Compositae, inulin from

Polysaccharides that exclusively contain D-fructose are known as fructans and there are two known kinds, inulin and levan. Inulin is a polysaccharide containing -D-fructofuranose linked (2 1) [118]. Inulins are found in the roots and tubers of the family of plants known as the Compositae, which includes asters, dandelions, dahlias, cosmos, burdock, goldenrod, chicory, lettuce, and Jerusalem artichokes. Other sources are from the Liliacae family, which includes lily bulbs, onion, hyacinth, and tulip bulbs. Inulins are also produced by certain species of algae [119]. Several bacterial strains of Streptococcus mutans also produce an extracellular inulin from sucrose [120]. 

Di-D-fructose dianhydrides have also been isolated" from commercial chicory, which is used as an additive for coffee or in coffee substitutes. Chicory is obtained by roasting the roots of chicory (Cichorium sp.), a member of the Compositae, which contains inulin (in its roots) as a storage polysaccharide. 

Fructans occur naturally, are predominantly found in plants, fungi, and are produced extra-cellularly by bacteria such as Streptococcus mutans [13]. Plants are the most likely source of inulin for the production of material to be incorporated into foodstuffs due to its abundance in plants and also from a safety perspective. Inulin is found in the tubers and roots of the plant family Compositae which includes aster, dandelion, dahlias, comos, burdock, goldenrod, chicory, lettuce, and Jerusalem artichoke [14,15]. Van Loo et al. [16] identified the quantity of inulin in various plants as well as their degree of polymerization (O Table 3). An extensive review of occurrence and distribution of fructans in nature is provided [16,17,18]. 

Inulin, Dahlin alantin alant starch. Mol wt approx 5000. Polysaccharide of Compositae which partially or completely replaces starch as a reserve food. Isoln from dahlia tubers McDonald, "Polyfructosans and Difructose Anhydrides" in Advan. Carbohyd. Chem. vol. 2, 254 (1946) from Jerusalem artichoke tubers Bacon, Edelman, Biochem. J. 48, 114 (1951). Structure E. G. V. Percival. Structural Carbohydrate Chemistry (J. Garnet Miller, London, 2nd ed., 1962) p 274. 

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