Alginate Oligosaccharides are produced by enzymatic or acid hydrolysis of alginic acid or its salts. This yields oligomers with a degree of polymerization typically between 2 and 25. Unlike native alginate, these oligosaccharides do not form gels and maintain low viscosity in solution.
This makes them easy to incorporate into functional foods and beverages. Research demonstrates their prebiotic activity in promoting beneficial gut microbiota, along with antioxidant, immunomodulatory, and anti-tumor properties. They are gaining regulatory acceptance as novel food ingredients in China (GB standard), Japan, and South Korea. AOS is manufactured primarily from Laminaria japonica through controlled enzymatic degradation.