Inulinis a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates.Oligofructoseis a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) ≤10.Inulinand oligofructose are not digested in theupper gastrointestinal tract; therefore, they have a reduced caloric value. They stimulate the growth of intestinalbifidobacteria. They do not lead to a rise inserum glucoseor stimulate secretion. Several commercial grades of inulin are available that have a neutral, clean flavor and are used to improve the mouthfeel, stability and acceptability of low fat foods.Oligofructosehas a sweet, pleasant flavor and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects, to improve the flavor and sweetness of lowcaloriefoods and to improve the texture of fat-reduced foods. Inulin and oligofructose possess several functional and nutritional properties, which may be used to formulate innovative healthy foods for today's consumer.Inulinis a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates.Oligofructoseis a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) ≤10.Inulinand oligofructose are not digested in theupper gastrointestinal tract; therefore, they have a reduced caloric value. They stimulate the growth of intestinalbifidobacteria. They do not lead to a rise inserum glucoseor stimulate secretion. Several commercial grades of inulin are available that have a neutral, clean flavor and are used to improve the mouthfeel, stability and acceptability of low fat foods.Oligofructosehas a sweet, pleasant flavor and is highly soluble. It can be used to fortify foods with fiber without contributing any deleterious organoleptic effects, to improve the flavor and sweetness of lowcaloriefoods and to improve the texture of fat-reduced foods. Inulin and oligofructose possess several functional and nutritional properties, which may be used to formulate innovative healthy foods for today's consumer.