Inulin, as a pure natural functional ingredient, has been approved as a nutritional supplement by more than 20 countries in the world. It is widely used in dairy products, beverages, low-fat and low-calorie foods, baked foods and health foods.
Inulin is a reserve polysaccharide in plants. It can be found in almost all human plants. It is another form of energy storage besides starch. Inulin is abundant in the tubers of Jerusalem artichoke, the tubers of Peony Geranium (Dali chrysanthemum) and the roots of Thistle.
The most common sources of inulin are Jerusalem artichoke (Yang Jiang), chicory and tequila. Inulin extracted from these three plants is a mixture of more than 2-60 fructose with degree of polymerization. It is an ideal functional food ingredient and a good raw material for the production of fructooligosaccharides, fructopolysaccharides, high fructose syrups, crystalline fructose and other products.