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Fructooligosaccharide(FOS) A fructan being a natural constituent of inulin and found in artichokes, chicory roots, asparagus, onions, garlic, and leeks. It is obtained from the partial enzymatic hydrolysis of inulin and can also be enzymatically synthesized from sucrose. Its properties include functioning as a prebiotic to promote growth of bifidogenic and other probiotic bacteria in the gastrointestinal tract, as a soluble dietary fiber, as a sweetener and to increase calcium absorption. In fruit preparations with aspartame or acesulfame potassium, it provides a synergistic taste affect and improves mouthfeel, it reduces stickiness in soy protein bars, binds water, and increases shelf life in baked goods. Also termed oligofructose.
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