Methods to determine food inulin and oligofructose.

@article{Prosky1999MethodsTD,
  title={Methods to determine food inulin and oligofructose.},
  author={Leon Prosky and Hubert Hoebregs},
  journal={The Journal of nutrition},
  year={1999},
  volume={129 7 Suppl},
  pages={1418S-23S}
}
The fructans, inulin and oligofructose, were known to possess many of the physiologic properties of dietary fiber (DF) but were not listed as DF on the labels of foods that contained them because they did not precipitate in 78% ethanol as prescribed in the AOAC International methods for DF. In the latter part of 1995, the Food and Drug Administration (FDA) agreed to consider fructans as DF if an AOAC-accepted analytical method could be successfully developed for fructans. Six blind duplicate… CONTINUE READING
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