Inulin and Oligofructose


Complex sugar molecules (polysaccharides) made up of chains of glucose and fructose

Inulin consists of up to 90 monosaccharides (sugar building blocks). It is used as a reserve carbohydrate predominantly in plants like chicory, onions, artichokes and Jerusalem artichokes. Oligofructose is similar to inulin, but consists of shorter chains.

Inulin derived from chicory is the main raw material for industrial oligofructose production.

Inulin and oligofructose are increasingly being used as functional foods. They are dietary fibres that are not broken down in the stomach and intestine, rather, they first get broken down in the colon. Their breakdown products support the growth of desirable Lactobacilli bacteria and create an unfavourable environment for pathogenic microbes. “Prebiotics” such as inulin and oligofructose are thought to prevent digestive tract infections and support the immune system.

Both inulin and oligofructose are used in dairy products and drinks. They have a creamy consistency and despite their slightly sweet tastes, are very low in calories (1 kcal/g). In addition, they are thought to improve the uptake of calcium.

Scientists are now working on genetically modified chicory with stabilised inulin levels. Low temperatures lead to a natural degradation of inulin in chicory sprouts.