Inulin: Properties, health benefits and food applications

• Inulin production and its physicochemical properties are elucidated.
• Preventive role of inulin against gastrointestinal complications like constipation.
• Inulin consumption enhances the absorption of minerals and stimulates immune system.
• Wide applications in food industry as fat and sugar replacer as well as dietary fiber.

Inulin is a water soluble storage polysaccharide and belongs to a group of non-digestible carbohydrates called fructans. Inulin has attained the GRAS status in USA and is extensively available in about 36,000 species of plants, amongst, chicory roots are considered as the richest source of inulin. Commonly, inulin is used as a prebiotic, fat replacer, sugar replacer, texture modifier and for the development of functional foods in order to improve health due to its beneficial role in gastric health. This review provides a deep insight about its production, physicochemical properties, role in combating various kinds of metabolic and diet related diseases and utilization as a functional ingredient in novel product development.