Inulin

Inulin (CAS 9005-80-5 ) is a naturally derived polysaccharide fructan, also known commercially as dahlin or alant starch, sourced primarily from chicory root. In food and pharmaceutical manufacturing, it functions as a prebiotic dietary fiber and texture modifier.

In food production, it is incorporated into dairy products, baked goods, and beverages to improve mouthfeel, replace fat, and boost fiber content on nutritional labels. It is a versatile fat replacer across a broad range of formulations.

Pharmaceutical manufacturers use it as an excipient in tablet formulations and as a carrier for probiotic delivery systems where gut-targeted release is required. It is highly valued for its stability and functional properties in these applications.

In sports nutrition and functional food segments, it supports fiber enrichment claims in protein bars, meal replacements, and powdered drink mixes. This makes it a staple ingredient for health-conscious product developers.

Animal feed formulators apply it as a prebiotic additive to improve gut flora balance in poultry and swine production. Its role in promoting digestive health is well-documented across various livestock and companion animal species.

The material is supplied as a white to off-white powder and in spray-dried forms suited to dry blending or direct compression. Standard grades include food-grade ( FCC compliant) and pharmaceutical-grade material for diverse industrial needs.

Chain-length variants, including short-chain and long-chain, are available to meet specific functional or labeling targets. Chicory-sourced material with a defined degree of polymerization is the most common commercial specification requested.

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