DESCRIPTION

Fructooligosaccharides from Inulin are carbohydrates that occur as a white powder or as a colorless to yellow, viscous syrup and are produced by partial enzymatic hydrolysis of inulin extracted from the roots of chicory (Cichorium intybus L.). These carbohydrates are a mixture of oligosaccharides consisting of a sucrose molecule (glucose–fructose disaccharides; GF₁) linked to 1 to 8 fructose molecules (GF₂ to GF₉) with additional fructose units added by β-(2,1) glycosidic linkages, as well as 2 to 10 fructose monosaccharide units (F₂ to F₁₀) linked to each other by β-(2,1) glycosidic linkages. They are very soluble in hot and cold water and almost insoluble in most organic solvents.