NEOH Ingredients / NEOHpedia: Oligofructose

Oligofructose

Oligofructose is another component of our NEOH sweetener. And, besides inulin, this substance is very close to our hearts, because after intensive research we found out that oligofructose is a valuable dietary fiber with prebiotic effects. The substance positively influences the intestinal flora, thus preventing intestinal diseases and helping to maintain a healthy immune system.

Oligofructose still has 70% of the sweetening power of glucose, but with a glycemic index of 0!!! So the decision was not really difficult, we simply had to include oligofructose in our recipe.  

Oligofructose has been granted GRAS status by the FDA. Oligofructose has not been assigned a specific ADI.  Due to the minimal interference of oligofructose in the blood sugar level, this substance is very attractive as a sweetener for diabetics. The glycemic index is 0. 

Oligofructose is a sugar substitute which has become a valuable additive in various foods, mainly because of its prebiotic effect. The substance extracted from the chicory root is low in calories and has a glycemic index of 0, regulates intestinal health and thus strengthens the immune system.  

FUN FACT:Oligofructose is produced in the intestine by the breakdown of inulin. Inulin, oligofructose and fructooligosaccharides often occur together. All three have a probiotic or prebiotic effect and work best together. The three compounds mentioned are fructans. All are made of fructose molecules and consist of indigestible glycoside compounds.  Fructoseoligosaccheride has the shortest chain length of the three and is the sweetest. All three fibers are water-soluble. They pass through the body undigested and intact and are then fermented in the intestine. The process of fermentation is carried out by the bacteria living in the intestine and has a positive effect on them. 

 If you switch to a high-fiber diet from one day to the next, the body is the first to react, with flatulence and digestive problems. This is because it is not used to fermenting so much and because there are often not enough bacteria for the fermentation processes in the intestine. However, the body adapts quickly, gets used to the new diet and produces more bacteria.

The benefits of the new diet can then be enjoyed.  Foods which contain oligosaccharides, inulin or fructoseoligosaccherides are, for example, chicory root, artichokes, leek, asparagus and onion.


Oligofructose is not only used in the food industry as a sugar substitute to make food less caloric. Oligofructose is also added to functional foods such as yogurt in order to strengthen the prebiotic effect of these foods. Despite being six times more expensive than conventional refined sugar, oligofructose is being used more and more in the food industry for its positive properties. 

Oligofructose is extracted industrially from chicory roots. These are harvested, washed and then extracted in hot water. The resulting product is then either purified or enzymatically hydrolyzed. In both variants, oligofructose powder can be obtained by spray drying. Oligofructose syrup is obtained by again purifying the substances after enzymatic hydrolysis and then thickening them by evaporation. Not only oligofructose but also inulin is produced from the chicory root.

• Good, soluble fiber 
• Prebiotic 
• Oligofructose has a positive influence on the intestinal flora due to its prebiotic effect and can thus prevent diseases 
• Can almost not be broken down by the digestive enzymes and therefore has hardly any calories 
• Calorific value: 1 kcal/g 
• Sweetening power: 70% from glucose; up to 50% of the sweetening power of saccharose 
• Natural occurrence in chicory roots, asparagus, onions, also obtainable by splitting polysaccharides 
• Has a positive effect on intestinal health and thus on the immune system

Online Sources

https://www.nature.com/articles/ejcn200964 https://www.ernaehrungs-umschau.de/fileadmin/Ernaehrungs-Umschau/pdfs/pdf_2007/02_07/EU02_70_72_77_80.pdf https://prozesstechnik.industrie.de/food/food-design/ein-fall-fuer-zwei/

Sources

JESSICA CAMPBELL ET AL., Prebiotics Enhance Magnesium Absorption and Inulin-based Fibers Exert Chronic Effects on Calcium Utilization in a Postmenopausal Rodent Model, Journal of Food Science, April 2012

GIBSON GR ET AL., Selective stimulation of bifidobacteria in the human colon by oligofructose and inulin, Gastroenterology, 1995

KLEESEN B ET AL., Effects of inulin and lactose on fecal microflora, microbial activity, and bowel habit in elderly constipated persons, Am J Clin Nutr, 1997

KRUSE HP ET AL., Effects of inulin on faecal bifidobacteria in human subjects, Br J Nutr, 1999

TUOHY KM ET AL., The prebiotic effects of biscuits containing partially hydrolysed guar gum and fructo-oligosaccharides a human volunteer study. Br J Nutr, 2001

MENNE E ET AL., Fn-type chicory inulin hydrolysate has a prebiotic effect in humans. J Nutr, 2000

BOUHNIK Y ET AL., Short-chain fructo-oligosaccharide administration dose-dependently increases fecal bifidobacteria in healthy humans. J Nutr, 1999

MUIR J ET AL., Fructan and free fructose content of common Australian vegetables and fruit, J Agric Food Chem, 2007

L HOMME ET AL., Evaluation of fructans in various fresh and stewed fruits by high-performance anion-exchange chromatography with pulsed amperometric detection, J Chromatogr A, 2001

VAN LOO J ET AL, On the presence of inulin and oligofructose as natural ingredients in the western diet, Crit Rev Food Sci Nutr, 1995

MEYER C ET AL., The bifidogenic effect of inulin and oligofructose and its consequences for gut health, European Journal of Clinical Nutrition, August 2009

POOL-ZOBEL BL, Inulin-type fructans and reduction in colon cancer risk: review of experimental and human data, Br J Nutr, April 2005

ZHUANG GUO ET Al., Effects of Inulin on the Plasma Lipid Profile of Normolipidemic and Hyperlipidemic Subjects, A Meta-analysis of Randomized Controlled Trials, Clinical Lipidology, 2012

US Department of Agriculture, Inulin May Help With Iron Uptake, Too, ScienceDaily, 7. January 2008

FREITAS KDE ET AL., High-performance inulin and oligofructose prebiotics increase the intestinal absorption of iron in rats with iron deficiency anaemia during the growth phase, September 2012

BAHRAM POURGHASSEM GARGARI ET AL., Effects of High Performance Inulin Supplementation on Glycemic Control and Antioxidant Status in Women with Type 2 Diabetes, April 2013, Diabetes Metabol J

GUESS ND ET AL., A randomized controlled trial: the effect of inulin on weight management and ectopic fat in subjects with prediabetes, Nutr Metab, Oktober 2015

GUARNER F, Studies with Inulin-Type Fructans on Intestinal Infections, Permeability, and Inflammation13, Journal of Nutrition, November 2007

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