inulin

American  

[in-yuh-lin] / ˈɪn jə 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

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Example Sentences

See Examples For:

inulin

The lawsuit takes issue with the final ingredient, claiming that much of Poppi’s success can be attributed to “agave inulin, the Products’ so-called ‘Prebiotic.’

From Salon ● Jun. 4, 2024

Cobbs cited research showing that consuming 7.5 grams of agave inulin daily for three weeks was insufficient to confer any meaningful prebiotic benefit.

From Seattle Times ● Jun. 3, 2024

The inulin shell boosts the gut microbiome by providing an energy source for gut bacteria, while the medium chain triglycerides facilitate drug absorption into the bloodstream.

From Science Daily ● May 28, 2024

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

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 Sir Charles Alexander Cameron

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