A review of the composition and toxicology of fructans, and their applications in foods and health

Fructans are the non-structural polymers of D-fructose that are obtained abundantly from plants as well as microbial sources. Fructans have been divided into three groups based on their linkages i.e. inulin, levans, and graminan. Due to its ample applicability, fructans are being utilized in the food and pharmaceutical industries. In food products like ice cream and fermented milk's fructans increase the viscosity. Further, it is widely used as a prebiotics owing to its non-digestible features and as fat as well as a sugar substitute in the food industries. Additionally, fructans have been employed as a very effective functional ingredient for the management of different chronic diseases such as high blood pressure, diabetes, colon cancer, etc. This review has been cited to thrive chemistry of fructans biosynthesis, its utilization in the food and non-food industries, its optimistic health impacts including prebiotic significance, and safety aspect as well.

Automated summary

Fructans are non-structural polymers of D-fructose obtained abundantly from plants and microbial sources, divided into three groups based on their linkages: inulin, levans, and graminan. They are widely used in the food and pharmaceutical industries, increasing viscosity in food products like ice cream and fermented milk, serving as prebiotics, and substitutes for fat and sugar in the food industry. Additionally, fructans are effective for managing chronic diseases like high blood pressure, diabetes, and colon cancer. This review covers fructans biosynthesis, utilization in industries, health impacts as prebiotics, and safety aspects.