Oligosaccharides (complex sugars) are chains of simple sugar molecules that result from enzymatic decomposition of starch. Most – but not all – oligosaccharides are chains of glucose molecules. The decomposition process is controlled so that the conversion of starch to glucose is not complete, so that in addition to glucose, maltose and glucose longer glucose chains are included. These glucose chains are allowed for those with HFI and FM.

Compared to sugars, they are more slowly absorbed because the chains have to be split prior to absorption. The presence of oligosaccharides in the glucose syrup Frusano uses provides an additional advantage to our products.

The term oligosaccharides can, however, mark other types of sugar chains. For example, fructose chains (oligofructose) are commonly used in low-fat yogurt to improve the texture. This type of oligosaccharide is difficult to digest and, taken in large quantities, may lead to diarrhea in those sensitive to this type of sugar. Those with fructose intolerance must take the utmose care with regard to these types of oligosaccharides.Unfortunately, the different types of oligosaccharides are often misunderstood, which results in easily digestible, natural oligosaccharides (glucose chains) being falsely discredited.