Inulin Classification and Fermentability

Chemical Structure

• Inulin is a non‑starch polysaccharide composed of β‑2‑1 linked fructan units with a degree of polymerization ranging from 3 to more than 30, naturally occurring in sources such as chicory root, Jerusalem artichoke, onion, and cereal grains【1】.

Fermentability Rating

• According to established dietary‑fiber classification systems, inulin receives a “++” rating, indicating moderate fermentability; it ferments faster than resistant starches (also rated “++”) but slower than highly fermentable fibers such as alginates, agar‑agar, and carrageenan, which are rated “+++”【1】.

Physical Properties

• Inulin exhibits moderate water solubility (rated “++”) and negligible viscosity (rated “–”), distinguishing it from highly viscous dietary fibers【1】.