Inulin

Synonyms: plant starch
Molecular formula: (C6H10O5)N
CAS No: 9005-80-5
EINECS No:

What is Inulin?
A fructan and storage carbohydrate, inulin, belongs to a group of naturally-occurring carbohydrates containing non-digestible fructooligosaccharides.

Inulin is found naturally in more than 36,000 types of plants worldwide. It is estimated that approximately one-third of the earth's vegetation contain this substance. Because of its presumed health benefits, it is used as a food ingredient in a variety of processed foods.
What is the Sources of Inulin?
Examples of natural-occurring sources of inulin include:
ÿ?Asparagus
ÿ?Banana
ÿ?Chicory
ÿ?Garlic
ÿ?Leek
ÿ?Jerusalem Artichoke
ÿ?Onion
ÿ?Wheat
What is the Labeling Laws of Inulin?
The Food and Drug Administration classifies inulin and oligofructose as food ingredients not as additives. They are considered to be safe to eat but must be declared on ingredient labels if used in processed foods.
Why Is It Used?
The key reasons inulin is used in processed foods are for fat replacement and fiber enrichment. As a fat replacement, it improves the taste, texture, and mouth feel of reduced-fat and fat-free dairy products. Cereal-based products such as cakes, bread, and breakfast cereals exhibit improved structure and crispness.
A hydrolysate of inulin, oligofructose, not only improves texture and mouth feel but also enhances taste and fruit flavors when used in low fat yogurt in combination with high-intensity sweeteners. It is also used in healthy dairy drinks to improve fiber content.