cellulose, they are partly soluble in water, and
therefore contribute to the softening of cooked
vegetables and fruits. Pectin is abundant
enough to be extracted from citrus fruits and
apples and used to thicken fruit syrups into
jams and jellies. These carbohydrates are
described in detail in chapter 5.
Inulin Inulin is a polymer of fructose sugars,
from a handful to hundreds per molecule.
Inulin is a form of energy storage and a source
of antifreeze (sugars lower the freezing point
of a water solution) in members of the onion
and lettuce families, notably garlic and the
sunchoke. Like the oligosaccharides, inulin is
not digestible, and so feeds bacteria in our
large intestine and generates gas.
Plant Gums There are a number of other
plant carbohydrates that cooks and
manufacturers have found useful for
thickening and gelling liquid foods, helping to
stabilize emulsions, and producing smoother