FOS Fructooligosaccharides

Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups. It occurs naturally, and its commercial use emerged in response to consumer demand for healthier and calorie-reduced foods. FOS is extracted from the blue agave plant as well as fruits and vegetables such as bananas, onions, chicory root, garlic, asparagus, jícama, and leeks. Some grains and cereals, such as wheat and barley, also contain FOS. FOS serves as a substrate for microflora in the large intestine, increasing the overall gastrointestinal tract health. It has also been proposed as a supplement for treating yeast infections. The intestinal microflora in the lower gut can ferment FOS, which results in a reduced pH. Calcium is more soluble in acid, and, therefore, more of it comes out of food and is available to move from the gut into the bloodstream. FOS can be considered a small dietary fibre with low caloric value. The fermentation of FOS results in the production of gases and acids. The latter provide some energy to the body.