Premium Soluble Dietary Fiber by Xi'an Tihealth

As the global food and beverage industry aggressively pursues sugar reduction without compromising mouthfeel, Oligofructose (Fructooligosaccharides / FOS) has emerged as the premier functional ingredient. Xi'an Tihealth provides an industrial-grade, ultra-pure Oligofructose powder (≥95% purity) engineered specifically for advanced prebiotic and clean-label sweetening applications.

Manufactured via highly controlled enzymatic synthesis from non-GMO sucrose (or enzymatic hydrolysis of chicory inulin), our FOS is composed of short-chain fructose molecules linked by β-(2→1) bonds. Delivering a clean, sweet taste profile (approx. 30-60% the sweetness of sucrose) at merely 1.5 kcal/g, it serves a dual purpose: replacing high-calorie sugars while acting as a highly fermentable prebiotic fiber. Fully soluble and resistant to acidic degradation, it is the foundational ingredient for zero-sugar dairy, high-fiber protein bars, and infant microbiome formulas.

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For R&D formulators, substituting sucrose requires an ingredient that mimics its bulk and viscosity without the caloric load. Our ultra-pure Oligofructose solves these industrial challenges:

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• Unmatched High Purity (Chromatographic Separation):
• Standard FOS syrups often contain high levels of residual glucose and sucrose (up to 45%), defeating the purpose of a "Sugar-Free" label. By utilizing advanced Simulated Moving Bed (SMB) chromatography, we strictly remove these mono/disaccharides, delivering a ≥95% pure powder that ensures true low-glycemic performance.
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• Exceptional Solubility & Rheology:
• Our high-speed spray-dried powder dissolves instantly in cold water, creating clear, low-viscosity solutions. It seamlessly mimics the mouthfeel and texture of sugar in dairy and beverage systems without the lingering aftertaste associated with Stevia or Erythritol.
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• Humectant & Browning Properties:
• In the bakery sector, FOS acts as an excellent natural humectant, extending the shelf-life of cakes and bars by retaining moisture. Furthermore, it readily participates in the Maillard reaction, yielding the desirable golden-brown crust color that formulators expect when baking without sucrose.

We supply both FOS 95% Powder and FOS 55% Syrup to suit diverse manufacturing lines. Below is the analytical data sheet for our standard high-purity powder specification.

Replacing non-compliant medical claims with scientifically validated biological mechanisms, FOS supports premium dietary formulas targeting:

Prebiotic Microbiome Modulation

Because human digestive enzymes cannot cleave β-(2→1) linkages, FOS passes undigested into the colon. Here, it serves as a highly selective prebiotic substrate, rapidly stimulating the proliferation of endogenous Bifidobacteria and Lactobacilli, competitively excluding pathogenic flora and supporting healthy gastrointestinal transit.

Enhanced Mineral Bioavailability (SCFA Production)

The microbial fermentation of FOS in the large intestine produces Short-Chain Fatty Acids (SCFAs), notably butyrate and acetate. This process naturally lowers the colonic pH, significantly enhancing the solubility and passive absorption of dietary minerals, particularly calcium and magnesium, thereby supporting bone density.

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• Dairy & Plant-Based Beverages:
• The foundational texturizer and sweetener for "Zero-Added-Sugar" yogurts, probiotic milk drinks, and RTD protein shakes. Does not alter the viscosity significantly.
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• Pediatric & Infant Nutrition:
• Globally approved as a safe, essential prebiotic fiber in infant milk formulas to replicate the bifidogenic effect of human breast milk.
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• Functional Bakery & Protein Bars:
• Acts as a primary sugar replacer and binder in keto snacks and low-carb protein bars. Provides excellent moisture retention and shelf-life extension.
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• Dietary Supplements:
• Utilized as a functional excipient in probiotic capsules and gummy vitamins to ensure the survival and efficacy of live bacterial strains (Synbiotic formulations).

To achieve strict ≥95% purity, Xi'an Tihealth utilizes state-of-the-art bio-catalysis and chromatographic separation:

1.  
2. Immobilized Enzyme Reaction:
3. High-quality sucrose syrup is treated with an immobilized β-fructofuranosidase enzyme (derived from Aspergillus niger). The enzyme transfers fructose moieties from donor sucrose molecules to acceptor sucrose molecules, synthesizing short-chain FOS (GF2, GF3, GF4).
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5. Decolorization & Desalination:
6. The raw reaction syrup (which contains unreacted sucrose and byproduct glucose) is passed through activated carbon for decolorization, followed by ion-exchange resins to remove organic salts and trace minerals, ensuring a clean taste.
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8. SSMB Chromatographic Separation (The Key to ≥95%):
9. Standard FOS stops at 55% purity. We feed the syrup into a Sequential Simulated Moving Bed (SSMB) chromatography system. This precise physical separation strips away the unwanted monosaccharides and disaccharides, concentrating the FOS content to ≥95%.
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11. Ultra-Filtration & Spray Drying:
12. The purified liquid is ultra-filtered and subsequently spray-dried to form a highly soluble, agglomerated, and stable white powder ready for dry blending.

FOS powder is highly hygroscopic. Operating under an ISO9001:2015 & FSSC22000 Quality Management System, Xi'an Tihealth utilizes high-barrier packaging to ensure complete anti-caking protection during global transit.

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Should I order FOS 55% or FOS 95% for my formulation?

If you are formulating a strict "Sugar-Free" or "Keto-friendly" product, you must use FOS ≥95% powder, as it has had the residual sucrose/glucose removed via chromatography. If you are simply adding fiber to a standard bakery or dairy product and do not have strict calorie or sugar constraints, the FOS 55% syrup provides an excellent, cost-effective sweetening and texturizing solution.

How does FOS compare to Inulin?

Both are prebiotic fructans, but they have different chain lengths (Degree of Polymerization). FOS (DP 2-10) has a much shorter chain. Therefore, FOS is significantly sweeter (approx. 30-60% of sucrose), more soluble in cold water, and ferments faster in the colon. Inulin (DP 11-60) is less sweet, forms gels, and is typically used as a fat replacer rather than a sugar replacer.

Is Oligofructose stable at high temperatures (baking)?

Yes. FOS is highly stable at standard baking temperatures (up to 120°C) under neutral pH conditions. However, formulators should note that in highly acidic environments (pH < 3.5) combined with high heat, FOS can undergo partial hydrolysis into fructose. It also readily participates in the Maillard reaction, providing excellent browning for baked goods.

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