Inulin is a naturally occurring soluble dietary fiber found in over 36,000 plant species, including Jerusalem artichoke, chicory root, and garlic. It is composed of fructose units linked by glycosidic bonds and is classified as a fructan. In food and supplement applications, inulin is commonly used as a source of dietary fiber.

Source and Production

Jerusalem artichoke (Helianthus tuberosus) is one of the key plant sources of inulin. The tubers contain high concentrations of inulin, which can be extracted through physical processes such as hot water extraction, purification, and drying. This approach preserves the natural molecular structure without chemical modification. Commercial inulin typically appears as a white to off-white powder with good water solubility and thermal stability.

Composition and Basic Characteristics

Inulin varies in molecular weight depending on its source and degree of polymerization. As a non-digestible oligosaccharide, inulin passes intact through the upper digestive tract and reaches the colon, where it is fermented by gut microbiota. The metabolites produced during this process are a focus of ongoing scientific investigation.

Product Information

Inulin is widely used as a food ingredient in dietary supplements, functional foods, and beverage formulations. Its powder form facilitates storage, transport, and formulation flexibility.