Natural Prebiotics Food Flavorings Xos 95 Xylo-Oligosaccharide Powder Xos Powder and Syrup
Description:
XYLO-OLIGOSACCHARIDE :
Short name: XOS, Molecular weight: 132n+18(n=2~7)
Molecular formula: C5nH8n+2O4n+1
Rang of MV:282-942
XOS is a functional polysaccharide formed by connecting 2-7 xylose molecules with β-1, 4 glucosidic bond, and is a super prebiotic.
Raw material: By enzymatic hydrolysis from Corncob
XOS Physiological and Chemical characters:
High-selection to proliferate beneficial bacterial;
Hardly be discomposed by digestion enzymes system;
Strong stability to against acid and heat;
Low effective dosage 0.01-0.05%;
How does XOS work?
Biologically, XOS could stimulate bifidobacterium and lactobacillus of hind intestine, stimulate beneficial bacteria and inhibit pathogenic bacteria;
Chemically, Beneficial bacteria ferment XOS as energy source and produce SCFA, increase SCFA concentration of intestine and decrease pH value of intestine, destroy the growth environment of pathogenic bacteria.
XOS Functions:
Proliferate beneficial bacteria, inhibit harmful bacteria, and ease constipation and diarrhea.
Decrease the toxic fermentation products and toxic bacteria enzymes.
Improve the absorption of calcium and iron, also improve the maintainability.
Decrease the serum cholesterol, and blood pressure;
Protect liver
Improve immunity
Prevent dental caries
Promote to have more nutriments, like B-series vitamins;
Promote growth of benefiticial bacterial and inhibit growth of harmful bacteria;
Inhibit pathogen and prevent diarrhea;
Promote bowl peristalsis, east constipation and reduce colon toxin;
Improve metabolism, digestion and nutrition absorption, improve feed conversion rate and animal growth performance;
Decrease faeces order and improve air and growth environment;
Improve immunity and replace antibiotic;
XOS Specification:
| Items |
XOS-70 |
XOS-95 |
XOS-99 |
| Liquid |
Powder |
Liquid |
Powder |
Liquid |
Powder |
| Moisture/% |
≤ |
- |
5 |
- |
5 |
- |
5 |
| Dry matter(solids)/% |
≥ |
70 |
- |
70 |
- |
70 |
- |
| Transmittancy/% |
≥ |
70 |
- |
70 |
- |
70 |
- |
| pH |
= |
3.5~6.0 |
| XOS2-7content(As dry basis)/% |
≥ |
70 |
70 |
95 |
95 |
99 |
99 |
| XOS2-4content(As dry basis)/% |
≥ |
50 |
50 |
65 |
65 |
75 |
75 |
| Ash/% |
≤ |
0.3 |
XOS Application:
Medicine and health care products, dairy products and beverages, food products etc...
In beverages:
The acid and thermal stability of xylo-oligosaccharides make it have obvious advantages in acidic beverages. In addition to the highly selective proliferation of bifidobacteria, the addition of xylo-oligosaccharides can also impart low-sugar and low-calorie characteristics to the beverage, which is nutritious and healthy. The dual value helps to upgrade product functions and meet the needs of different consumer groups for beverages.
In baked goods:
Baked food is a kind of food that uses cereals as the basic raw material and oil, sugar, eggs, etc. as the main raw materials. It is characterized by high oil, high sugar, and even high salt sugar, so it is very unsuitable for consumers who need to restrict their diets. The development of low-energy baked goods has become a development trend for health upgrades, and low-calorie, low-sweet ingredients in the sugar source Become the first choice.
The research and development of xylo-oligosaccharide crisp biscuits shows that the addition of xylo-oligosaccharide can give the biscuits a bright color, reduce the content of digestible sugar in the crisp biscuits, reduce the caloric value of the product, and improve the biscuit The functional edible value fulfills the consumer's demand for sugar-free crisp biscuits. At the same time, xylo-oligosaccharides can reduce water activity. The addition of xylo-oligosaccharides to baked goods is conducive to product moisture control and prolongs shelf life.
XOS Packing:
Liquid: 20kgs/drum
Powder: 25kgs/Paper bucket
Our certificates:
Audited Supplier 
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