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Narendra Kumar S., Shivaprada S. Hegde*, Muktha Bharadwaj S. and Sindhu G.


Fructooligosaccharide(FOS) are oligosaccharides of fructose containing single glucose moiety or bound to sucrose.FOS are naturally pound as storage carbohydrates in different plants and vegetables.FOS are found naturally in foods such as onion (Allium cepa L.), banana (Musa sp.), Jerusalem artichoke (Helianthus tuberosus L.), chicory (Cichorium intybus L.), tomato (Solanum lycopersicum L.), cereal plants, and some grasses. Microbial source of FOS are bacteria and fungi, where fungal source are most commonly used such as Aspergillus niger, Aspergillus japonicas, Aureobasidium pullulans, Bacillus macerans, Candida utilis, Arthrobacter sp, usarium sp, Pennicillium Sp. FOS are important food ingredient that are rapidly becoming popular because of its various health benefits, which include lowering of the blood cholesterol and glucose levels, maintenance of healthy intestinal micro-biota, promoting the growth of beneficial lactobacilli and bifidobacteria in the colon, enhancement of mineral absorption in the body. Fructooligosaccharide (FOS) have several advantages such as their low carcinogenicity, prebiotic effects, improved mineral absorption as well as decreased levels of serum cholesterol. These benefits are driving the market for the Global Fructooligosaccharide (FOS) Market. The Global Fructooligosaccharides market is forecasted to grow at a rate of 10.4% during the forecast period and reach USD 3.88 Billion in 2027. This mini review paper mainly focuses on occurrence, structure and properties, production and functions of fructooligosaccharide.

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