WHY DID WE EXCHANGE MALTODEXTRIN EMDEX@
FOR OLIGOFRUCTOSE?

Oligofructose is a type of carbohydrate classified as a prebiotic fiber. It consists of short chains of fructose molecules linked by β(2→1) glycosidic bonds, often with a terminal glucose unit. It is derived from natural sources such as inulin, typically found in chicory root, onions, and other plants.

THE MOLECULE

 

Molecular Structure
Monomer Units: Fructose (and sometimes glucose)
Linkage: β(2→1) bonds between the fructose molecules
Degree of Polymerization: Generally between 2 and 8 fructose units

 

Oligofructose is a type of carbohydrate classified as a prebiotic fiber. It consists of short chains of fructose molecules linked by β(2→1) glycosidic bonds, often with a terminal glucose unit. It is derived from natural sources such as inulin*, typically found in chicory root, onions, and other plants.

 

Oligofructose, as part of inulin*-type fructans, plays a key role in promoting gut microbiota and is considered a functional food ingredient.

 

Oligofructose cannot be absorbed by gut cells because it is a type of fructooligosaccharide (FOS)**, a carbohydrate composed of short chains of fructose molecules. Humans lack the enzymes necessary to break down the β-glycosidic bonds in oligofructose. 

Here’s why the gut cell don't absorb dietary fibers

 

1. Enzyme Specificity:
Digestive enzymes in the small intestine, such as amylase and disaccharidases (e.g., sucrase and lactase), are specific to α-glycosidic bonds found in digestible carbohydrates like starch and sucrose. Oligofructose has β-glycosidic bonds, which these enzymes cannot cleave.

2. No Direct Transport Mechanism:
Even if oligofructose chains were broken down, the specific structure of these molecules doesn't align with the transport proteins that allow monosaccharides like glucose and fructose to pass through the intestinal lining into the bloodstream.

3. Fermentation in the Colon: Instead of being absorbed in the small intestine, oligofructose passes to the colon, where it is fermented by gut microbiota. This fermentation process produces beneficial by-products like short-chain fatty acids (e.g., butyrate, acetate) and gases (e.g., hydrogen, carbon dioxide).

 

 

This property of oligofructose makes it a prebiotic, as it selectively stimulates the growth and activity of beneficial gut bacteria like Bifidobacterium and Lactobacillus.
 

The above mentioned clearly demonstrates how important bacteria are for our well-being and our development of a powerful immune system.

Greens are essential to keep our very own bacteria fit and functional

The Manufacturing Process of Oligofructose

 

Oligofructose is typically manufactured through one of two methods: enzymatic hydrolysis of inulin or enzymatic synthesis from sucrose.
 

Here’s how each method works:

 

1. Enzymatic Hydrolysis of Inulin
    Source: Inulin is a naturally occurring polysaccharide found in plants like chicory root, Jerusalem artichoke, and agave.

 

THE PROCESS

 

1. Extraction: Inulin is extracted from plant sources using hot water or mild alkaline solutions.  
2. Hydrolysis: The extracted inulin is treated with enzymes (e.g., *endoinulinase*), which cleave the long inulin chains into shorter fructose chains,
producing oligofructose.

 

Output:
The resulting mixture contains oligofructose molecules with varying chain lengths, typically containing 2 to 8 fructose unit.
This is the most common method because inulin is an abundant and renewable resource.

2. Enzymatic Synthesis from Sucrose

 

Source: Sucrose, a disaccharide made of glucose and fructose, is widely available from sugarcane or sugar beets.

 

THE PROCESS:

 

1. Enzyme Treatment: Sucrose is treated with enzymes such as fructosyltransferase. These enzymes catalyze the transfer of fructose units from one sucrose molecule to another, creating fructooligosaccharides like oligofructose.

2. Purification: The resulting mixture is filtered and refined to remove unreacted sucrose and by-products.

 

Output:
This method produces specific oligofructose structures depending on the enzyme used and the conditions applied.

 

Industrial-Scale Refinement

After the production process, oligofructose undergoes:

Purification*: To remove impurities, unreacted substrates, or enzymes.

Spray Drying or Concentration: Depending on the intended application, oligofructose can be supplied as a powder or syrup.

THE APPLICATIONS

 

Oligofructose is commonly used as:

 

A prebiotic in food products to promote gut health.

 

A low-calorie sweetener or bulking agent in products like yogurt, cereal bars, and baked goods.

 

A dietary fiber due to its resistance to digestion in the small intestine.