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Inulins are b-2,1-linked fructose oligosaccharides and polysaccharides with up to 60 fructose residues. Inulins are present in many vegetables, such as from artichokes and chicory roots. Inulins are used as diagnostic aids, for magnetic resonance imaging and as low calorie dietary fiber that promote the beneficial Bifidobacteria in the intestinal tract, and reduces the presence of less desirable bacteria. Lower molecular weight fructose oligosaccharides (DP 2-7) are derived from inulin by partial hydrolysis and purification. We offer several fructose oligosaccharides and inulins with different DP values.
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Chemistry, 5, 64, 2001; Adv. Carbohydr. Chem. 2, 254, 1946; Food Technol., 61, October 1994; New Technologies for Healthy Foods & Nutraceuticals, Yalpani, M. ed. ATL Press, 1997.
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