Fructooligosaccharides (FOS) also sometimes called oligofructose or oligofructan, are oligosaccharide fructans, used as an alternative sweetener. FOS exhibits sweetness levels between 30 and 50 percent of sugar in commercially prepared syrups.[unreliable source?][1] It occurs naturally, and its commercial use emerged in the 1980s in response to demand for healthier and calorie-reduced foods.
^[unreliable source?] Joseph O'Neill (1 June 2008). "Using inulin and oligofructose with high-intensity sweeteners". Archived from the original on 29 July 2012. Retrieved 14 July 2012.
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