CAS 9005-80-5 · HS 1108.20

Inulin

Inulin is a storage fructan composed of a linear chain of fructose units linked by β(2→1) glycosidic bonds and terminated by a single glucose residue. The polymer is water-soluble, mildly sweet, and resistant to digestion by human small-intestinal enzymes.

In the colon it is selectively fermented by bifidobacteria and other saccharolytic genera. That selective fermentation is the basis of its prebiotic status.

We source bulk Inulin from top China manufacturers for our partners, working with several of them. The manufacturers are mostly in Chongqing, Gansu and Inner Mongolia. For this ingredient the minimum order is 500 kg and a 20-foot container takes 15 MT, and a smaller requirement can ship in a combined container with other ingredients.

Please send the grade you need, the volume and your destination port, and we will come back with a solution and a price.

or call +86-21-6858 0751

Minimum order: 500 kg
Qty in 20' FCL: 15 MT
Packaging: 25 kg kraft paper bag with PE inner liner

ISO 9001
HACCP
Halal
Kosher

Specifications

Item	Specification
Appearance	White to slightly off-white free-flowing powder
Inulin Content (on dry solids)	≥ 90.0% (standard) / ≥ 99.5% (high purity)
Average Degree of Polymerization (DP)	≥ 10 (long-chain) / 2–10 (oligofructose)
Free Sugars (glucose + fructose + sucrose)	≤ 10.0% (long-chain) / ≤ 8.0% (standard)
Moisture	≤ 5.0%
pH (10% solution)	5.0–7.0
Ash	≤ 0.2%
Heavy Metals (as Pb)	≤ 0.5 mg/kg
Lead (as Pb)	≤ 0.1 mg/kg
Arsenic (as As)	≤ 0.1 mg/kg
Total Plate Count	≤ 1,000 CFU/g
Yeast & Mold	≤ 50 CFU/g
E. coli	Negative/g
Salmonella	Negative/25g
Purity/Assay	≥ 90%
Moisture/Loss on Drying	≤ 5%
Particle Size/Mesh	≥ 80 mesh

Common Markets Grades

Inulin is graded by average degree of polymerisation (DP).

Standard inulin from chicory carries a DP range of 2 to 60 with an average near 10 to 12. The grade is used for fibre fortification in bakery, dairy, and beverages.

Long-chain inulin, marketed as HP or HPX, has an average DP above 23 after removal of short-chain fractions. It builds creamy texture in low-fat dairy and frozen desserts and stands in for part of the fat.

Oligofructose, also termed fructo-oligosaccharide (FOS), is the partial-hydrolysis product with DP 2 to 9. It is sweeter, more soluble, and used as a sugar replacer in nutrition bars and confectionery.

Native agave and Jerusalem-artichoke inulins are sold as alternatives to chicory-sourced material, with comparable functionality.

Applications

Yogurt, kefir, and cultured drinks as a prebiotic and texture builder
Low-fat ice cream and frozen desserts as a fat replacer that delivers creamy mouthfeel
Functional beverages and meal-replacement shakes for fibre claims
Cereal bars, granola, and breakfast cereals for fibre fortification
Bread, rolls, and baked goods to extend shelf life through moisture retention
Infant formula and follow-on formula as a prebiotic component, often paired with GOS
Dietary supplements: stick packs, capsules, and powdered drink mixes
Chocolate, confectionery, and sugar-reduced bakery as a bulking agent
Meat and poultry emulsions as a fat replacer in reduced-calorie sausages
Pet food and treats for stool quality and gut-health positioning

Brands Using Inulin

Widely-distributed consumer products that list Inulin on the ingredient label.

Brand names, product names and logos are the property of their owners. They appear here as published evidence that the ingredient is used, taken from the brand's own label or website. Their appearance is not an endorsement, and it does not mean the brand buys from us or from any manufacturer listed on this site.

China Manufacturers of Inulin

Top Inulin manufacturers in China.

Company names and logos are the property of the manufacturers themselves. They are listed here because our own directory records them as producing this ingredient. A listing is not an endorsement by them, and we do not represent them or speak on their behalf.

How We Help Source Inulin

Direct Factory Sourcing
We run the whole process: selecting the manufacturer from the top Chinese food ingredient producers, negotiating the price, verifying quality, and coordinating the logistics. You deal with us instead of with several factories at once.
Original Packaging and Documents from the Manufacturer
The manufacturer sends your Inulin out of its own factory in the original packing, through to your destination port. The COA, COO, MSDS, TDS and any certifications reach you from the manufacturer as well.
Free Samples and Lead Time
We send 100 to 500 g free for your own laboratory to test and you cover only the courier, usually within 2 to 3 working days. ETD is usually within 7 to 15 days once the order is confirmed, and we check that date against the factory's own manufacturing schedule before we give it to you.
Combined Shipment
We can load Inulin together with other ingredients such as Citrus Fibre, Xylo-oligosaccharide and Soy Dietary Fibre into one 20' FCL. If your quantity is small, we can also ship LCL.

Regulatory Status

Inulin is approved as a food ingredient and as a source of dietary fibre across major markets.

The U.S. FDA accepted inulin as a dietary fibre for Nutrition Facts labelling in 2018 under the revised 21 CFR 101.9. Chicory inulin holds multiple GRAS notifications.

In the European Union inulin is not assigned an E number because it is treated as a food ingredient rather than an additive. The EFSA Panel on Dietetic Products approved the claim chicory inulin contributes to normal bowel function in 2015.

Codex Alimentarius and JECFA recognise inulin within the dietary fibre definition. Halal, Kosher, non-GMO, and organic certifications are widely available.

Manufacturing Process

Inulin Manufacturing Process

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Industrial inulin is extracted almost entirely from the roots of chicory (Cichorium intybus var. sativum) grown in Belgium, the Netherlands, and northern France.

Harvested roots are washed, sliced, and extracted with hot water in counter current flow in diffusion towers, the same equipment used in beet-sugar manufacture. The raw extract is purified by liming, carbonatation, and ion exchange to remove proteins, organic acids, and minerals.

The clarified juice is concentrated by evaporation and spray-dried to yield standard inulin. Long-chain HP grades require an additional fractionation step using membrane filtration or chromatographic separation to strip out DP 2 to 9 fractions.

Oligofructose is produced either by partial enzymatic hydrolysis of inulin using endo-inulinase or by enzymatic synthesis from sucrose using fungal fructosyltransferase.