Abstract: A stable fructooligosaccharide (FOS) composition is produced from a raw material containing sucrose by enzymatic activity in aqueous mixture, chromatographically separating non-FOS carbohydrates from the aqueous mixture and evaporating the aqueous mixture to yield a syrupy FOS composition of at least 65 °Bx, wherein at least part or essentially all of the organic acids and ions is formed in situ.

Abstract: A method for obtaining an inulin-containing composition includes providing an inulin-containing plant material, such as Cichorium intybus roots, and providing the inulin-containing plant material in particulate form, wherein the particles have a particle size distribution such that at most 45 vol % of the particles has a size ?0.15 mm, and at least 90 vol % of the particles has a size ?4.0 mm. The optionally dried particulate inulin-containing plant material is then subjected to an extraction step in which the inulin is extracted from the plant material to obtain an inulin-enriched juice and an inulin-depleted pulp, which are then separated, preferably by either vacuum filtration, pressure filtration and/or centrifugation.

Abstract: A polydisperse inulin product has a factor L, defined as a ratio S/D, wherein: S equals the sum of the compounds GF2, F3, and F4 in the inulin product, expressed in wt. % on total carbohydrates; D equals [(Fi/Gi)+1], wherein Fi is the amount of inulin-related fructose in the inulin product, Gi is the amount of inulin-related glucose in the inulin product, whereby Fi and Gi are expressed in wt. % on total carbohydrates, wherein the value of L lies between 2.0 and 3.0 and wherein between 3 and 20 wt. % on total carbohydrates of the inulin product is: GFn compounds wherein n is 10 or greater, and/or Fm compounds wherein m is 11 or greater.

Abstract: A polydisperse inulin product has a factor L, defined as a ratio S/D, wherein: S equals the sum of the compounds GF2, F3, and F4 in the inulin product, expressed in wt. % on total carbohydrates; D equals [(Fi/Gi)+1], wherein Fi is the amount of inulin-related fructose in the inulin product, Gi is the amount of inulin-related glucose in the inulin product, whereby Fi and Gi are expressed in wt. % on total carbohydrates, wherein the value of L lies between 2.0 and 3.0 and wherein between 3 and 20 wt. % on total carbohydrates of the inulin product is: GFn compounds wherein n is 10 or greater, and/or Fm compounds wherein m is 11 or greater.