs, beechwood, and sugarcane bagasse. They taste mildly sweet, roughly half as sweet as sucrose, and human digestive enzymes barely touch them, so they travel intact to the colon where beneficial bifidobacteria ferment them selectively. This prebiotic effect, combined with their low caloric contribution, has made them attractive functional ingredients for yogurts, beverages, and fiber-enriched snacks. Animal studies suggest additional benefits, including moderation of blood cholesterol and reduced lipid oxidation on high-cholesterol diets, though human evidence is still developing. Because they are stable to heat and acid, they survive baking and pasteurization, performing reliably where less robust prebiotics degrade.