Consuming a breakfast cereal with oligofructose/FOS-containing cereals instead of sugars induces a reduction in blood sugar rise after their consumption compared to sugar-containing breakfast cereals.

Nutritional benefits:

Digestive health: improving the balance of gut flora
Weight control: calorie counting: choose less sugar
Blood sugar management: sugar levels: less is better

Dosage: According to Recipe

Format: 250 gr.

Fields of Use: Oligofructose is mainly used in the food industry as a low-calorie sweetener, dietary fiber, and to improve the texture and stability of products such as yogurt, snacks, beverages, baked goods, and dietary supplements.

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YOGURT: It is used as a natural sweetener and as a source of prebiotic fiber. Due to its ability to improve product texture and creaminess, oligofructose contributes to a smoother, velvety texture. It also stimulates the growth of beneficial bacteria in the gut, enhancing the probiotic benefits of yogurt without adding refined sugars.

SNACK: Oligofructose snacks are ideal for those seeking a low-calorie but tasty alternative. This ingredient is used as a sweetener and dietary fiber, improving the nutritional quality of packaged snacks without compromising flavor.

DRINKS: Oligofructose is used to replace traditional sugars, reducing caloric intake and improving nutritional quality. Its ability to solubilize easily in water makes it an ideal ingredient for light drinks, juices and energy drinks.

BAKING PRODUCTS: Due to its thickening and binding properties, it improves the texture of doughs, making products such as cookies, cakes, and breads softer and fresher for longer. It also contributes to increased dietary fiber, supporting a balanced diet.

FOODS FOR PEOPLE WITH SPECIAL DIETARY NEEDS: Oligofructose is frequently used in food products for people with special dietary needs, such as those for diabetics or low-calorie diets. As a low-glycemic index sweetener and rich in fiber, it contributes natural sweetness without raising blood sugar levels, making it possible to create healthier foods for people with special dietary restrictions.

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Out with sugar, in with fiber, the ideal sugar substitute.

These sugars are not digested in the stomach and small intestine, so they reach the large intestine intact, where they act as nutrients for beneficial bacteria in the intestinal flora. They act as prebiotics, promoting the growth of "friendly" bacteria that contribute to gut health.

With a sweetness profile at least 30 percent that of sucrose, the benefits go beyond the nutritional benefits of fiber.

Its slightly sweet taste and sugar-like technical properties make it the perfect natural sugar substitute. It also allows for reduced calories and higher fiber content. Imparting a delicate natural sweetness, it is often combined with high intensity sweeteners to create a more balanced, sugar-like palate without any unpleasant taste.

Easy implementation in the manufacturing process.
The best soluble dietary fiber-even better than sucrose! This facilitates easy processing without the need to implement any changes to the production process.

Typical examples are grain binding syrups and dairy preparations.