What Is Oligodex™?

Oligodex™ is a mixture of oligomers and polymers of ß-(2-1)-fructose derived from Jerusalem artichoke. It’s a partially hydrolyzed inulin and is classified as "non-digestible" and low-caloric carbohydrate used in nutrition as a source of dietary fibers.

It stimulates the growth of healthy intestinal bacteria which supports good colon and intestinal health. Research has shown that inulin-type fructans and corresponding fermentation products promote digestive and colon health. It could be used to replace fat and sugar for a wide range of applications in foods. Oligodex™ does not affect blood sugar levels, and its taste is comparable to sugar (less sweetness), and would be an ideal ingredient as a sugar replacer for certain food preparations, particularly for beverages.

Food Industry Application

Oligodex™ is a soluble dietary fiber. It provides a variety of functional and nutritional benefits and is broadly used in the following products:
1. Bakery, beverages
2. Cereals, nutrition bars
3. Dessert, ice creams, chocolates, gum
4. Dressings, spreadable dairy and cheese products

Functional Properties

Nondigestibility:
Inulin is not digested in the small intestine. After entering the colon, it is metabolized mostly to short-chain fatty acids and lactate by the intestinal bacteria.

Bifidus Stimulation:
Inulin is a preferred food for the lactobacilli in the intestine and can improve the balance of friendly bacteria. It is considered as a prebiotics.

Reduced Caloric Value:
Inulin contains only 25%~30% of the food energy of sugar or other carbohydrates and 11%~16% of the food energy of fat.

Increase Mineral Absorption:
Inulin significantly increases the intestinal absorption of calcium and magnesium.

Improvement of Lipid Metabolism:
Inulin affects the metabolism of lipids primarily by decreasing triglycerides.

Dietary Fiber:
Inulin is a dietary fiber. It improves bowel habits; therefore increases stool frequency to avoid constipation.

Suitable for Diabetics:
Inulin has no influence on blood glucose level when ingested orally and has been widely used as a food ingredient for diabetics.