inulin

American  

[in-yuh-lin] / ˈɪn yə lɪn /

noun

Chemistry.

1. a polysaccharide, (C 6 H 10 O5 ) n , obtained from the roots of certain plants, especially elecampane, dahlia, and Jerusalem artichoke, that undergoes hydrolysis to the dextrorotatory form of fructose: used chiefly as an ingredient in diabetic bread, in processed foods to increase their fiber content, and as a reagent in diagnosing kidney function.

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inulin British  

/ ˈɪnjʊlɪn /

noun

1. a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C 6 H 10 O 5 ) n

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Etymology

Origin of inulin

1805–15; < New Latin Inul ( a ) a genus of plants ( Latin: elecampane) + -in ²

Example Sentences

"Think of it like a continuous glucose monitor, but for intestinal gas," Hall said, explaining that the device detected increased hydrogen production after participants consumed inulin, a prebiotic fiber.

From Science Daily • Mar. 14, 2026

Functional fiber — such as inulin, maltodextrin, guar gum and psyllium — have been extracted from natural sources, processed and added back to foods or supplements because they have health benefits.

From Seattle Times • Aug. 21, 2023

High-FODMAP foods include many processed foods that contain inulin, garlic powder and onion powder, as well as whole foods including those in the onion family, dairy products, some fruits and vegetables.

From Salon • Jul. 3, 2023

Chitin is similar to inulin, a polysaccharide with fructose, but with additional glucose monomers.

From Textbooks • Jun. 9, 2022

Among the monocotyledons, starch seems to be the characteristic carbohydrate reserve of aquatic, or moisture-loving, species, while inulin is more common among those which prefer dry situations.

From The Chemistry of Plant Life by Thatcher, Roscoe Wilfred