Oligofructose or Fructooligosaccharide (FOS) has 35 percent of the sweetness of sucrose, and its sweetening profile is similar to sugar. Standard inulin is slightly sweet, while high-performance inulin is not. Its solubility is higher than the classical fibers. When thoroughly mixed with liquid, inulin forms a gel and a white creamy structure, which is similar to fat. Its three-dimensional gel network, consisting of insoluble submicron crystalline inulin particles, immobilizes a large amount of water, assuring its physical stability.
The Global Inulin Market is forecasted to register a CAGR of 6.5 per cent and reach a value of USD 2.1 billion, by 2024.
Weight Loss Ingredients Market is projected to reach an Industry Value of USD 408.36 billion by the end of 2024.
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