Oligosaccharides

Oligosaccharides, also known as oligosaccharides or less sugars, are a type of carbohydrate composed of 2 to 1 monosaccharide molecules connected by glycosidic bonds. Oligosaccharides usually connect 2-4 monosaccharides through glycosidic bonds to form small polymers, including functional oligosaccharides and ordinary oligosaccharides. The common characteristics of this type of oligosaccharides are that they are difficult to be digested and absorbed by the gastrointestinal tract, have low sweetness, low calories, and basically do not increase blood sugar and blood lipids. Oligosaccharides are widely used in food, health products, beverages, medicine, feed additives and other fields.