Enzymatic Production of Fructooligosaccharides from Sucrose

Recently many oligosaccharides, such as fructo-, isomalto-, soybean-, and galacto-oligosaccharides, have been widely used in bioindustries as “functional sweeteners” because of their various health-promoting properties, such as being low calorie, and antidental caries, and having bifidogenic functionalities (1 –5 ). Among them, fructooligosaccharides (FOS) from sucrose have received special attention in that mass production is relatively easy, their taste and physiochemical properties are quite similar to those of sucrose, and their functional properties are well elucidated compared with other oligosaccharides (6 –8 ). The important functionalities of FOS are listed in Table 1 .