The study is concerned with the technological processing of chicory Cichorium intybus in order to isolate the fructan polysaccharide inulin (C6H10O5) and the optimization of the individual production steps of extraction (the method of purification of the raw material prior to the extraction itself and purification of the final product, temperature of the extraction mixture, exposure period of the extraction agent, effect of pH, optimization of the module for the determination of the most suitable volume of the extraction agent, determination of the most suitable ratio of the volume of ethanol in the extraction of inulin from the reaction medium). The obtained experimental results are compared and evaluated with regard to quality (whiteness) and the yield of the obtained final product. The paper is also concerned with several possible uses of inulin in pharmaceutical, medical, cosmetological, food industrial, and fodder production fields.

        Key words: inulin – fructan – polysaccharide – extraction – Cichorium intybus