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

The coatings are created from tiny core-shell particles made from the dietary fibre, inulin, and bioactive medium chain triglycerides.

From Science Daily • May 28, 2024

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

I shall briefly describe the more important members of this group of substances, namely, starch, sugar, inulin, gum, pectin, and cellulose.

From The Stock-Feeder's Manual the chemistry of food in relation to the breeding and feeding of live stock by Cameron, Charles Alexander, Sir