A Clear Understanding of Organic Inulin Extract Powder

A. Definition and Origins:
Inulin extract is a naturally occurring carbohydrate found in various plants, such as chicory roots, artichokes, and dandelion roots. It belongs to a group of dietary fibers known as fructans, which are composed of a chain of fructose molecules. Inulin extract is acquired through a process called extraction, where the inulin-rich plants undergo a series of purification processes to obtain a pure and concentrated form of inulin.
Inulins, which are polysaccharides naturally produced by various plant types, are commonly extracted from chicory in industrial settings. These fructan fibers, known as inulins, are utilized by certain plants as a means of energy storage, predominantly found in their roots or rhizomes. Interestingly, most plants that synthesize and store inulin do not store other types of carbohydrates, such as starch. Recognizing its significance, the Food and Drug Administration in the United States approved the use of inulin as a dietary fiber ingredient in 2018, aiming to enhance the nutritional value of manufactured food products. Furthermore, in the realm of kidney function assessment, using inulin is considered the benchmark for comparing and estimating glomerular filtration rate with other methods.

Originating from a multitude of plant species, inulin is a natural carbohydrate utilized for energy reserves and the regulation of cold resistance in more than 36,000 plants. Notable examples include agave, wheat, onion, bananas, garlic, asparagus, Jerusalem artichoke, and chicory. Soluble in water, inulin possesses osmotic activity, allowing certain plants to modify the osmotic potential of their cells by altering the degree of inulin molecule polymerization through hydrolysis. This adaptive mechanism enables plants to endure harsh winter conditions characterized by cold temperatures and drought, thereby maintaining their vitality.

Discovered in 1804 by German scientist Valentin Rose, inulin was identified as a distinct substance during the process of boiling-water extraction from Inula helenium roots. In the 1920s, J. Irvine utilized chemical methods such as methylation to explore the molecular structure of inulin. His work resulted in the development of an isolation method for a novel compound known as anhydrofructose. In the 1930s, while studying renal tubules, researchers sought a biomarker that could be introduced into the tubules without being reabsorbed or secreted. Recognizing its advantageous properties, A. N. Richards introduced inulin due to its high molecular weight and resistance to enzymatic breakdown. Since then, inulin has been widely employed to assess the glomerular filtration rate of kidneys, serving as a reliable tool in medical evaluations.

B. Composition and Sources:
Organic inulin extract is typically composed of long-chain fructans, consisting of anywhere from 2 to 60 fructose units. The length of these chains determines the texture and solubility of the extract. Common sources of organic inulin extract include chicory root, Jerusalem artichokes, agave, and jicama.

Sources of Inulin
Inulin is widely available in food, which is the best way to get inulin because the body more readily absorbs nutrients through food sources.
When you want to increase your fiber intake, it's always a good idea to eat whole foods like fruits, vegetables, whole grains, nuts, seeds, and legumes. Eating many different foods will ensure that you include all different types of fiber in your diet and reduce the chance of adding unwanted sodium and sugar.
In addition to food sources, inulin is available as a supplement.
Food Sources of Inulin
If you are looking for foods that contain inulin specifically, you can find a good amount in:
Wheat
Asparagus
Leeks
Onions
Garlic
Chicory
Oats
Soybeans
Artichokes
In addition to whole food sources, food companies also add inulin to processed foods. Inulin has no calories and can function as a fat substitute in margarine and salad dressings. In baked goods, it may be used to add fiber and can substitute for some flour without affecting taste and texture. If you are looking for a food with added inulin, the label will likely list "inulin" or "chicory root fiber" as an ingredient.
Good ways to ensure you are eating a wide range of fibrous foods include:
Aim to eat at least one fruit or vegetable at every meal.
Try to eat at least three servings of whole grains daily, such as whole-grain bread, oats, quinoa, barley, bulgur, brown rice, farro, and wheat berries.
Eat a serving of nuts or seeds daily.
Make half of your plate non-starchy vegetables.
Snack on fiber-rich foods like whole-grain air-popped popcorn, carrots with hummus or guacamole, and whole fruit with nut butter.
Currently, the FDA is working to ensure that the types of dietary fibers added to foods provide health benefits. It has provisionally approved inulin as one of these fibers.