Artificial sweeteners have been promoted as a low-calorie alternative to sugar since the 1960s. A few years ago, oligosaccharides, which are made up of a few simple sugars chemically bonded together, became available.

These sweeteners are composed of carbohydrates that have an extremely low calorie count. Manufacturers have been quick to tout their sweeteners as a healthy alternative that will not spike blood glucose levels, making them suitable for people who are watching their weight and those who have diabetes.

The science of oligosaccharides

In layman’s terms, oligosaccharides are composed of short chains of sugars. They comprise one base sugar molecule, which is called a monosaccharide, and one or more other monosaccharides bound together.

These sugars have no glycemic relation hence do not impact blood glucose levels as carbohydrates do. Oligosaccharides can be extracted from a variety of food sources, including legumes, asparagus, and chicory root.

Oligosaccharides as a sugar substitute

Oligosaccharides are popular as a low-calorie substitute for sugar. They add a sweet flavor to foods and beverages without contributing to calorie intake.

They are FDA approved as GRAS (generally regarded as safe), making them appropriate for use in a variety of products including baked goods, confectionery, and dairy products.

What is the effect of oligosaccharides on blood glucose levels?

Oligosaccharides have a low glycemic index and do not increase blood glucose levels, at least not as much as typical carbohydrates do. This is in line with the low glycemic index value of other types of sweeteners, such as Stevia and Erythritol.

However, often the amount of oligosaccharides used in food is very low, so the effect of oligosaccharides on blood glucose levels is almost negligible.

What are the benefits of using oligosaccharides?

The biggest benefit of using oligosaccharides as a sugar substitute is that they are low in calories, making them ideal for people trying to manage their weight. They add sweetness to food and beverages without adding any significant amount of calories.

Additionally, oligosaccharides are safe for consumption by people with diabetes and have no impact on blood glucose levels.

Why are oligosaccharides not used more widely?

Despite their numerous health benefits, oligosaccharides are not used more widely in the food and beverage industry. One reason is their limited availability as a raw ingredient.

The second reason is that they have an unusual flavor profile that can alter the taste of food. These factors have hampered their widespread adoption.

How to use oligosaccharides in your diet?

Oligosaccharides can be used in a variety of ways in your cooking, baking, or diet. They are available as a standalone sweetener or can be blended with other sweeteners to improve the taste of food and optimize their health benefits.

You can try using oligosaccharides in baked goods, smoothies, or protein shakes to add a touch of sweetness without adding calories.

The impact of oligosaccharides on gut health

Oligosaccharides are prebiotic compounds that can help to promote the growth of beneficial bacteria in the gut. They can increase bacterial diversity, which can lead to enhanced immune function and reduced risk of certain diseases.

Additionally, oligosaccharides can help to improve bowel regularity and reduce symptoms associated with digestive disorders such as inflammatory bowel disease and irritable bowel syndrome.

Conclusion

Oligosaccharides are a type of low-calorie sweetener that has no impact on blood glucose levels. They are suitable for people who are managing their weight or who have diabetes.

Although their flavor profile can be unusual, oligosaccharides can be used in a variety of ways in cooking and baking to add sweetness without adding calories. Additionally, these sweeteners have prebiotic qualities that promote gut health and can help reduce the risk of certain diseases.