Fructans are polydisperse mixtures of molecules that consist of fructose moieties linked to each other by beta(2-1) bonds. A glucose moiety may be linked to the end of the chain by an alpha(1-2) bond, as in sucrose. The degree of polymerization (DP) may vary from 2 to several hundreds. The main components of fructans are inulin (mainly DP 2–60) and oligofructose (DP 2–10). This method allows the quantitative determination of fructans in processed foods and raw materials, such as cereal products, fruits, and vegetables. The method relies on the enzymatic treatment of the sample with an inulinase enzyme, followed by determination of the released sugars. The fructans are extracted from the sample with boiling water. An aliquot of the extract is hydrolyzed using a lyophilized amyloglucosidase enzyme. Subsequently, a part of that hydrolysate is treated with Fructozym.