Why is inulin widely used in the food industry?

Inulin powder is a naturally occurring polysaccharide in plants and a soluble dietary fiber. It exists in many common plants, such as onions, garlic, asparagus, leeks, dandelions, bananas, wheat, etc. It is called "inulin" because it exists in large quantities in the roots of the Compositae plants such as chicory and Jerusalem artichoke.

The benefits of inulin:

1. As a member of dietary fiber, inulin is not easy to be digested and absorbed by the stomach and small intestine, and can directly enter the large intestine, where it is decomposed and utilized by beneficial bacteria in the intestine, which can improve the intestinal environment and promote defecation.

2. Although inulin 90% cannot be digested by the stomach, it will absorb water and expand in the stomach, enhance satiety, prolong the time of gastric emptying, make people less prone to hunger, and reduce food intake.

3. Inulin itself has a certain sweetness and contains low calories, so inulin is often used as a sugar substitute for chocolate products. In China, inulin is managed as a new resource food, and it can be used in other foods except for infant food, and the daily intake should not exceed 15 grams.