Oligofructose, also known as fructo-oligosaccharide (FOS) or short-chain inulin, is a prebiotic soluble fiber that, like inulin, falls under the category of fructans. It remains undigested in the small intestine and reaches the large intestine intact, where it is completely fermented by beneficial bacteria, such as bifidobacteria and lactobacilli.  

Like inulin, oligofructose is found naturally in small amounts in foods like garlic, onions, leeks, artichokes and bananas. The chicory root is especially rich in inulin and oligofructose. Commercially, oligofructose is derived by enzymatically cutting longer-chain inulin into shorter pieces using an enzyme naturally occurring in the chicory root, particularly during late harvest.  

Both inulin and oligofructose are used in many fiber-enriched food products and supplements, adding nutritional value. As a prebiotic, oligofructose promotes the selective growth of good gut bacteria, particularly bifidobacteria and lactobacilli. This supports a healthy gut microbiota and offers several health benefits beyond digestion. Recent research also highlights the important connection between gut health and mood through the gut-brain axis, showing that oligofructose affects health in multiple ways. Due to its slightly sweet taste and low caloric value, oligofructose is often used as a sugar substitute and to improve texture in various food and drink products. For a detailed look at where oligofructose or inulin is commonly found, check out the various food applications. 

Inulin and oligofructose from chicory root are among the few well-established and extensively studied prebiotics, recognized as the only plant-based prebiotics. Explore their scientifically proven health effects and discover who can benefit most from adding them to the diet.