ABSTRACT
A carbohydrate that was isolated in 1804 from Inula helenium was given the name of inulin in 1811. Commercial production of inulin from chicory roots involves the slicing of chicory roots, followed by hot water extraction. The diffusion fluid is transformed into a clear medium by liming and carbonation. An influence on immune health might be expected due to the increase in bifidobacteria and lactobacilli. Inulin can be used as a suitable ingredient for the development of food with a low glycemic response and as a food for diabetics. Inulins reach the small intestine unharmed due to their glycosidic bonds' resistance to gastric acids and the lack of digestive enzymes that can split the molecule. In beverages, the addition of inulin to traditional thickeners, such as guar gum, pectin, and xanthan gum increases the product homogeneity.
