Pronunciation: [lˈɛvan] (IPA) 
The spelling of the word "levan" is based on its pronunciation. In IPA phonetic transcription, the word is spelled /lɛvən/. The first syllable is pronounced with an "eh" sound, as in "let", while the second syllable has a short "uh" sound. The final "n" is pronounced with a nasal sound. The word "levan" is a type of carbohydrate that is found in some plants. It is sometimes used as a sugar substitute in food products.
Levan is a term that can be categorized within two different contexts: biology and chemistry.
In the field of biology, levan refers to a type of polymer composed of fructose units that are connected by beta-2,6 glycosidic bonds. It is categorized as a fructan, which is a group of naturally occurring carbohydrates. Levan is commonly found in bacteria, particularly in species belonging to the genus Bacillus and Zymomonas mobilis. These microorganisms produce levan as a storage carbohydrate to provide them with energy during periods of nutrient deprivation.
In the realm of chemistry, levan is described as a type of polysaccharide that contains fructose monomers linked together through beta-2,6 glycosidic bonds. It is structurally similar to inulin, another fructan polymer. Levan can be derived from various sources, such as plants (e.g., dahlia tubers) or synthesized artificially through enzymatic or chemical methods. It has applications in the food industry as a thickening or stabilizing agent due to its high molecular weight and ability to form gels. Additionally, levan is utilized in the production of functional foods and as a prebiotic, providing health benefits by promoting the growth of beneficial intestinal bacteria.
In summary, levan is a type of fructan polymer present in microorganisms or obtained from plant sources. It serves as an energy storage carbohydrate in bacteria and finds applications as a thickening agent in the food industry as well as in the production of functional foods and prebiotics.
The word "levan" originates from the French term "levain", which refers to a natural leavening agent used in baking. The French word itself can be traced back to the Latin word "levamen", meaning "relief" or "alleviation". This likely refers to the relief or lightness in the texture that leavening agents bring to baked goods.
