EU/US Properties Organoleptics Cosmetics Suppliers Safety Safety in use Safety references References Other Blenders Uses Occurrence Synonyms Articles Notes

inulin from chicory root and/or jerusalem artichokes

Supplier Sponsors

CAS Number: 9005-80-5Picture of molecule3D/inchi
Other(deleted CASRN):189444-25-5
ECHA EC Number:232-684-3
XlogP3-AA:-70.20 (est)
Molecular Weight:6179.39974000
Formula:C228 H382 O191
Category:thickeners, gelling agents, stabalizers and emulsifiers
US / EU / FDA / JECFA / FEMA / FLAVIS / Scholar / Patent Information:
Google Scholar:Search
Google Books:Search
Google Scholar: with word "volatile"Search
Google Scholar: with word "flavor"Search
Google Scholar: with word "odor"Search
Perfumer and Flavorist:Search
Google Patents:Search
US Patents:Search
EU Patents:Search
Pubchem Patents:Search
 FDA/DG SANTE Petitions, Reviews, Notices:
GRN 477 Long-chain inulin View - notice PDF
GRN 118 Inulin View - notice PDF
GRN 576 Oligofructose and inulin View - notice PDF
GRN 582 Inulin from Agave tequilana View - notice PDF
GRN 687 Inulin from Agave tequilana View - notice PDF
GRN 849 Inulin from artichoke View - notice PDF
FEMA Number:4954
FDA:No longer provide for the use of these seven synthetic flavoring substances
Physical Properties:
Appearance:white crystalline powder (est)
Assay: 98.00 to 100.00
Food Chemicals Codex Listed: No
Organoleptic Properties:
Flavor Type: sweet
Odor and/or flavor descriptions from others (if found).
Cosmetic Information:
CosIng:cosmetic data
Cosmetic Uses: skin conditioning
BOC Sciences
For experimental / research use only.
Cargill, Inc.
Oliggo-Fiber® chicory root inulin
Flavor: characteristic
Inulin and oligofructose are naturally occurring dietary components that are becoming increasingly important as consumers strive to supplement dietary fiber intake. Oliggo-Fiber® inulin, a soluble fiber known as the “invisible fiber,” comes from the chicory root and can be incorporated into most foods or beverages without affecting taste or texture.
Changsha Organic Herb
Chicory Root Extract
ECSA Chemicals
For experimental / research use only.
Glentham Life Sciences
Indis NV
For experimental / research use only.
Kraft Chemical
Maypro Industries
Sigma-Aldrich: Sigma
For experimental / research use only.
Inulin from chicory
TIC Gums
TIC Pretested® Inulin LV 110 Powder
Flavor: characteristic
TIC PRETESTED® Inulin LV 110 Powder is a highly purified grade of inulin, exhibiting low viscosity characteristics that make it ideal in many applications.
TIC Gums
TICorganic® Inulin Agave
Flavor: characteristic
TICorganic® Inulin Agave has a low viscosity even at levels as high as 15%. It is used as a source of soluble dietary fiber in beverages and functional foods. TICorganic Inulin Agave is certified organic.
Safety Information:
Preferred SDS: View
Hazards identification
Classification of the substance or mixture
GHS Classification in accordance with 29 CFR 1910 (OSHA HCS)
None found.
GHS Label elements, including precautionary statements
Hazard statement(s)
None found.
Precautionary statement(s)
None found.
Oral/Parenteral Toxicity:
Not determined
Dermal Toxicity:
Not determined
Inhalation Toxicity:
Not determined
Safety in Use Information:
thickeners, gelling agents, stabalizers and emulsifiers
Recommendation for inulin usage levels up to:
 not for fragrance use.
Use levels for FEMA GRAS flavoring substances on which the FEMA Expert Panel based its judgments that the substances are generally recognized as safe (GRAS).
The Expert Panel also publishes separate extensive reviews of scientific information on all FEMA GRAS flavoring substances and can be found at FEMA Flavor Ingredient Library
publication number: 30
Click here to view publication 30
 average usual ppmaverage maximum ppm
baked goods: 1400.0000014000.00000
beverages(nonalcoholic): 350.000003500.00000
beverages(alcoholic): --
breakfast cereal: --
cheese: --
chewing gum: 700.000007000.00000
condiments / relishes: --
confectionery froastings: --
egg products: --
fats / oils: --
fish products: --
frozen dairy: --
fruit ices: --
gelatins / puddings: --
granulated sugar: --
gravies: 1400.0000014000.00000
hard candy: 1400.0000014000.00000
imitation dairy: --
instant coffee / tea: --
jams / jellies: --
meat products: 700.000007000.00000
milk products: --
nut products: --
other grains: --
poultry: 420.000004200.00000
processed fruits: --
processed vegetables: --
reconstituted vegetables: --
seasonings / flavors: 700.000007000.00000
snack foods: 1400.0000014000.00000
soft candy: 1400.0000014000.00000
soups: 1400.0000014000.00000
sugar substitutes: --
sweet sauces: --
Safety References:
European Food Safety Authority (EFSA) reference(s):

Scientific Opinion on the substantiation of a health claim related to non digestible carbohydrates and a reduction of post prandial glycaemic responses pursuant to Article 13(5) of Regulation (EC) No 1924/2006
View page or View pdf

Scientific Opinion on the substantiation of a health claim related to “non digestible oligo and polysaccharides including galacto-oligosaccharides, oligofructose, polyfructose and inulin” and “increase in calcium absorption” pursuant to Article 14 of Regulation (EC) No 1924/2006
View page or View pdf

