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The sweetness of fructooligosaccharides with a purity of 55%-60% is about 60% of that of sucrose, and the sweetness of fructooligosaccharides with a purity of 96% is about 30% of that of sucrose. It has the pure sweetness of sucrose, and is sweeter and purer than sucrose, without any aftertaste.

The thermal stability is higher than that of sucrose. Under neutral conditions, it is still very stable at 120°C; under acidic (pH 3) conditions, the stability decreases significantly after the temperature reaches 70°C. It is very stable in the general food pH range (4.0-7.0) and can be stored at refrigerated temperature for more than one year. Fructooligosaccharides are stable at 150°C and begin to decompose at 160°C. Does not produce Maillard discoloration reaction. Fructooligosaccharides have quite good thermal stability in neutral or near neutral environments.

In an environment with pH>5, heating to 120°C is also relatively stable. However, when the temperature exceeds 90°C when heated in an acidic environment with pH<4, the oligofructose will be decomposed. Therefore, when producing acidic bifidus factor foods, such as adding fructo-oligosaccharides to yogurt, it should be added after the original high-temperature process, and after addition, it can be stored only after pasteurization.

In therange of 0-70℃, the viscosity of fructooligosaccharides is similar to corn high-fructose syrup, slightly larger than that of sucrose solution of the same concentration, and decreases with the increase of temperature.

The moisturizing property of fructooligosaccharide is similar to that of sorbitol and caramel, and its moisturizing property is higher than that of sucrose. Even in a low temperature environment, the quality will not be greatly reduced due to dryness like granulated sugar, and it has an excellent ability to retain moisture. It is suitable for food with a long moisturizing time to ensure the shelf life of the food; Good anti-mildew performance, can extend the storage period of feed; low hygroscopicity, can slow down the mold and acidity of feed due to moisture absorption.

Water activity is similar to that of sucrose, but fructooligosaccharides are slightly higher. The water activity of oligofructose G (G: 33%, GF: 12%, FOS: 55%) is equivalent to that of sucrose, while the oligofructose P component(G: 2%, GF: 3%, FOS: 95%) is slightly higher.

not hydrolyzed by human digestive enzymes, non-digestible and insulin-independent. Ingestion of fructooligosaccharides can effectively reduce blood sugar levels during fasting, so it is very suitable for diabetics and obese people.

Fructooligosaccharides selectively promote the colonization of beneficial bacteria such as Lactobacillus, Bifidobacterium and Streptococcus in the digestive tract, inhibit the growth of harmful bacteria, improve the intestinal flora, and indirectly achieve the nutritional and growth-promoting effects on the animal body . Promote the formation of B vitamins and folic acid, can maintain the normal function of the nervous system, promote digestion and metabolism; Intestinal cleansing and detoxification, moistening the intestines and laxative, preventing and treating constipation and hemorrhoids; Prevent rectal and colon cancer; Reduce liver toxins and enhance human immunity.