Multi-Scenario Application and Performance Analysis of Baolingbao Fructooligosaccharides

As a benchmark enterprise in the domestic functional sugar industry, Baolingbao relies on advanced enzymatic hydrolysis technology and raw material control capabilities to create high-quality fructooligosaccharide products. Its fructooligosaccharides are made of sucrose as raw material and catalyzed by biological enzymes, and the core advantages are significant: high purity (active ingredient ≥95%); Natural prebiotic properties, which can selectively promote the proliferation of intestinal bifidobacterium and lactic acid bacteria, and inhibit the growth of harmful bacteria; It has strong stability, is not easy to decompose in acidic environment (pH 3.0-7.0) and high temperature (below 120°C), and is suitable for a variety of food processing processes. The products cover powder, syrup and other forms, and have deeply served well-known brands such as Feihe, Junlebao, and Tomson Beijian, and have been widely used in infant food, health drinks, dairy products and other fields. The following analyzes its technical adaptability and market value through three typical cases.

Scenario 1: Infant formula food upgrade - gut health protection plan for milk powder

Cooperation case 1: Prebiotic system optimization project of a brand of infant formula milk powder

Demand pain points: The intestinal function of infants and young children is not fully developed, and traditional formula milk powder is easy to cause intestinal discomfort such as constipation and diarrhea; At the same time, the added prebiotics need to be compatible with protein, fat and other ingredients in milk powder, and meet the strict safety standards and taste requirements of infant food.

Baolingbao Solution:

1. Raw material customization: The molecular structure of the FOS-95P powder product is similar to that of natural prebiotics in breast milk, and the impurities are finely purified to ensure that heavy metals, microorganisms and other indicators meet the GB 14880 food additive standard for infants and young children.

2. Formula synergy: Fructooligosaccharides and galacto-oligosaccharides are compounded in a 1:1 ratio, and the addition amount is 3g per 100g of milk powder to form a "double prebiotic" system. This combination can promote the number of bifidobacteria in the intestine of infants and young children by 10-100 times, reduce intestinal pH, and effectively reduce the incidence of constipation and diarrhea.

3. Process adaptation: Utilizing the good solubility and thermal stability of fructooligosaccharides, it maintains activity in the spray drying process of milk powder (inlet air temperature 180-200°C, outlet air temperature 80-90°C), and does not chelate with calcium, iron and other minerals in milk powder to ensure nutrient absorption. At the same time, its mild sweetness (60% sweetness of sucrose) optimizes the taste of milk powder and reduces the rejection of milk powder by infants and young children.

Market results: After the optimized formula milk powder was launched, consumers reported that "the baby's intestinal discomfort rate decreased by 60%" and the product repurchase rate increased by 35%, helping this series of milk powder to rank among the top 2 in domestic infant formula milk powder sales, further consolidating its brand positioning as "more suitable for Chinese babies".

Cooperation case 2: A brand of "Infant Formula Prebiotic System Upgrade" global project

Demand pain points

As a well-known brand of infant formula milk powder in the world, it needs to meet three core challenges: first, the intestinal constitution of infants and young children in different regions varies greatly (such as European infants and young children are prone to diarrhea, Asian infants and young children are prone to constipation), and it is difficult for traditional single prebiotic formulas to achieve "global adaptation"; second, the product needs to pass the EU EFSA "Infant Food Prebiotic Safety" certification and China's GB 14880 standard, and the purity of raw materials (impurities ≤0.1%) and microbial indicators (total number of colonies ≤10CFU/g) are strict; Third, it is necessary to maintain the activity of prebiotics in the spray drying process (inlet 220°C, outlet 95°C) process, and avoid reacting with lactoferrin, nucleotides and other components in milk powder to ensure nutritional integrity.

Baolingbao Solution

1. Customized development of raw materials: Exclusive research and development of fructooligosaccharides "dual specification" products - FOS-95E powder for the European market (shorter molecular chain length, easier to be absorbed by the intestines, relieve diarrhea), and FOS-95A powder for the Asian market (slightly longer molecular chain, milder fermentation and acid production, improve constipation), both of which have a purity of 99.5% and a heavy metal (lead, arsenic) content of < 0.01mg/kg, fully complying with the dual standards of the EU and China.

2. Global formula synergy: "Fructooligosaccharides + galacto-oligosaccharides = 2:1" compound scheme, adding 3.5g of compound prebiotics per 100g of milk powder. After global multi-center testing (covering 20 countries in Europe, Asia, and Africa), this combination can increase the number of intestinal bifidobacteria in infants and young children in different regions by 80-120 times, and reduce the incidence of intestinal discomfort by an average of 65%, achieving "one formula for the world".

