Oligosaccharides (38)

Oligosaccharides, also referred to as less sugars, are a type of carbohydrate consisting of 2 to 10 monosaccharide molecules linked by glycosidic bonds. Typically, oligosaccharides are formed by the connection of 2-4 monosaccharides, creating small polymers that can be classified as either functional or ordinary oligosaccharides. A key feature of oligosaccharides is their resistance to digestion and absorption in the gastrointestinal tract. They are characterized by low sweetness, low calorie content, and minimal impact on blood sugar and blood lipid levels. Due to these properties, oligosaccharides are widely utilized in food, health products, beverages, medicine, and feed additives, among other industries.