Why did oligosaccharides replace sucrose?

The development of the world will always be accompanied by elimination and upgrading. Sugar is a very important condiment, but with the evolution of food itself, the pursuit of nutrients and flavor is also different from before, which also puts forward severe requirements for sucrose as a common condiment. Therefore, the replacement of sucrose is also inevitable.
    Sugarcane has high yield, high sugar yield, high sweetness, easy to preserve and transport, cost-effective and other advantages, in the history of thousands of years, has been the mainstream plant of sugar production.
    Primordial period: Wild sugarcane first originated in Southeast Asia and the Indian subcontinent. In the beginning, people simply chewed and sucked the juice of sugar cane to obtain a rare sweet taste.
    Early sugar production: Solid sugar was produced by boiling sugarcane juice, distillation, purification and drying. In the early Middle Ages, the Arabs brought Indian sugar cane to Egypt and the Mediterranean coast. The subsequent Crusades gave Europeans their first taste of the sweetness of sugar. At that time, sugar was a rare luxury in Europe, and only on the tables of European royalty, nobles and high-ranking clergy could you see sky-high imported sugar.
    Handmade sugar: With the start of world trade, countries are seizing the sweet market of sugar, and large-scale artisanal sugar has begun to appear. For example, in the 17th century, in order to seize the "Death Of The Haiti" that produced the slave trade in sugar cane, and the "Sugar Revolution" in Europe in the 18th century. After that, sugar slowly became a civilian food.
    Industrial sugar production: The industrial revolution opened the era of machines, large machines and large-scale production became the mainstream of the times, and people's production efficiency has been unprecedentedly improved, which has made social materials have been mass-produced, production and lifestyle have also changed greatly. Food preparation, food processing, taste explosion, and excess nutrition are all phenomena brought about by the Industrial Revolution. At this time, the price of sugar is becoming more and more close to the people, and the scope of application has been greatly expanded. As the main food additive, sugar is active in various foods.
    Since the 20th century, abundant food itself has been enough to satisfy people's energy and taste buds, and most food productions will involve sugar, such as cakes, bread, Coca-Cola, soft drinks, biscuits, ice cream, chocolate. There is an intake of sugar in the ingredients of our daily diet, and the addition of these processed foods makes people actively or passively obtain excess sugar. The drawbacks that sugar brings to people's bodies are becoming more and more prominent. The types of chronic diseases, sub-health, hypertension, hyperglycemia, diabetes, and modern occupational diseases are constantly changing, and they are also increasingly tilted towards young people.
    Of course, scientific processes make people's understanding of sugar more scientific, and people have noticed and begun to choose sucrose that can replace high calories. As a new functional sugar, oligosaccharides are essentially probiotics. It can not only meet the continuation of sucrose on the taste, but also can not be absorbed by the human body. Oligosaccharides have health care and disease prevention effects, currently widely used in food, health care products, beverages, medicine, feed addition and other fields. At present, the concept of function + is also increasingly appearing in the food industry, afraid of illness, fat, ugliness, old age... The health anxiety of these consumers has stimulated more ordinary foods in dairy products, beverages, and snacks to burst into the trend of function +. In 2022, half of the 13 financings in the beverage sector were functional. Tea, baking, sauces, and various ordinary foods have also appeared probiotics+ trends.