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- May 03, 2018 -

 Xylo-oligosaccharides, also known as oligosaccharides, it is functional polysaccharides. It has unique advantages over the commonly used soybean oligosaccharides, fructo-oligosaccharides, isomalto-oligosaccharides and so on, and it can selectively promote the proliferation activity of intestinal bifidobacteria. Its bifidus function is 10-20 times more than other polymeric carbohydrates.

Physiological and Chemical characters:

1. High selective proliferation of bifidobacterium 
Its effect is 20 times of other polymer sugars; it can hardly be digested and absorbed, but directly enters large intestine and is preferably utilized by bifidobacterium to proliferate beneficial bacterium for human body and inhibit growth and proliferation of other harmful bacterium.

2. Difficult decomposition by human digestive enzymes 
Digestion tests with salivary juice, gastric juice, pancreatic juice and intestinal juice show that, almost all of the digestive juices can hardly decompose xylo-oligosaccharides, which, with nearly zero calorie, does not affect glucose concentration, nor increase insulin in blood glucose and form fat deposition. It is especially applicable for those suffering from diabetes, obesity and hypertension.

3. Sound acid and thermal stability 
It is basically not decomposed after heated to 100 under acid condition (pH=2.5-8), which covers PH value of the vast majority of food system, and may be broadly applied in fields of food, medicine and health products. 
4. Small effective intake: 
Daily effective intake is 0.7-1.4g.

Product Name: Xylooligosaccharides

Specification: 95% 
Molecular Weight: 152.15
Healthcare category:  Gastrointestinal disorders, diabetes, hypertension, obesity, atherosclerosis, dental caries patients.                             

Dairy beverages: Milk, liquid milk, yogurt, lactic acid bacteria drinks, carbonated drinks, etc.

Food: Table Food baked goods, condiments, dessert snacks, all kinds of canned food, candy.

Feedstuffs:Alternative antibiotics as feed additives.

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