Scientific Opinion on the substantiation of a health claim related to “native chicory inulin” and maintenance of normal defecation by increasing stool frequency pursuant to Article 13.5 of Regulation (EC) No 1924/2006
View page or View pdf
Daily Med:search
AIDS Citations:Search
Cancer Citations:Search
Toxicology Citations:Search
EPA Substance Registry Services (TSCA):9005-80-5
EPA ACToR:Toxicology Data
EPA Substance Registry Services (SRS):Registry
Laboratory Chemical Safety Summary :24763
National Institute of Allergy and Infectious Diseases:Data
Canada Domestic Sub. List:9005-80-5
Pubchem (cid):24763
Pubchem (sid):134989206
Other Information:
(IUPAC):Atomic Weights of the Elements 2011 (pdf)
Videos:The Periodic Table of Videos
tgsc:Atomic Weights use for this web site
(IUPAC):Periodic Table of the Elements
KEGG (GenomeNet):C03323
HMDB (The Human Metabolome Database):Search
Export Tariff Code:1108.20.0000
FDA Listing of Food Additive Status:View
VCF-Online:VCF Volatile Compounds in Food
Potential Blenders and core components note
None Found
Potential Uses:
None Found
Occurrence (nature, food, other):note
 artichoke jerusalem artichoke tuber
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 salsify root
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blue agave inulin (agave tequilana)
orafti inulin
rightfiber organic inulin
 inulin from agave tequilana
 inulin from chicory root and/or jerusalem artichokes
 nutriloid 4000
 nutriloid 7000
 nutriloid fiberplus powder
 nutriloid max
 oliggo-fiber chicory root inulin
 TIC pretested® inulin LV 100 powder
 TICorganic inulin agave


PubMed:Development of reduced fat minced meats using inulin and bovine plasma proteins as fat replacers.
PubMed:The effect of fat replacers on batter and cake properties.
PubMed:Changes in sensory properties and consumer acceptance of reduced fat pork Lyon-style and liver sausages containing inulin and citrus fiber as fat replacers.
PubMed:Microstructural, physical, and sensory impact of starch, inulin, and soy protein in low-fat gluten and lactose free white sauces.
PubMed:Chicory inulin does not increase stool weight or speed up intestinal transit time in healthy male subjects.
PubMed:On the formulation design and rheological evaluations of pectin-based functional gels.
PubMed:Inulin blend as prebiotic and fat replacer in dairy desserts: optimization by response surface methodology.
PubMed:A review of dietary fiber and health: focus on raisins.
PubMed:Fat-free plain yogurt manufactured with inulins of various chain lengths and Lactobacillus acidophilus.
PubMed:Rheological properties and sensory characteristics of set-type soy yogurt.
PubMed:Generation of Maillard compounds from inulin during the thermal processing of Agave tequilana Weber Var. azul.
PubMed:Inulin and oligofructose: what are they?
Derived from Agave tequilana, blue agave inulin (Agave tequilana) is measured as inulin >90%; Mono- and disaccharides typically fructose, glucose and sucrose <10%. A starch found in the tubers and roots of many plants. Since it is hydrolyzable to FRUCTOSE, it is classified as a fructosan. It has been used in physiologic investigation for determination of the rate of glomerular function. a starch found in the tubers and roots of many plants. since it is hydrolyzable to fructose, it is classified as a fructosan. it has been used in physiologic investigation for determination of the rate of glomerular function. Present in Jerusalem artichoke (Helianthus tuberosus) and in other members of Compositae About 30?40% of people in Central Europe suffer from fructose malabsorption. Since inulin is a fructan, excess dietary intake may lead to minor side effects such as increased flatulence and loosened bowel motions in those with fructose malabsorption. It is recommended that fructan intake for people with fructose malabsorption be kept to less than 0.5 grams/serving.; For both inulin and creatinine, the calculations involve concentrations in the urine and in the serum. However, unlike creatinine, inulin is not naturally present in the body. This is an advantage of inulin (because the amount infused will be known) and a disadvantage (because an infusion is necessary.); Inulin is increasingly used in processed foods because it has unusually adaptable characteristics. Its flavour ranges from bland to subtly sweet (approx. 10% sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour. This is particularly advantageous because inulin contains a third to a quarter of the food energy of sugar or other carbohydrates and a sixth to a ninth of the food energy of fat. While Inulin is a versatile ingredient, it also has health benefits. Inulin increases calcium absorption and possibly magnesium absorption, while promoting the growth of intestinal bacteria. Nutritionally, it is considered a form of soluble fiber and is sometimes categorized as a prebiotic. Inulin has a minimal impact on blood sugar, and?unlike fructose?is not insulemic and does not raise triglycerides, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses. The consumption of large quantities (particularly by sensitive or unaccustomed individuals) can lead to gas and bloating, and products which contain Inulin will sometimes include a warning to add it gradually to ones diet.; The inulin test is a procedure by which the filtering capacity of the glomeruli (the main filtering structures of the kidney) is determined by measuring the rate at which inulin, the test substance, is cleared from blood plasma. Inulin is one of the more suitable and accurate substance to measure because it is a small, inert polysaccharide molecule that readily passes through the glomeruli. The inulin clearance test is performed by injecting inulin, waiting for it to be distributed, and then measuring plasma and urine inulin concentrations by various assays. As nutraceutical agents inulins may have antitumor, antimicrobial, hypolipidemic and hypoglycemic actions. They may also help to improve mineral absorption and balance and may have antiosteoporotic activity.; There is a single report of what is claimed to be an allergic reaction to inulin in the literature, but dietary inulin has small amounts of bacteria and fungal spores and this case is most likely to represent a reaction to one of these contaminants:[citation needed] every day billions of people eat inulin-containing foods, e.g. onions, without any suggestion of allergy.
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