Is it possible to make a disaccharide from two fructose monomers? If so, what is its name?
in agave plants the typical sugars are fructans (fructose-polimers) like inulin, levan, agavin - with sometimes really complex structures comparable to starch. As starch breaks down into glucose, maltose, etc. you have also a need for break-down process e.g. in the tequila/mezcal industry which is usually a thermic hidrolisis (no enzymes like in beer). This hidrolisis is never complete so you have dimers and trimers (or higher) fructose-sugars, which are even metabolizable by yeast-strains. They are referred to as nistose or kestose (https://pubchem.ncbi.nlm.nih.gov/compound/1-Kestose#section=Top).
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