Page "Inulin" Paragraph 1

Inulin is increasingly used in processed foods because it has unusually adaptable characteristics.

Its flavour ranges from bland to subtly sweet ( approx.

10 % sweetness of sugar / sucrose ).

It can be used to replace sugar, fat, and flour.

This is advantageous because inulin contains 25-35 % of the food energy of carbohydrates ( starch, sugar ).

In addition to being a versatile ingredient, inulin has many health benefits.

Inulin increases calcium absorption and possibly magnesium absorption, while promoting the growth of intestinal bacteria.

In terms of nutrition, it is considered a form of soluble fiber and is sometimes categorized as a prebiotic.

Conversely, it is also considered a FODMAP, a class of carbohydrates which are problematic for some individuals through causing overgrowth of intestinal methanogenic bacteria.

The consumption of large quantities ( in particular, by sensitive or unaccustomed individuals ) can lead to gas and bloating, and products that contain inulin will sometimes include a warning to add it gradually to one's diet.