Inulin

A long-chain fructan polysaccharide composed of beta-(2,1)-linked fructose units terminated by a glucose, extracted from chicory root or Jerusalem artichoke. The flagship prebiotic ingredient in functional foods worldwide.

Soluble dietary fiber. Average degree of polymerization (DP) 10 to 12 for native inulin and 22 or higher for high-performance long-chain grades. Mildly sweet (around 10 percent of sucrose sweetness for native, less for long-chain).

White to off-white free-flowing powder. Dissolves readily in water, with high-DP grades forming a thermo-reversible gel at sufficient concentration, supporting fat-replacer use in dairy and sauces.

We supply food-grade Inulin from manufacturers in China and Europe holding ISO, HACCP, Halal, Kosher, Non-GMO Project, and organic certifications relevant to the product and production.

Common market grades include Native Inulin (DP 2 to 60), High-Performance Inulin (HP, DP greater than 22, fat-replacer), Oligofructose-Enriched Inulin (Synergy1-style blends), and Agave Inulin. Both standard and certified-organic grades are available.

Bulk and reduced-MOQ shipments. Batch-level COA covering inulin content (HPLC or AOAC 999.03), DP distribution, residual sugars, moisture, ash, heavy metals, and microbiology.

Inulin is a storage polysaccharide found in plants of the Asteraceae family including chicory, Jerusalem artichoke, dahlia, and agave. Industrial production is concentrated in Belgium, the Netherlands, France, and China, using hot-water extraction of fresh chicory root followed by refining, decolorization, ion exchange, evaporation, and spray drying. Agave-sourced inulin is produced principally in Mexico.

The molecule is a linear fructan with a terminal glucose, with chain length varying continuously from DP 2 to DP 60 or higher. Different extraction and post-processing protocols yield native (broad DP distribution), short-chain oligofructose (DP 2 to 9, marketed as a separate FOS family), and long-chain or high-performance inulin (DP greater than 22, for gel-forming and fat-replacer applications).

Regulatory status is among the strongest of any soluble fiber. The U.S. FDA recognized inulin as a dietary fiber in 2018. The EU permits dietary-fiber labeling and has issued Article 13.1 claims for digestive function. EFSA additionally authorized in 2015 a specific health claim for chicory inulin and bowel function. China, Japan, and most major markets recognize inulin in their respective regulatory frameworks.

Inulin occupies the leadership position in the prebiotic and soluble-fiber category by volume, supported by the largest clinical-evidence base of any single fiber ingredient. Strategic positioning against FOS rests on chain length and the fat-replacement functionality of long-chain grades; against polydextrose and maltodextrin" class="underline" style="color: var(--sage-deep); text-decoration-color: var(--sage-deep);">resistant maltodextrin, on the bifidogenic prebiotic profile that the synthetic fibers cannot match. Selection across suppliers turns on DP specification, organic certification, and country-of-origin sourcing for clean-label claims.

• Functional dairy including yogurt, fermented milk, and ice cream (fat replacer and prebiotic)
• Bakery and breakfast cereals positioned for fiber and digestive health
• Plant-based dairy alternatives requiring body and creaminess
• Nutrition bars and snack bars with fiber claims
• Functional beverages including prebiotic sodas and stick-pack drinks
• Sugar-free and reduced-sugar confectionery
• Dietary supplements and synbiotic formulas
• Infant and clinical nutrition (long-chain blends)