INULIN AS A FUNCTIONAL FOOD INGREDIENT

Michelle Avila
March 12, 2015

Introduction.-

There is no a universally accepted definition for Functional foods, but within the most
used we can find that are described as foods that are given some other role or function;
most often this is related to disease prevention and/or health. (1) Considering one more
definition to amplify the concept of the word comes from the European Commission in
which is described as a food that satisfactorily demonstrates to affect beneficially one
or more target functions in the body, beyond adequate nutritional effects, in a way that is
relevant to either an improved state of health and well-being and/or reduction of risk of
disease. (2)
Our society is constantly looking for new answers while more questions are coming up,
health is becoming luckily more attractive for many different motives including social
backgrounds like: aging population, increased medical costs, and non-optional changes
of dietary habits. (1) Foods are being studied to exploit their maximum properties and
contribute with the prevention and cure of most of the diseases. While many researches
are being published regarding to this topic, other are being conducted. We are gradually
learning that the answer to our ills is in what we put on our bodies, for this reason foods
that improve health are impressively increasing. To be considered a functional food it
must remain food and demonstrate its effects in amounts that can normally be
expected to be consumed in a diet. (2)
One of the many food ingredients that is being significantly considered is the inulin.
Inulin is an oligosaccharide that belongs to the group of fructans (carbohydrate
category) and it is considered a soluble dietary fiber. Inulin has to be fermented in order
to be absorbed, and that is when it becomes a healthy plus to our lives.

This oligosaccharide was discovered by a German scientist called Rose who found a
peculiar substance original from a plant, in a boiling water extract from the roots of
Inula helenium, native o specific regions of Europe, Asia and Africa. Later on, around
the 19th century began the biochemical production.
Even though inulin was discovered 125 years ago and science keeps evolving, both the
chemical nature and physiological significance are not completely understood. (3) Inulin
is not a simple molecule, it is a polydisperse (21) fructan. The fructose units are
each linked by (21) bonds. A glucose molecule generally is attached at the end of
each fructose chain and is linked by an (12) bond. The chain lengths of these
fructans range from 2 to 60 units. (4)
Inulin-type carbohydrates obtained from fungal fermentation have been reported in
commercial use but the predominant source for Inulin/FOS is of chicory root origin. (5)
Inulin is considered a functional food ingredient because of its role as a prebiotic
promoting the growth of intestinal bacteria that contributes with a health benefit to the
host. (6) also inulin has been incorporated to food science replacing fat in baked goods,
dairy products, dressings, frozen desserts and table spreads. (4)
In this paper it is intended to introduce and define inulin as a functional food ingredient,
to recognize its characteristics and understand the health benefits provided by it. Inulin
has been found as one of the greatest contributors as a functional food, being able to
minimized the potential for imbalances in gut microflora and being used as a healthier
replacement for other ingredients.

Inulin characteristics: Natural Sources

Inulin is a natural food ingredient that is commonly found in different percentages in
dietary foods. It is present as a plant storage carbohydrate in more than 36,000 plant
species. (4) Inulin can be found in foods like onions, wheat, garlic, asparagus, leek, and
banana; also in higher concentrations, it is present in herbs such as dandelion root,
elecampane root and of course chicory root, which is considered to be the most
common source of inulin due to its elevated concentrations and similarities to the sugar
beet. (7) Back in history many inulin-laden foods like chicory, Jerusalem artichokes,
munong and yacon were basic foods and sustenance crops.

In the 19th century Australian aborigines ate murnong (200-300 grams)

Since the 16th century chicory has been cultivated in Europe. Populations
in Germany and England were fed with chicory root as a substitute of

coffee beans (cup= 3 grams inulin).

Jerusalem artichokes were introduced in France in 1605, as a main
source of carbohydrate. (5)

Inulin has been a remarkable source of food and now is evolving as a functional food,
exploring the different natural sources and considering the concentrations available in
each of them.

Inulin characteristics: Chemical Structure

Inulin is a fructan consisting almost entirely of linearly beta-1 2-linked fructose units with
terminal alpha1-beta2- linked glucose molecule. (8) Fructans serve as storage polymers
in many members of the CompositX such as Cichorium intybus (chicory), Inula

helenium(elecampane), Taraxacum officinalis (dandelion), and Helianthus

tuberosus (Jerusalem artichoke). (5)
Inulin belongs to the nondigestible oligosaccharides, which are carbohydrates that after
ingestion are not going to be absorbed in the small intestine and enter the colon where
they are fermented by the microbiota. In foods they work as a source of soluble dietary
fiber, providing less energy than digestible carbohydrates. (5) All these roles already
mentioned are due to the inulin bonds or linkages. (4)

Image 1. http://www.scientificpsychic.com/fitness/inulin.gif

Inulin characteristics: Average Consumption

The intake of inulin through history was estimated to range between 25-32 g/person/d
from plants. We can say that todays daily average is estimated to range between 2-12

g/person/d in some of the European regions due to the change from plant to animal
foods and also refinement of the western diet, and U.S consumption between 2-8
g/person/d, being the intake mostly provided from onions and wheat according to the
U.S Nationwide Food Consumption Survey. (5)(8)
American diets provide around 2.6 grams of inulin, but there is a great variety in the
mean intakes depending on the gender and age groups, according to the USDA. It is
also important to mention that the estimation of Americans consumption ranges in an
average of 1-4 grams of inulin per day.

