nulin and oligofructose are natural food ingredients commonly found in varying percentages in dietary foods. They are present in >36,000 plant species (Carpita et al. 1989). In fact, it has been estimated that Americans consume on average 1–4 g of inulin and oligofructose per day and Europeans average 3–10 g/d (Van Loo et al. 1995). Inulin and oligofructose are present as plant storage carbohydrates in a number of vegetables and plants including wheat, onion, bananas, garlic and chicory.