Oligosaccharides

Oligosaccharides are short chains of sugar molecules, typically containing 3 to 10 sugar units. They occur naturally in many fruits, vegetables, and grains, such as onions, bananas, garlic, and chicory root. Industrially, they are often produced by enzymatic breakdown of larger carbohydrates like starch.

Oligosaccharides are often added to foods as prebiotics, which are non-digestible fibers that feed beneficial gut bacteria. They can also act as low-calorie sweeteners and add bulk to products. They are commonly found in energy bars, dairy products, baked goods, and sugar substitutes.

Oligosaccharides are generally recognized as safe (GRAS) by the FDA for use in food. As prebiotics, they can support gut health, though excessive intake may cause gas or bloating in some individuals. JECFA has evaluated oligosaccharides and set an acceptable daily intake. Evidence for specific health benefits is ongoing and generally considered positive for digestive health.