Fructooligosaccharide FOS ≥50% ≥55% ≥90% ≥95%
Isomaltooligosaccharide IMO ≥50% ≥90%
Galactooligosaccharide GOS ≥27% ≥57% ≥70% ≥90%
Xylooligosaccharide XOS ≥70% ≥95%
Soy Oligosaccharide SOS ≥60%
Stachyose ≥60% ≥70% ≥80% ≥90%
Oligosaccharides obtained can be divided into the following four kinds: extracted from natural raw materials, microwave solid-phase synthesis method, acid conversion, enzyme hydrolysis method.
Oligosaccharides nutrition, health, diet in one, widely used in food, health products, beverages, pharmaceuticals, feed additives. It is a new sugar substitute functional sugar source, is the 21st century, "future-oriented" new generation of efficacy foods. Is a broad scope and application prospects of a new product, which is quite popular in recent years, the international community. United States, Japan, Europe and other places have large-scale production, development and application of oligosaccharides from the mid-1990s, the rapid development in recent years.