The process of enrichment of a single fructan from a mixture of Agave Tequilana Weber from Jalisco and Agave Angustífolia Haw from Oaxacawith agave syrup showed that the innate prebiotic characteristics thereof are not affected by drink enrichment. The method of enrichment developed shows that the degree of polymerisation is not affected, to such an extent that the analyses show the same quantity added to the drink using the HPAEC-PAD method. The method of enrichment was also validated in vitro, repeating its prebiotic benefit in 4 bifidobacteria strains and 4 lactobacilli strains, and in vivo in mice.
