What Is Inulin?

Inulin belongs to a group of naturally occurring polysaccharides produced by many types of plants, industrially most often from extracted Jerusalem Artichoke, Agave and Chicory. Inulin belongs to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or tubers. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. In the United States in 2018, the Food and Drug Administration approved inulin as a dietary fiber ingredient to improve the nutritional value of manufactured food products. Inulin is a mixed collection of fructose polymers. It consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety, which are linked by β(2,1) bonds. The degree of polymerization (DP) of standard inulin ranges from 2 to 60.

Because of the β(2,1) linkages, inulin is not digested by enzymes in the human digestive system, contributing to its functional properties: reduced calorie value, dietary fiber, and prebiotic effects. Organic inulin has a light color and mild sweet flavor, it has little impact on sensory characteristics of food products. Its solubility is higher than the classical fibers.

Inulin is a soluble fiber, soluble fiber dissolves in water to form a gelatinous material. Some soluble fibers may help lower blood cholesterol and glucose levels.

Inulin is used as a common ingredient in thousands of foods, beverages, and dietary supplement products around the globe.