Inulin

1	Introduction
2	Chemical Structure
3	Physical and Chemical Properties
3.1	Physical Properties
3.2	Chemical Properties
4	Physiological Properties
5	Resources and Raw Materials
5.1	Jerusalem Artichoke (JA)
5.2	Chicory
5.3	Agave
6	Production
6.1	First step
6.2	Second and Third Steps
7	Uses
7.1	Food Applications
7.2	Nonfood Applications
7.2.1	Native Inulin in Personal Care Industry
7.2.2	Carboxymethylation
7.2.3	Hydrophobization
8	Analyses
8.1	High-Performance Liquid Chromatography (HPLC)
8.2	Gas Chromatography (GC)
8.3	High-Pressure Anion-Exchange Chromatography (HPAEC) Analysis (Dionex)
8.4	Quantitative Determination of Fructans
8.4.1	AOAC 999.03
8.4.2	AOAC 997.08
8.4.3	AOAC 2016.14
8.5	Methods of Analysis for Total Dietary Fiber (TDF)
9	Legal Aspects
10	Economical Aspects
	List of Abbreviations
	References

References

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