Apimar Foods (EN) › Syrups › Oligofructose syrup
Oligofructose is a short-chain fraction of fructooligosaccharides, obtained by partial hydrolysis of chicory inulin or enzymatically from sucrose. In a recipe it does two things at once: it replaces part of the sugar and raises the fibre content, so a product can lower its declared sugars and qualify for a fibre nutrition claim. That is why it is one of the fastest-growing ingredients in reformulation. Apimar Foods supplies it as a syrup to manufacturers across Europe.
Technical data
| Parameter | Value |
| Name on label | oligofructose or fructooligosaccharides (FOS) |
| Source | chicory or sucrose |
| Degree of polymerisation | DP 2–8 |
| Form | syrup, typically approx. 75% dry matter |
| Fibre content in dry matter | typically above 90% |
| Sweetness vs sucrose | approx. 0.3–0.5 |
| Energy value | 2 kcal/g – EU conversion factor for fibre |
| Digestion | not digested in the small intestine, fermented in the colon |
Oligofructose, inulin syrup or resistant dextrin
Three soluble fibres with the same role on the label but very different behaviour in the process. The choice is usually decided by pH and heat treatment.
| Criterion | Oligofructose | Inulin syrup | Resistant dextrin |
| Chain length | DP 2–8 | DP above 10 | mixed, mostly short |
| Sweetness | approx. 0.3–0.5 of sucrose | practically none | practically none |
| Effect on viscosity | low | noticeable, builds body | minimal |
| Stability at low pH and long heating | limited – hydrolyses to fructose | limited | very high |
| Authorised EU health claim | none of its own | applies to native chicory inulin | none of its own |
| When to choose | to replace part of the sweetness | for texture and the claim | for acidic or long-heated processes |
If the process is aggressive, resistant dextrin is the safer choice; for texture and a health claim, inulin syrup.
Applications
- Gummies and jellies – replaces part of the glucose syrup
- Cereal and protein bars – lower-calorie binder
- Breakfast cereals and muesli – higher fibre content
- Fillings, spreads and creams – body without excess sweetness
- Dairy and fermented products
- Functional drinks
Technical notes
Oligofructose is sensitive to the combination of low pH and long heating – under these conditions it breaks down to fructose, which raises the declared sugars and can defeat the purpose of reformulation. Below pH 4 with pasteurisation, check stability in a trial.
It lowers the freezing point, so in ice cream the recipe has to be recalculated rather than swapped one-to-one.
Introduced too quickly at a high dose, fermentable fibres can cause digestive discomfort for consumers – recipes are usually built up gradually.
Labelling and EU regulations
Counts as dietary fibre in the nutrition declaration. Thresholds for nutrition claims under Regulation (EC) No 1924/2006: „source of fibre” from 3 g per 100 g, „high fibre” from 6 g per 100 g. These are nutrition claims, not health claims.
The authorised EU health claim on stool frequency applies to native chicory inulin at 12 g per day and does not cover fractionated oligofructose. If you plan to communicate that claim, inulin syrup is the right ingredient. Always check the exact wording and conditions in the EU Register of health claims.
Supply and documentation
- Samples for recipe trials before the first order
- Specification, certificate of analysis (CoA) for each batch, allergen and GMO statements
- Safety data sheet where applicable
- From single pallets to full truckloads – quantities, packaging and delivery terms (Incoterms) are confirmed in each quotation
- Deliveries to customers in Poland and across Europe
Request a quote or a sample. Tell us the ingredient, the estimated volume and your application – we reply with a proposal, specification and price within one business day. Send an inquiry →
Frequently asked questions
What is the difference between oligofructose and inulin?
Chain length: oligofructose is the short fraction (DP 2–8), inulin the long one (DP above 10). The shorter chain gives residual sweetness and less effect on viscosity.
Can I use „source of fibre” on my label?
Yes, if the finished product contains at least 3 g of fibre per 100 g; from 6 g per 100 g you can use „high fibre”.
Will oligofructose survive pasteurisation?
It depends on pH. Near neutral, yes; at low pH with long heating it hydrolyses to fructose. Check it in a trial.
How much oligofructose replaces sugar?
It is not a one-to-one swap – sweetness is about 30–50% of sucrose, so it is usually combined with a high-intensity sweetener.
Related ingredients
- Inulin syrup – longer chain, texture, authorised claim for native chicory inulin
- Resistant dextrin – highest process stability
- Sweeteners – to restore sweetness in reduced-sugar recipes
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