Oligosaccharides

In chemical terms, an oligosaccharide is a carbohydrate that yields a small number (usually 6 or less) of monosaccharide molecules when fully hydrolysed (broken down).

This includes:

• Di-saccharides (2 molecules), such as maltose (from malted starches)
• Tri-saccharides (3 molecules), such as raffinose (from beets)
• Tetra-saccharides (4 molecules) such as stachyose (from artichokes)

Oligosaccharides can have an impact on insulin and are therefore counted among the "impact carbs" displayed on Aussie Bodies products.