Inulin

This is a (C₆ H₁₀ O₅)n homopolysaccharide that some plants store as an energy reserve. It is composed of D-fructopyranose residues linked by β-(2→1) bonds. Like sucrose, the polymer ends in ά-D-glucose. Its molecular mass is not greater than 6000 D. Belongs to fructans – fructose polymers. Inulin is found in roots and water plants. Typically, plants that accumulate inulin do not accumulate starch. Inulin’s taste varies from tasteless to slightly sweet. It is three to four times less caloric than many carbohydrates. Increases calcium and possibly magnesium absorption, promotes the growth of intestinal microflora. Suitable for people with diabetes. Consuming too much can cause bloating. Used in fructose production, ethanol can be produced.

Source | Glossary of Most Commonly Used Biomedical Terms and Concepts | Lithuanian University of Health Sciences | Academician Professor Antanas Praškevičius, Professor Laima Ivanovienė