INULIN

BIOLOGICAL SOURCE: It is a polysaccharide, (polymer of fructose sugar) obtained from the bulb of Dehlia, Inula helenium (compositae); roots of dandelion, Taraxacum officinale (compositae); roots of chicory, Cinchorium intybus (compositae); root stock of  Jerusalem artichoke, Helianthus tuberosus ( compositae).Salsify, Cardoon, Burdock etc are other major sources. Various plants of companulaceae family are also used as source of inulin. The most promising source of inulin is sunflower root stock (Jerusalem artichoke).

PRODUCTION: The roots are collected from the ground and washed with water; inulin is sparingly soluble in cold water but readily dissolves in water at 70˚c without gelatinization. Roots are crushed to coarse material and extracted with water at 70-80˚c. The aqueous extract is concentrated and dried to yield inulin.

CHEMICAL CONSTITUENTS: It consists of 17-30 anhydrofructose units and a terminal glucose unit.

USES: It is used as a source for the production of high purity fructose syrup. It is chiefly used an ingredient of breads meant for diabetics. Inulin is official in B.P as it is employed in a test for renal efficiency.