Table 1. Contents of inulin in various foods. (8)

Manufacturing process of Inulin

Basically, the inulin production process consists of the following steps: extraction, pre
concentration, refining, final concentration and drying. (9) The manufacturing process
for inulin starts with the roots being harvested, sliced and washed. After, the inulin is
going through a hot water diffusion process to be extracted from the root, purified and
dried. The final product contents usually between 6-10% sugars (glucose, fructose and
sucrose), that naturally comes from the chicory roots.(4) And as it was mentioned at the
beginning of the paper, this process is similar to the extraction of sugar from the sugar
beets, becoming the reason why inulin is produced in high quantities. The physical
properties of inulin require a specific temperature over the evaporation plant which
depends on the product concentration. If the temperature is not the correct, inulin will
turn into a hard mass within a short period of time. (9) Inulin was produced in 1920s on
a pilot scale later it was extracted on an industrial scale. In 19727 it was reported that
several German sugar factories extracted inulin from chicory, the extract was high in
impurities and were removed by dioxide carbonation. Today's process is more efficient
and economical. Even though inulin is spray dried, it crystallizes easily. (5)

Image 2. http://members.shaw.ca/duncancrow/i nulin_review.html

Physical properties that make inulin desirable in Food Science

Inulin is has different characteristics that make this component to be more studied and
utilized for health benefits. Due to its longer chain length, inulin is moderately soluble in
water and is able to form inulin microcrystals when sheared in water or milk. These
crystals are not easily perceptible, but they interact to form a smooth creamy texture
and provide a fat-like mouthfeel. What makes it a functional food ingredient also is that it
has been used to replace fat in table spreads, baked goods, fillings, dairy products,
frozen desserts and dressings. (7)(8)
This dietary fiber is universally known because of its prebiotic functions, stimulating the
growth of beneficial intestinal bacteria. Inulin is soluble in hot water, being a perfect
characteristic to incorporate it into drinks, dairy products and baked goods. It is also a
good ingredient that allows the improvement of taste, texture, and moisture in the food
because of the non-digestible property. Another important fact to add is that it is also
recognized for its gelling characteristics that are mostly used to prepare low fat
cheeses, sauces, soups and table spreads, and its melting properties that allow the

easy processing of frozen products. About 10% of that of sucrose is the sweetness of
inulin, so if removing smaller inulin molecules, the sweetness is eliminated and the gelforming abilities are going to be enhanced. Inulin can be used also to add fiber to foods
products, with a no off flavor peculiarity that may be used to avoid viscosity. (7)(8)
Inulin has aroused interest also functioning as a bulking agent in low-calorie foods. It is
capable of increase the weight or volume of a food without altering its functionality or
utility. For instance, normally when replacing table sugar with an artificial sweetener, the
variation of sweetness reduces volume in the food, and adding a bulk agent returns the
sugar properties and in this case with less calories. (10)
Inulin is commonly used in bakery and dairy products due to the attributes that gives to
the products, such as the improvement of softness of the crumb, prolonged preservation
and as mentioned before improvement of the volume. It is also a healthier option when
trying to increase fiber, reduce calories and as a thickener in dairy products.

Health-promoting attribute as a prebiotic and Gastrointestinal Health

Inulin is best-known an important player stimulating bifidobateria growth in the intestine.
Our colon is constituted for a high number of different types of bacteria from which
many of them are known to have pathogenic effects, producing carcinogens or toxins,
and others that contribute to health such as Lactobacilli and Bifidobacteria. The role of
inulin is to nourish this beneficial bacteria in order to allow them to outcompete those
degrading organisms and protect the host. Bifidobacteria does not only inhibits the
growth of dangerous bacteria but stmulates the absorption of ions and synthesis of B
vitamins, strengthening the immune system. Inulin is often utilized in combination with

probiotics as a synergic effects, improving survival and growth of new probiotic strains.
(8)(11)(12) It has been proved that fructans-containing plants have been used along to
promote gastrointestinal problems. One of the earliest records shows that the use of
plants high in inulin to treat stomach and GI afflictions was very common. Different uses
such as laxatives and diuretics (Taraxacum officinalis, taraxacum magellanicum) or
urinary disturbances (Cichorium intybus). (6)(7)

Conclusion and Application to practice

Importance in Food Industry: I think consumers today are significantly stricter with their
choices and expectations from a product. The food industry is constantly developing
new products with higher standards in order to meet the necessities of their targets. It is
noteworthy also that while science advances, also diseases evolve and more health
problems appear. Our society seeks speed and efficacy in a product, and now also the
nutritious and beneficiary side of it. Competition between meals is valued at price and
quality and precisely what is intended when involving Functional Foods is to create
different options to make a more productive and healthy food, through existing food.
Functional food ingredients like inulin are included to enhance taste and provoke a
change in sensory perception, also to try to accomplish everyones wishes of low-calorie
or fat-free foods. It does not have the usual physical effects of dietary fiber, like
viscosity-building, intense water holding, large increases in osmotic pressure or
intestinal bulking effects; on the other hand it contributes as a prebiotic by promoting
beneficial bacteria growth such as Bifidobacteria, inhibiting as well harmful bacteria.

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