Fructooligosaccharides and inulin are very similar in many ways. The inulin will be include Jerusalem Artichoke Inulin Powder and Chicory inulin. But there still have some differences. I summarize the 4 points, I hope it will be helpful to everyone.
1. The degree of polymerization is different. Inulin is composed of polyfructosaccharides and fructooligosaccharides with a degree of polymerization ranging from 2 to 60 and contains both long and short chains; while FOS prebiotics is only short chain fructans with a degree of polymerization of 2 to 9.
2. Different sources. The source of inulin like Jerusalem Artichoke Inulin Powder is mainly Jerusalem artichoke; JOYWIN uses the rhizome of Jerusalem artichoke as raw material, removes protein, gum, crude fiber, and minerals, and obtains inulin through production processes such as water extraction, membrane filtration, and spray drying. The process is also through physical means. The main way to obtain FOS prebiotics is to use sucrose as raw material and convert it to fructo-oligosaccharides by enzymatic hydrolysis. This is a common practice in Asia and is also called artificially synthesized FOS prebiotics. The main method of obtaining FOS prebiotics in Europe is first to extract inulin from chicory, and then enzymatically hydrolyze it to obtain fructooligosaccharides. Whether in Asia or Europe, FOS prebiotics is obtained artificially and chemically.
3. The proliferation ability of beneficial bacteria is different. Inulin and FOS prebiotics proliferated varying amounts of beneficial bacteria. Inulin can be used by beneficial bacteria in the human intestinal tract, which can increase the value of bifidobacteria by 5 to 8 times; FOS prebiotics can increase the number of beneficial bacteria by about 10 times.
4. FOS prebiotics nourish far more beneficial bacteria strains than inulin. Of the 55 strains of bifidobacteria in the experiment, almost all of the FOS prebiotics could be utilized. And only 8 of them can be utilized by inulin. Bifidobacteria, prefer short-chain FOS prebiotics.
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