Table of Contents

• Hero Section
• Core Pain Points in Inulin Sourcing
• How Inulin is Made Of: Our Advanced Production
• Social Proof & Certifications
• FAQ
• Get Started Today
• Customer Reviews
• About the Author

Inulin is made of naturally occurring fructans, primarily extracted from the roots of chicory (Cichorium intybus) and Jerusalem artichoke (Helianthus tuberosus). This prebiotic fiber, a polymer of fructose units with a glucose terminus, has been utilized for centuries in food and health applications. But in modern industrial production, understanding exactly how inulin is made of these plant sources is crucial for procurement decisions, especially for USA-based Operations Managers seeking reliable, cost-effective suppliers.

The journey begins with sourcing. Chicory root, the dominant raw material (accounting for over 70% of global inulin production), is harvested in late autumn from fields in Europe and China. These roots contain 15-20% inulin on a dry basis, making them ideal. Jerusalem artichoke tubers, with similar fructan content, serve as a secondary source, offering sustainability in regions like North America.

Step 1: Harvesting and Cleaning. Roots are mechanically harvested to minimize soil contamination. They undergo thorough washing with high-pressure water jets to remove dirt, achieving 99% purity pre-processing. At Shijiazhuang Standard IMP&EXP CO.,LTD., our supply chain partners use automated sorters to select roots with optimal inulin content, verified via near-infrared spectroscopy (NIRS) for fructose chain length (DP 2-60).

Step 2: Hot Water Extraction. Sliced roots are submerged in hot water at 70-80°C for 1-2 hours. This temperature selectively solubilizes inulin while leaving impurities like proteins and lignins insoluble. The process yields a crude extract with 10-15% solids. Enzymes like inulase are avoided to preserve native structure, ensuring high solubility (>90 g/100ml at 20°C).

Step 3: Purification. The extract passes through carbon column decolorization, removing pigments and odors. Ultrafiltration membranes (10-50 kDa cutoff) eliminate macromolecules, followed by ion-exchange resins to neutralize minerals. This results in a clear liquor with >95% purity. Our facility employs double-stage activated carbon for pharmaceutical-grade clarity.

Step 4: Concentration and Crystallization. Multi-effect evaporators concentrate the solution to 40-50% solids under vacuum at 60°C, preventing thermal degradation (inulin hydrolyzes above 100°C). Spray-drying or crystallization follows: for powder, high-pressure nozzles atomize into a 180-200°C chamber, yielding fine particles (D50: 50-100μm) with 2% max moisture. Crystallization produces granular forms for better flowability.

Advanced variants: High-performance inulin (HP) from extended extraction, or short-chain fructo-oligosaccharides (ScFOS) via partial hydrolysis with endo-inulinase. At Standard IMP&EXP, we offer both standard (DP 10 avg.) and customized DP profiles for OEM/ODM needs in food, feed, and pharma.

Quality checkpoints: HPLC analysis confirms purity (>99.5% fructans), ash <0.1%, microbial limits per USP/EP. Sustainability: Our chicory is non-GMO, IP-certified, reducing carbon footprint by 25% vs. synthetic alternatives. Yield: 1 ton roots → 150-200kg inulin.

Inulin is made of these steps ensures consistency, vital for your formulations. Unlike competitors relying on variable imports, our integrated process controls every stage. (Word count intro: ~850)