Inulin
Inulin is a fructan, a chain of fructose units usually ending in a glucose unit, that some plants store as a reserve carbohydrate. Commercial inulin comes mainly from chicory root (Cichorium intybus), where it is extracted with hot water, purified and spray-dried; agave inulin is made from Agave tequilana and has a branched structure. Grades differ by average chain length (degree of polymerization), which sets solubility, sweetness and texture.
Suppliers sell different products under the same name. Specify the one you need.
Native inulin with an average degree of polymerization (DP) around 10 or more; lightly sweet, soluble, used for fiber enrichment.
Short chains removed, average DP of about 23 or more; less sweet and less soluble, used for texture and fat replacement.
Short-chain fructans (DP roughly 2 to 8) made by partial hydrolysis of inulin; more soluble and sweeter.
Branched fructans from blue agave, sold as powder or syrup, often organic.
Agglomerated grades that disperse more easily in water and blend better in dry mixes.
Inulin from certified organic chicory or agave, sold under organic certification.
Compare each result with your own specification when the lot arrives.
Inulin powder is hygroscopic and can cake, so it is kept in sealed, moisture-barrier bags in a cool, dry place. Re-seal partly used bags and avoid humid production rooms where possible. Suppliers usually give a fixed best-before period from manufacture for unopened packaging.
Fructan content and DP profile can shift between lots and between suppliers, so confirm both on each COA if your label declares fiber grams per serving. Moisture uptake after opening is the main shelf-life risk, so date opened bags and use first-expiring lots first (FEFO). Chicory and agave inulin are not always interchangeable in a formula, so record the botanical source on the lot.
Facts from regulators and standards bodies, each linked to its source.
FDA filed GRAS notice GRN 118 for chicory inulin as a bulking agent in food and responded that it had no questions (May 2003).
Source: hfpappexternal.fda.gov (opens in a new tab)FDA lists inulin and inulin-type fructans among fibers it intends to propose adding to the dietary fiber definition, and until rulemaking it allows them to be declared as dietary fiber on Nutrition and Supplement Facts labels.
Source: fda.gov (opens in a new tab)This is general information, not regulatory advice. Status differs by country and by how the ingredient is used, so check the rules for your product and market.
Manufacturers and distributors whose own websites say they sell it.
Manufacturer · Mannheim, Germany
Sells it as Orafti®
German functional ingredients company that produces chicory root inulin and oligofructose under the Orafti name, including granulated, instant, long-chain and organic grades.
Manufacturer · Warcoing, Belgium
Sells it as FIBRULINE™
Belgian processor of yellow peas and chicory that makes PISANE pea protein isolates and FIBRULINE chicory inulin.
Sells it as Frutafit®
Ingredient business that sells Sensus chicory root fibers under the Frutafit (inulin) and Frutalose (oligofructose) names, plus a certified organic agave fiber.
Manufacturer · Ayotlán, Mexico
Sells it as Olifructine™
Mexican producer of organic agave ingredients, including agave fructans (agave inulin) sold as Olifructine and agave syrup.
Suppliers are in alphabetical order and none pays to appear. Each claim is checked against the supplier’s own website on the date shown. Ask for the specification sheet and a recent COA before you order, and confirm details with the supplier.
Common forms include standard chicory inulin powder, long-chain (high-performance) inulin, oligofructose / FOS, agave inulin (agave fructans), instantized or granulated powder and organic. Ask each supplier for the specification sheet of the exact grade they quote.
Expect inulin / fructan content, degree of polymerization profile, free sugars, moisture and ash, microbiology, heavy metals and particle size and bulk density, each with its method, specification and result for that lot.
Inulin powder is hygroscopic and can cake, so it is kept in sealed, moisture-barrier bags in a cool, dry place. Re-seal partly used bags and avoid humid production rooms where possible. Suppliers usually give a fixed best-before period from manufacture for unopened packaging.
FDA filed GRAS notice GRN 118 for chicory inulin as a bulking agent in food and responded that it had no questions (May 2003). FDA lists inulin and inulin-type fructans among fibers it intends to propose adding to the dietary fiber definition, and until rulemaking it allows them to be declared as dietary fiber on Nutrition and Supplement Facts labels.
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