Xylo-oligosaccharides are short-chain oligomers of xylose produced by enzymatic hydrolysis of xylan-rich plant materials such as corncob and sugarcane bagasse. They are among the most effective prebiotics available, requiring only 1–3 grams per day (much lower than FOS or inulin) to achieve significant bifidogenic effects. XOS resist digestion in the upper GI tract and are selectively fermented by beneficial gut bacteria, producing short-chain fatty acids that support colon health. They have a pleasant, mildly sweet taste (about 30–50% of sucrose) with no adverse gastrointestinal effects at recommended doses. XOS are stable across a wide range of pH (2.5–8.0) and temperatures.