Nutritional and Technological Benefits of Inulin‐Type Oligosaccharides

Inulin is a naturally occurring polysaccharide that belongs to a class of carbohydrates known as fructans. Shorter-chain inulin, also called oligofructose or fructo-oligosaccharide, is produced by the partial enzymatic hydrolysis of inulin. The uniqueness of fructans is related to the attractive combination of their nutritional properties with the technical aspects. The nutritional characteristics include fibre properties, the prebiotic aspect, the possibility to reduce calorie intake, and positive effects on calcium absorption. At the same time, the technical aspects of fructans make them applicable in food products that are fat and/or sugar-reduced and at the same time enriched with fibre. The addition of inulin contributes to texture, creaminess and mouthfeel while oligofructose results in a pleasant and balanced taste, providing volume and bulk in food products. All food categories such as baby food, dairy, bakery, cereals, and even meat and convenience products benefit from this unique combination.