Introduction: Prebiotic factor, such as inulin, is able to stimulate the growth of bifidobacteria selectively at the expense of more putrefactive bacteria. Chemical structure--Inulin has been defined as carbohydrate material consisting of a (2-1) fructosyl-fructose links. Physical and chemical properties--Chicory inulin is available as white, odourless powders. The taste is neutral or slightly sweet. Caloric value--The value of 1.5 kcal/g is generally used. Improvement of lipid metabolism--The consumption of fructans reduces serum triglycerides and sometimes also cholesterol in healthy volunteers who were hyperlipidemic. Modulation of gut microflora--Inulin induces effects on gut function, such as a reduction of intestinal pH, relief of constipation, increased stool weight and frequency. Intestinal acceptability--Osmotic effect leads to an increased presence of water in the colon. The second effect is caused by the fermentation products. Suitability for diabetics--Inulin has been shown to reduce postprandial glycemia and insulinemia. Reduction of cancer risk--The production of toxic metabolites may be reduced by increasing the proportion of healthier colonic micro flora, which competes with pathogenic bacteria to reduce the levels of toxin and carcinogenic-producing enzymes.
Increase in mineral absorption: The increase in calcium absorption did not negatively alter the absorption of other minerals. Food applications--Inulin improves organoleptic quality and a better-balanced nutritional composition. Perspectives--Fundamental mechanisms governing the nutritional benefits of inulin need to be further investigated.
Conclusion: Inulin represents a key ingredient that offers new opportunities to food industry, which is constantly seeking well balanced, yet better tasting.