3. Process and taste optimization: Taking advantage of the high-temperature resistance of fructooligosaccharides (no decomposition below 120°C), the activity retention rate reaches 98% in high-temperature spray drying, and does not chelate with lactoferrin, ensuring that the absorption rate of iron is increased by 15%; At the same time, its sweetness is 55% of that of sucrose, and with natural whey protein, it masks the slight bitterness of nucleotides in milk powder, increasing global acceptance of infants and young children by 40%.

Market results

The upgraded milk powder was launched simultaneously in 50 countries around the world, with sales exceeding 8 million cans in the first year, of which the European market share increased by 13% compared with the old model, and the repurchase rate in the Chinese market increased by 38%. In the EU infant food evaluation, the product was awarded the "Best Infant Formula Milk Powder of 2024" for its "strong intestinal adaptability and safety compliance", and Baolingbao fructooligosaccharides have become the core prebiotic supplier of Danone's global infant milk powder supply chain.

Scenario 2: Probiotic solid beverage innovation - live bacteria survival rate and functional enhancement scheme

Cooperation case 1: A brand of probiotic solid drink formula upgrade project

Demand pain points: Probiotic solid drinks face three major pain points: "low survival rate of live bacteria (easy to inactivate during storage and preparation), single function (only relying on probiotics to regulate the intestines), and taste homogenization".

Baolingbao Solution:

1. Live bacteria protection: The product uses fructooligosaccharides FOS-90S syrup, which has moderate viscosity and can form a "protective film" on the surface of probiotics, reducing the damage of oxygen and temperature to live bacteria. After testing, the survival rate of live bacteria in probiotic solid drinks with fructooligosaccharides added increased from 30% to 75% after 6 months of storage at room temperature, and the number of live bacteria could still reach 10⁹CFU/bag after preparation (water temperature below 40°C);

2. Functional superposition: Fructooligosaccharides, as prebiotics, form a "synergistic effect" with probiotics, which can not only promote the colonization of probiotics in the intestine, but also produce short-chain fatty acids through fermentation, improve the intestinal barrier function, and enhance the functional selling point of the product's "double intestinal protection";

3. Taste optimization: Using the refreshing sweetness and good solubility of fructooligosaccharides, combined with natural fruit and vegetable powders such as strawberries and blueberries, it creates a "sweet and sour, palatable, and odorless" flavor, avoiding the bitterness of traditional probiotic drinks and improving the consumer drinking experience.

Market feedback: After the upgraded probiotic solid drink was launched, it quickly became a hit in the "gut health" category of the e-commerce platform, with monthly sales exceeding 500,000 boxes, and "good taste and intestinal comfort after drinking" accounted for 90% of consumer praise, driving a year-on-year increase of 45% in probiotic category revenue.

Cooperation case 2: North  American project of "Probiotic Solid Beverage Formula Optimization" of a brand

Demand pain points

Its solid beverages face three major problems: first, North American consumers prefer "room temperature storage" (no refrigeration), and the survival rate of probiotics in traditional formulas is only 20% at room temperature, which cannot meet the 6-month shelf life requirement; second, the product needs to pass the US FDA "GRAS (generally considered safe)" certification, which requires extremely high requirements for the purity of prebiotics and residual solvent (ethanol ≤0.05%); third, it is necessary to cover up the "fungal smell" produced by probiotic fermentation, and at the same time avoid adding artificial flavors, which is in line with the "natural health" consumption trend in North America.

Baolingbao Solution: 

1. Live bacterial protection technology: Fructooligosaccharide FOS-90S high-viscosity syrup is selected, and its viscosity is controlled at 800-1000mPa・s, which can form a "three-dimensional protective film" on the surface of probiotics (Bifidobacterium lactis BB-12) to isolate oxygen and temperature influences. After testing, the survival rate of live bacteria increased from 20% to 82% after 6 months of storage at room temperature, and the number of live bacteria still reached 10¹⁰CFU/bag after preparation (water temperature below 45°C), far exceeding the North American market average.

2. Compliance and functional superposition: Baolingbao fructooligosaccharides have passed the US FDA GRAS certification (No. GRN No.892), with a purity of 99.2%, no residual solvents, and a "double probiotic" synergy with probiotics - not only promote the colonization of probiotics in the intestine, but also ferment to produce short-chain fatty acids (SCFAs), which increases the intestinal barrier function by 30%, and the product has a new "enhance intestinal resistance" function claim.

3. Natural Flavor Optimization: Utilizes the refreshing sweetness of fructooligosaccharides (60% sweetness of sucrose) and paired with North American natural cranberry juice concentrate (no artificial flavors) to mask the fungus smell and create a "sweet and sour fruity" taste. Blind consumer testing shows that the flavor acceptance is 55% higher than that of the old model, and it meets the requirements of the "clean label" (no added sucrose, no artificial additives).

