Inulin

Catalog	ACM9005805
CAS	9005-80-5
Structure
Description	Inulin is a starchy substance found in a wide variety of fruits, vegetables, and herbs, including wheat, onions, bananas, leeks, artichokes, and asparagus. The inulin that is used for medicine is most commonly obtained by soaking chicory roots in hot water. Inulin is used for high blood fats, including cholesterol and triglycerides. It is also used for weight loss, constipation, and as a food additive to improve taste.
Synonyms	Synanthrin
Molecular Weight	504.44
Molecular Formula	C18H32O16
Melting Point	176-181 °C
Density	1.35 g/ml
Solubility	Soluble in hot water and solutions of dilute acids and alkalis, slightly soluble in cold water and organic solvents
Appearance	White to off-white solid
Application	Inulin serves a versatile purpose across various industries due to its natural properties as an odorless, slightly sweet plant polysaccharide. In the food industry, it enhances the texture, hydration, and shelf-life of products, acting as a functional food that benefits gut health by fostering beneficial bacteria. As a prebiotic, it offers protective benefits against certain colonic diseases and is used as a noncaloric dietary fiber supplement. Inulin's role extends to pharmaceuticals, where it functions as a filler-binder in tablets, stabilizes therapeutic proteins, and aids in the dissolution of lipophilic drugs. Additionally, innovative applications such as methacrylated inulin hydrogels are being explored for targeted drug delivery to the colon. Furthermore, inulin acts as a diagnostic tool to measure glomerular filtration rate, showcasing its relevance in medical evaluations. Its multifaceted contributions include use as a sweetener and stabilizer, highlighting inulin's broad applicability in food and healthcare settings.
Physical State	Solid
Storage Conditions	Room Temperature