Translations:Inulin/10/en

Processed foods

Inulin received no-objection status as generally recognized as safe (GRAS) from the 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 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 colon producing gas. Although FODMAPs can cause certain digestive discomfort in some people, they produce potentially favorable alterations in the intestinal flora that contribute to maintaining health of the colon.