Novel inulin fractions, preparation and use

摘要

The invention concerns novel inulin fractions, characterised by endothermal peaks of differential calorimetric analysis and by domains of polymerising degree, methods for obtaining said fractions by fractionating solutions, solutions saturated or dispersed with inulins, hydrocolloidal compositions and gels obtained with said fractions, and uses of said fractions in food composition or the like.