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Inulin is a storage polysaccharide found in a number of plants including chicory, leeks, garlic, Jerusalem artichoke, and onion. The major commercial source is chicory, and it is finding increased use in food products because of its ability to form gels and for its beneficial effects as a dietary fibre. A number of researchers have shown that inulin can be readily derivatised to produce novel surfactants that can be used for the stabilisation of oil in water emulsions and for the encapsulation of active compounds. This paper reports on work undertaken on the synthesis, characterisation and functional properties of inulin samples chemically modified using both octenyl and dodecenyl succinic anhydrides under aqueous conditions.

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