Inulin
Nutritional Enhancers
Thickeners
Sweeteners
9005-80-5
C₆ₙH₁₀ₙ₊₂O₅ₙ₊₁
$5.29 ~ $7.94
Food
Free sample from 100g(NF)
One unit of:20kg/bag
One unit of:20kg/bag
20kg/bag
Product Info
What is Inulin?
Inulin is a soluble dietary fiber and prebiotic, commonly extracted from chicory root, used primarily as a functional ingredient to improve gut health, enhance texture, and replace fat or sugar in food products.
How is Inulin made?
| Step No. | Production Stage | Key Action | Control Point & Note |
|---|---|---|---|
| 1 | Raw Material Preparation | Chicory roots are harvested, transported to the facility, thoroughly washed, and then sliced into thin strips known as "cossettes". | Root quality and inulin content are assessed upon arrival. Efficient washing is critical to remove soil and microbial contaminants. Slicing maximizes the surface area for extraction. |
| 2 | Extraction | The chicory cossettes are fed into a diffuser where inulin is extracted using a counter-current flow of hot water. | The water temperature (typically 70-80°C) is a key parameter, balanced to maximize inulin yield without causing degradation or extracting excessive impurities like color and short-chain sugars. |
| 3 | Juice Purification | The raw inulin juice undergoes purification, typically using liming (adding calcium hydroxide) and carbonation (adding CO2). | This process precipitates impurities such as proteins, pectins, and colorants. Precise control of pH and temperature is crucial for effective flocculation and clarification of the juice. |
| 4 | Filtration & Refining | The precipitated solids are removed via filtration. The clarified juice is then demineralized and decolorized by passing it through ion-exchange resin columns. | Filtration efficiency ensures a clear juice. The performance of the ion-exchange columns is monitored to remove mineral salts and color bodies, resulting in a highly pure solution. |
| 5 | Concentration | The purified inulin solution is concentrated by removing water in a multi-effect evaporator under a vacuum. | Operating under a vacuum lowers the boiling point, which prevents thermal degradation and caramelization of the inulin. This step creates a thick, stable syrup with a specific solids content (Brix). |
| 6 | Spray Drying | The concentrated inulin syrup is atomized into a stream of hot air in a spray drying tower, instantly evaporating the remaining water to form a powder. | Inlet and outlet air temperatures and atomization pressure are tightly controlled to determine the final product's moisture content, particle size, and density. |
| 7 | Sieving & Conditioning | The dried inulin powder is passed through sieves to achieve a uniform particle size distribution and remove any oversized agglomerates. | The sieve mesh size is selected based on the desired product grade (e.g., standard, fine). This step ensures product consistency and good flowability. |
| 8 | Packaging | The finished inulin powder is tested for final quality parameters and then packaged into multi-layer, moisture-proof bags in a controlled environment. | Final QC checks include purity, moisture, microbial counts, and heavy metals. A metal detector is a critical control point before packaging to ensure food safety. Packaging protects the hygroscopic product from moisture absorption. |
Technical Specifications
| CAS Number | 9005-80-5 |
| Chemical Formula | C₆ₙH₁₀ₙ₊₂O₅ₙ₊₁ |
| Solubility | Soluble in water; forms gel-like creamy structure under shear |
| Storage Conditions | Store sealed in a cool, dry place |
| Shelf Life | 24 Months |
Applications & Usage
Common Applications:
Yogurt
bakery
dietary supplements
beverages
fat/sugar replacement
calcium absorption enhancer
Mechanism of action:
| Parameter | Inulin |
|---|---|
| Functional Category | Prebiotic Fiber; Fat Replacer; Bulking Agent; Texture Modifier |
| Key Ingredients | Fructan (a polymer of fructose units), typically with a terminal glucose |
