Oligosaccharides

Oligosaccharides are short chains of sugar molecules, typically containing between 3 and 20 monosaccharide units. They occur naturally in many plants, including fruits, vegetables, and grains, and can also be produced commercially through enzymatic processes from starches. They are often used as functional ingredients in foods.

Oligosaccharides are added to foods primarily for their prebiotic properties, acting as a source of dietary fibre and promoting the growth of beneficial gut bacteria. They can also provide a mild sweetness and contribute to texture. They are commonly found in dietary supplements, dairy products, baked goods, and confectionery.

Oligosaccharides are not typically classified as food additives in the UK and do not have an E-number. They are recognised as a source of dietary fibre, which is important for digestive health. Some specific oligosaccharides, like fructo-oligosaccharides (FOS) and galacto-oligosaccharides (GOS), have been evaluated by EFSA. While generally considered safe, high intakes of some oligosaccharides can cause digestive discomfort, such as bloating or gas, in sensitive individuals. Evidence for specific health benefits is ongoing.