Market feedback

The optimized solid beverages were launched in Walmart, CVS and other channels in North America, with sales exceeding 3 million boxes in the first quarter, and the proportion of room temperature storage increased from 30% to 75%. On Amazon's North American station, 93% of the praise was "stored at room temperature and has a natural taste", driving a 42% year-on-year increase in probiotic category revenue. This cooperation marks the technical recognition of Baolingbao's fructooligosaccharides in the high-end probiotic market in North America, laying the foundation for the subsequent expansion of the health drink market in Europe and the United States.

Scenario 3: Fermented milk product improvement - flavor and function upgrade plan of yogurt

Cooperation case 1: R&D project of a brand of flavored fermented milk "prebiotic yogurt"

Demand pain points: Traditional flavored fermented milk has problems such as "single flavor, weak probiotic colonization ability, and poor taste during shelf life", and the addition of ordinary sugars can easily lead to high calories, which is not in line with the trend of healthy consumption.

Baolingbao Solution:

1. Functional enhancement: The prebiotic properties of FOS-85P powder products are selected and added in the later stage of yogurt fermentation (the addition amount is 2g per 100g of yogurt), and its prebiotic properties can promote the survival and colonization of probiotics in yogurt, so that the number of probiotics in yogurt during the shelf life (21 days, refrigerated at 2-6°C) is maintained above 10⁸CFU/g, while reducing the growth of harmful bacteria and extending the shelf life of the product.

2. Calorie control: fructooligosaccharides are only 40% of sucrose, which can partially replace white sugar in yogurt (the substitution ratio is up to 30%), reducing the calories of yogurt by 20kcal per 100g, achieving the health attributes of "low calories and high fiber", and meeting the needs of consumers for "sugar control and fat reduction";

3. Flavor enhancement: Fructooligosaccharides can synergize with the protein and fat in yogurt during the fermentation process, enhancing the mellow and milky flavor of yogurt, while masking the slight sourness produced during the fermentation process, making the taste smoother and the flavor richer.

Market verification: After the launch of this "prebiotic yogurt", it quickly occupied the top 3 in the sales list of fermented milk in offline supermarkets, with monthly sales exceeding 800,000 bottles, and "low calories, good taste, and intestinal protection" became the core selling point, promoting the market share of the flavored fermented milk category to increase to 18%.

Cooperation case 2: A brand of "flavored fermented milk function enhancement" European project

Demand pain points

Its upgrade demand focuses on three points: first, European consumers have a strong demand for "low GI (glycemic index)", and the GI value of traditional yogurt is 55 (medium GI), which needs to be reduced to less than 50 (low GI); second, the product must pass the EU "high-fiber food" certification (containing fiber ≥3g per 100g), while maintaining the "smooth and particle-free" taste of yogurt; third, it is necessary to extend the shelf life of refrigeration (2-6°C) to 30 days to avoid the problem of "delamination and excessive acidity" in the later stage of yogurt.

Baolingbao Solution

1. Low GI and fiber fortification: Fructooligosaccharides FOS-85P ultra-fine powder (particle size <50μm) is used, 3.2g per 100g of yogurt is added instead of 35% white sugar. Certified by the European Union GI Testing Agency, the GI value of yoghurt has been reduced from 55 to 43 (low GI), while meeting the "high fiber" certification standard, with a fiber content of 3.2g per 100g and a calorie reduction of 25kcal.

2. Stability and taste optimization: Fructooligosaccharides are added in the later stage of yogurt fermentation (pH 4.0-4.5) without affecting the fermentation process, and form a stable colloid with milk protein to avoid delamination within 30 days of refrigeration. Its solubility is 99.8%, no graininess, so that the viscosity of the yogurt is controlled at 400-450mPa・s, maintaining a "silky and delicate" taste, and the consumer taste score is 40% higher than that of the old model.

3. Shelf life extension: Fructooligosaccharides can inhibit the growth of harmful bacteria (such as Listeria) in yogurt, extending the refrigeration shelf life from 21 days to 30 days, while maintaining the number of probiotics (Lactobacillus acidophilus) above 10⁸CFU/g, ensuring the functional effectiveness of the product throughout the life.

Market validation

The "low GI high fiber yogurt" was launched in 28 European countries, with sales exceeding 5 million cups in the first month, of which the share of low GI yogurt in the German and French markets increased by 20%. At the European Food Exhibition (Anuga), the product was awarded the "Best Fermented Dairy Product" for its "balance of health attributes and taste", and the brand also included Baolingbao fructooligosaccharides in its list of core raw materials for European dairy products, and plans to expand to cheese, fermented milk drinks and other categories.

Core value summary: the whole chain from raw materials to scene empowerment

Relying on strong R&D strength and the advantages of the whole industry chain, Baolingbao fructooligosaccharides have become the core ingredient of functional food upgrades. From the safety protection of infant food, to the functional enhancement of healthy drinks, to the flavor optimization of dairy products, its successful application in many fields is driving the food industry to accelerate the development of "natural, healthy and functional". In the future, in the fields of health food, bakery food, etc., the application potential of Baolingbao fructooligosaccharides will be further released.