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===Processed foods===
Inulin received no-objection status as [[generally recognized as safe]] (GRAS) from the [[Food and Drug Administration (United States)|US Food and Drug Administration (FDA)]], including long-chain inulin as GRAS. In the early 21st century, the use of inulin in processed foods was due in part to its adaptable characteristics for manufacturing. It is approved by the FDA as an ingredient to enhance the dietary fiber value of manufactured foods. Its flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour. This is advantageous because inulin contains 25–35% of the [[food energy]] of carbohydrates (starch, sugar). In addition to being a versatile ingredient, inulin provides nutritional advantages by increasing [[calcium]] absorption and possibly [[magnesium]] absorption, while promoting the growth of intestinal [[bacteria]]. Chicory inulin is reported to increase absorption of calcium in young women with lower calcium absorption and in young men. In terms of nutrition, it is considered a form of [[Dietary fiber|soluble fiber]] and is sometimes categorized as a prebiotic. Conversely, it is also considered a [[FODMAP]], a class of carbohydrates which are rapidly fermented in the [[large intestine|colon]] producing gas. Although FODMAPs can cause certain digestive discomfort in some people, they produce potentially favorable alterations in the [[gut flora|intestinal flora]] that contribute to maintaining health of the colon.

Translations:Inulin/10/en - Revision history

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