INULIN

Inulins are a group of naturally occurring oligosaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of carbohydrates known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesise and store Inulin do not store other materials such as starch.

Inulin is used increasingly in foods because it has excellent nutritional and functional characteristics. It ranges from completely bland to subtly sweet and can be used to replace sugar, fat and flour. Inulin offers a significant benefit in this respect because it only contains a third to a quarter of the of the food energy of sugar or other carbohydrates, and a sixth to a ninth of the food energy of fat. Inulin also increases calcium absorption (PMID 16087995) and possibly magnesium absorption (PMID 12514257), while promoting probiotic bacteria. Nutritionally, it is considered a form of soluble fibre.