Techno-Functional Properties and Applications of Inulin in Food Systems

Abstract

Inulin, a type of fructan primarily extracted from chicory, Jerusalem artichoke, and dahlia, is a prebiotic dietary fiber increasingly valued for its multifunctional roles in food systems. Beyond its well-established nutritional benefits linked to gut microbiota modulation and metabolic health, inulin also provides unique techno-functional properties that make it a versatile structuring ingredient. This review emphasizes inulin's ability to form gel-like networks and emulsion gels, examining the mechanisms of gelation and the influence of chain length, degree of polymerization, and processing conditions on gel stability and performance. Inulin-based gels act as effective fat replacers, texture modifiers, and carriers of bioactive compounds, supporting the reformulation of foods with reduce