Inulin

Grades and forms

Inulin is a fructan: a mixture of fructose chains, mostly β(2→1)-linked and usually ending in a glucose unit. Manufacturers buy inulin powder as a fibre ingredient in its own right and as a bulking and texturising material in powders, gummies and tablets. The chain-length profile decides how a grade behaves. The CAS number covers all of them, so the specification matters more than the name.

Formulators usually choose between three types:

• Native inulin: the chain-length mix as extracted, with a small fraction of free sugars. It is the general-purpose grade.
• Long-chain inulin: short chains and free sugars removed. It is less soluble and more neutral in taste, and it gives more body in texturised products.
• Short-chain fractions (oligofructose, fructo-oligosaccharides): made by partial hydrolysis of inulin. They are more soluble and mildly sweet, and are often specified as a separate ingredient.

Chicory root is the most common commercial source. Agave and Jerusalem artichoke are also used. The specification sheet states the botanical source, inulin content, free-sugar content and chain-length description for the grade. SoleChem supplies inulin to European manufacturers from its warehouses in Italy and Spain. It sends the specification sheet and certificate of analysis with the quote.

EU regulatory status of inulin

Inulin is neither a vitamin nor a mineral, so it is outside Annexes I and II of Directive 2002/46/EC. There is no EU positive list of substances other than vitamins and minerals for food supplements. Member states apply their own rules, and may require notification of the placing on the market, with a model of the label. Check the rules of each target country.

Inulin has no E number and is used as a food ingredient, not as an additive under Regulation (EC) No 1333/2008. Chicory inulin is widely used in conventional foods in the EU. Confirm the novel-food status for the botanical source and process of the grade you buy, against Regulation (EU) 2015/2283 and the Union list. The novel-food guide explains the checks.

On the label, Directive 2002/46/EC requires the amount of each nutrient or other substance with a nutritional or physiological effect to be declared per recommended daily portion. For the definition of fibre, check Annex I to Regulation (EU) No 1169/2011. See the labelling guide for how this applies to supplements. Fibre nutrition claims follow the Annex of Regulation (EC) No 1924/2006. Any health claim must be authorised and listed in the EU Register of nutrition and health claims. The health-claims guide covers the conditions of use.

Formulation notes

Powders and sachets. Inulin servings are usually counted in grams, so powders are the main format. Native and short-chain grades dissolve readily, more so in warm water. Long-chain grades disperse but dissolve more slowly in cold liquids. Inulin blends well with protein and hydrolysed collagen in sports and nutrition powders.

Capsules. A gram-level serving needs several large capsules. In capsules, inulin works best as a minor component or a filler for low-dose actives.

Tablets. Inulin can act as a filler in tablets. Compression behaviour differs between spray-dried and other grades, so run trials with the grade you will buy.

Gummies. Inulin adds body and replaces part of the sugar in gummies. Low pH and high temperature hydrolyse inulin to fructose. Add it late in cooking and keep acid addition to the end. Free sugars in native and short-chain grades can take part in browning with amino compounds on heating.

Moisture and flow. Inulin powder is hygroscopic and can cake when exposed to humid air. Keep containers closed and blending rooms dry. A flow aid such as silicon dioxide helps in fine blends.

Label-claim arithmetic. Divide the declared inulin amount by the inulin content fraction on the certificate of analysis. Check whether that content is on a dry or as-is basis. The overage calculator adds shelf-life overage. Inulin sits in the fibres and prebiotics range alongside beta glucan, and the two are often combined in fibre blends.