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1999•Unpublished venueRequires access

Inulin and Oligofructose as Dietary Fiber: Analytical, Nutritional and Legal Aspects

Paul Coussement

Open publisher page 19 citations

Abstract

Both inulin and Oligofructose occur naturally in significant amounts in common vegetables and cereals. Inulin (Raftiline®) and Oligofructose (Raftilose®) are used as food ingredients by the food industry for a variety of applications.

About this research paper

What this paper is about

Both inulin and Oligofructose occur naturally in significant amounts in common vegetables and cereals. Inulin (Raftiline®) and Oligofructose (Raftilose®) are used as food ingredients by the food industry for a variety of applications.

Why it matters

OpenAlex reports 19 citations for this work. Citation counts describe recorded attention and do not establish research quality.

Key contribution

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Method / approach

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Available abstract

Both inulin and Oligofructose occur naturally in significant amounts in common vegetables and cereals. Inulin (Raftiline®) and Oligofructose (Raftilose®) are used as food ingredients by the food industry for a variety of applications.

Key concepts: Inulin, Dietary fiber, Food science, Chemistry

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