Inulin

Inulin (CAS 9005-80-5) is a naturally derived polysaccharide fructan sourced primarily from chicory root. Also marketed as dahlin or alant starch.

Where is Inulin used?

• Food and pharmaceutical manufacturing: prebiotic dietary fiber and texture modifier
• Dairy products, baked goods and beverages: mouthfeel improvement, fat replacement, fiber content on nutritional labels
• Pharmaceuticals: excipient in tablet formulations and carrier for probiotic delivery systems with gut-targeted release
• Sports nutrition and functional foods: fiber enrichment claims in protein bars, meal replacements and powdered drink mixes
• Animal feed: prebiotic additive that improves gut flora balance in poultry and swine
• Shows synergy with other gelling agents such as gelatin, alginates, carrageenans, gums and maltodextrins.
• Powder is easy to integrate into existing processes; in cold dispersion it should be added with vigorous agitation to avoid lumps, and a hot step often improves hydration and final consistency.
• Used to measure kidney function (GFR determination).
• Can be part of vaccine and drug carrier systems.

Formulation notes

• At pH below 4, the beta bonds of the fructose units hydrolyze to form fructose, so it cannot be used in very acidic foods.
• Dosed at 2 to 5% of the total mass.
• Short-chain grades are more soluble in water than long-chain grades.

Typical specification

• Inulin content is minimum 85%.
• High-performance (HP) grades have almost no free sugars, with 0.5% on a dry matter basis.
• High-performance grades, made by removing short-chain fructooligosaccharides with DP below 10, have a DP above 23.
• Native inulin contains free sugars (glucose, fructose, sucrose) giving it about 10% of the sweetness of sucrose.

Regulatory status

• Nutritional valorization with fiber source claims is allowed where permitted, in compliance with EU/Italian regulations and the relevant thresholds.

Frequently asked questions about Inulin

In which forms and degrees of polymerization is inulin available for food applications?

For the food industry inulin is available as powder or in liquid form, with different degrees of polymerization depending on the application.

Which applications benefit from long-chain inulin?

Long-chain inulin is suited to light sauces and mayonnaise, reduced-fat cheeses and desserts, stable fillings, and veg and plant-based products needing full mouthfeel with less fat.

How does inulin perform in ice cream and baked goods?

In ice cream inulin improves body, creaminess and stability to thermal shock, acting on total solids and free water to give more uniform overrun and better spoonability.

Technical content is compiled and updated by the SoleChem product team from public technical sources; the certificate of analysis (COA) governs product-specific specifications.