The product is produced from a strain of Aspergillus niger by submerged fermentation, separation, purification and formulation. Inulinase, also named inulase (EC 3.2.1.7), is an enzyme with systematic name of beta-2,1-D-fructan fructanohydrolase. This enzyme catalyzes the hydrolysis of beta-2,1- D-fructosidic linkages in inulin to produce fructooligosaccharides and fructose that are widely used in many areas, such as food, beverage, dairy products and pharmaceutical industries.

Inulin, a natural linear polysaccharide, is made up of a chain of D-fructose with furan configuration dehydrated and polymerized via β-2,1 glycosidic bond, and a linear chain of glucose residue (G) attached to the end of fructose residue (F), normally with a polymerization degree of 2-60. The chemical structure of inulin is illustrated below (Fig.1), whose molecular formula can be abbreviated as GFn, where n is the number of fructose unit.