| abstract |
Inulins are pyrolyzed to di-D-fructose dianhydrides in good yield by heating at atmospheric pressure to a temperature sufficiently high to melt the inulin, or pyrolyzing in the presence of a hydroxy carboxylic acid such as citric acid, to melt temperatures of the mixture. The pyrolyzed inulins are used in foodstuffs to increase the relative proportions of bifido bacteria in the digestive tracts of humans and domesticated animals. |