Inulin, a fructan-type polysaccharide, consists of (2→1) linked -d-fructosyl residues (n = 2–60), usually with an (1↔2) -d-glucose end group. The applications of inulin and its hydrolyzed form oligofructose (n = 2–10) are diverse. It is widely used in food industry to modify texture, replace fat or as low-calorie sweetener. |