Oligofructose

Oligofructose is a class of fructooligosaccharides (FOS), non-digestible carbohydrates composed of short chains of fructose units linked by beta-(2→1) glycosidic bonds and terminated by a glucose residue. It is derived from inulin and typically has a degree of polymerization (DP) roughly 2 to 10 (commonly 3–8).

It passes through the small intestine largely intact and reaches the colon where it is fermented by gut bacteria. It is considered a prebiotic because it selectively stimulates the growth of beneficial microbes such as Bifidobacteria and Lactobacilli, contributing to the production of short-chain fatty acids and a lower colonic pH.

In foods, oligofructose serves as a dietary fiber source, texture enhancer, and partial sugar replacer, often labeled as oligofructose or short-chain FOS. It provides about 2 kcal per gram. It is generally recognized as safe in many regions, but high intake can cause gastrointestinal symptoms like gas, bloating, or diarrhea in some individuals, especially at the start of supplementation.

Manufacturing involves partial hydrolysis of inulin-rich plant materials (such as chicory or Jerusalem artichoke) using enzymatic or acidic methods to yield short-chain fructans.