Inulin

Inulin is a prebiotic [fibre](/glossary/fibre) of the fructan family, built from fructose chains that are longer than those of its close relative [FOS](/glossary/fos-fructo-oligosaccharides). It occurs naturally in many plants, with chicory root being the major industrial source. Like FOS, inulin passes undigested through the small intestine and reaches the colon, where beneficial gut bacteria ferment it into short-chain fatty acids that nourish the colon wall and promote a healthy gut environment. It is regarded as a moderately fermentable fibre and supports the growth of helpful bacteria such as bifidobacteria, which is why it counts among the [prebiotics](/glossary/prebiotics) used in premium recipes. A neat detail shows just how close these fibres are: part of an inulin chain can be hydrolysed to yield FOS, so the two are essentially the same molecule at different lengths. In foods, inulin is added at a modest rate to support digestive health and flora balance. As with other fermentable prebiotics, overdoing it can cause flatulence and digestive discomfort, so moderate, gradual dosing is the rule. On an ingredient list it often appears as chicory root extract or inulin. Properly dosed, it is a functional fibre well regarded in premium formulation. See the [Petipedia glossary](/glossary).

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