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Native inulin refers to the naturally occurring form found in plants. It typically has a mixture of chain lengths, providing a balance of properties between short-chain and long-chain inulin. Its degree of polymerization (DP) is 2–60 (i.e., Long-Chain Inulin)
Long-chain inulin contains 22-25 fructose units. This type has lower solubility compared to short-chain inulin but possesses better gel-forming abilities. Long-chain inulin is particularly useful as a fat substitute in food products due to its ability to form microcrystals that create a texture similar to fat
Long-Chain Inulin increases the occurence of [Bacteroides caccae](brain://hJvHM…