FOS are used as an alternative sweetener, prebiotic and source of soluble dietary fiber. They are found in nature in chicory roots, blue agave, bananas, onions, garlic, asparagus, wheat, barley, Jerusalem artichoke. Source: sucrose. Benefits of using in food production: 1. They have a reduced calorie content: contains 2 kcal per 100 g (sucrose - 4 kcal per 100 g). 2. They have a pleasant sweet taste (30-50% of the sweetness of sucrose). 2. They have a low glycemic index - suitable for dietary nutrition. What is the GI? 3. They have a clean flavor profile. 4. They improve the general condition of the digestive system, stimulate the growth of beneficial microflora. 5. They are combined with other sweeteners and enhance their taste. 6. Hydrolyze to fructose in an acidic environment with prolonged exposure to high temperatures. 7. Help reduce the feeling of hunger. Improve the absorption of calcium from food. 8. Have increased solubility, do not crystallize, do not precipitate. 9. May have a laxative effect. Application in confectionery production: Products Advantages of application Baby food enrich with prebiotics Protein and energy bars enrich with soluble dietary fiber reduce carbohydrate content and caloric content act as a binding component preserve freshness during the shelf life of the product Diabetic food products (MBF) enrich with soluble dietary fiber reduce fragility of products (cookies and breakfast cereals - as part of the glaze) give a darker appearance Ice cream, sorbet, dairy desserts enrich with soluble dietary fiber (as syrups) create an excellent taste and "mouthfeel" reduce fat content - in combination with inulin reduce sugar content Fruit and berry fillings enrich with prebiotics Dietary supplements (chewables, sachets) used as a prebiotic