- a polysaccharide, (C6H10O5)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.
Origin of inulin
1805–15; < New Latin Inul(a) a genus of plants (Latin: elecampane) + -in2
Also called alant starch.
Dictionary.com Unabridged Based on the Random House Unabridged Dictionary, © Random House, Inc. 2018
Examples from the Web for inulin
Biscuits made of inulin, the starchy principle largely contained in Iceland moss, were suggested by Kuelz.
In addition the juice contains taraxacerin (derived from the former), asparagin, inulin, resins and salts.
Inulin, in′ū-lin, n. a starch-like product used in medicine, obtained principally from the roots of the plant Inula or Elecampane.
Inulin is a compound closely related to starch, and upon digestion with acids, yields levulose just as starch yields glucose.Encyclopedia of Diet
The starch corpuscles are very small, with a trace of inulin.
- a fructose polysaccharide present in the tubers and rhizomes of some plants. Formula: (C 6 H 10 O 5) n
C19: from Latin inula elecampane + -in
- A fructose polysaccharide derived from the rhizomes of Inula helenium or I. elecampane, and other plants.
The American Heritage® Stedman's Medical Dictionary Copyright © 2002, 2001, 1995 by Houghton Mifflin Company. Published by Houghton Mifflin Company.