Inulin

Inulin is a type of dietary fiber, specifically a fructan, which is a carbohydrate made of chains of fructose molecules. It is naturally found in many plants, such as chicory root, agave, and Jerusalem artichokes. For use in food products, inulin is typically extracted from these plant sources.

Manufacturers add inulin to foods primarily to boost their fiber content and to act as a prebiotic, which supports beneficial gut bacteria. It can also improve the texture of foods, add a slight sweetness, and sometimes replace fat in certain products. It is commonly found in snack bars, baked goods, dairy products, and beverages.

In the US, inulin is generally recognized as safe (GRAS) by the FDA. As a soluble fiber, it is fermented by bacteria in the large intestine. While beneficial for gut health, consuming large amounts can lead to digestive discomfort, such as gas, bloating, or diarrhea, in some individuals. JECFA (the Joint FAO/WHO Expert Committee on Food Additives) has evaluated fructans of the inulin type and did not set a numeric acceptable daily intake (ADI not specified), concluding that it is not appropriate to do so for substances that are normal constituents of food. EFSA (the European Food Safety Authority) has also evaluated inulin for its health benefits. There are no major controversies regarding its safety at typical intake levels, though individual tolerance varies.