| Mechanism of Action | Resists digestion in the upper gastrointestinal tract, acting as a soluble dietary fiber. It is selectively fermented by beneficial gut microflora (e.g., Bifidobacteria) in the colon. In aqueous systems, it forms a particulate gel network that mimics the mouthfeel and rheological properties of fat. Increases viscosity and provides bulk without significant caloric contribution. |
| Application Effect in Product | Improved gut health profile (prebiotic effect); reduced fat and calorie content in dairy, baked goods, and spreads; enhanced creaminess and mouthfeel; increased solids and dietary fiber content; improved stability in low-fat yogurts and frozen desserts by controlling water migration. |
Comparison:
| Product Name | Category/Type | Key Features | Strengths (vs peers) | Weaknesses (vs peers) | Best Use Cases | Why Choose |
|---|---|---|---|---|---|---|
| Inulin | Prebiotic Fiber (Fructan) | Soluble fiber from chicory root; polymer of fructose. | Widely available and studied; cost-effective; adds mild sweetness and creamy texture to foods. | High potential for causing gas, bloating, and cramping, especially for sensitive individuals (high-FODMAP). | General gut health, improving food texture, cost-conscious fiber supplementation. | For a proven, inexpensive prebiotic fiber if you are not sensitive to FODMAPs or digestive side effects. |
| Fructooligosaccharides (FOS) | Prebiotic Fiber (Fructan) | Shorter-chain fructan than inulin; slightly sweeter taste. | Ferments more rapidly than inulin for quicker prebiotic action. | Rapid fermentation can lead to more immediate and pronounced gas and bloating. | Use as a low-calorie sweetener with prebiotic benefits; quick gut flora support. | If you want a sweeter prebiotic than inulin and can tolerate its rapid fermentation. |
| Galactooligosaccharides (GOS) | Prebiotic Fiber | Derived from lactose; molecular structure similar to beneficial oligosaccharides in human milk. | Generally better tolerated than fructans (Inulin/FOS); strongly promotes bifidobacteria growth. | Derived from milk, making it unsuitable for vegans or those with dairy allergies; often more expensive. | Sensitive digestive systems, promoting bifidobacteria, use in infant nutrition. | For a gentle, highly effective prebiotic if fructans cause you issues and you do not have dairy restrictions. |
| Psyllium Husk | Soluble & Insoluble Fiber | Derived from Plantago ovata seeds; forms a viscous, gel-like substance. | Excellent for promoting bowel regularity (bulking agent); less gas production; well-studied for lowering cholesterol. | Not primarily a prebiotic fiber; thick gel texture can be unpalatable; must be taken with sufficient liquid. | Managing constipation or diarrhea, increasing stool bulk, supporting heart health. | When your primary goal is bowel regularity and bulk, not specific prebiotic fermentation. |
| Partially Hydrolyzed Guar Gum (PHGG) | Soluble Prebiotic Fiber | Enzymatically treated guar gum; dissolves completely in liquids without thickening. | Extremely well tolerated with minimal gas or bloating; slow fermentation; certified low-FODMAP. | Can be more expensive than inulin or psyllium; prebiotic effects may be more gradual. | Individuals with IBS or high digestive sensitivity; adding fiber invisibly to drinks or soft foods. | For a gentle, non-thickening, low-FODMAP fiber that is very unlikely to cause digestive distress. |
| Acacia Fiber (Gum Arabic) | Soluble Prebiotic Fiber | Derived from the sap of the Acacia tree; dissolves easily in water. | Very well tolerated due to slow fermentation; low gas production; supports gut barrier function. | Milder prebiotic effect compared to inulin or GOS; can be more expensive. | Sensitive stomachs, long-term gut health maintenance, mixing fiber into beverages without altering taste or texture. | For a very gentle, slow-fermenting prebiotic that is easy to consume and unlikely to cause side effects. |
Technical Documents
Available Documentation
COA, TDS available
Safety Data Sheet (SDS)
MSDS available
Certificate of Analysis (COA)
Quality assurance documentation
Technical Data Sheet
Detailed technical specifications