Inulin is a complexly structured sugar molecule (polysaccharide). Besides a little glucose, it is predominantly comprised of fructose units. Inulin is present in numerous varieties of fruits and vegetables. For example, in chicory, bulb plants, leek, asparagus, wheat, oats, and bananas. Chicory roots are the main source for inulin. It is extracted from them in a similar fashion to the process for extracting sugar from sugar beet: through crystallisation and refining.

As a pure vegetable carbohydrate, inulin is considered to be healthy. It works as a soluble dietary fibre that promotes digestion. It also contributes, through its prebiotic effect, to the improvement of intestinal flora. The small intestine cannot digest inulin because humans lack the necessary inulinase enzyme. Inulin is later digested in the straight intestine, whereby fatty acids are produced. These lower the PH value and serve to nourish the large intestine’s mucous membrane. This has a favourable effect on the absorption of minerals, above all calcium.

Inulin is used as a fat substitute in calorie-poor food, for the improvement of taste, texture, and mouthfeel. Since it does not affect blood sugar levels, it is used as a starch substitute for those with diabetes mellitus. In the food industry, inulin is mainly used in beverages, yoghurt, diet products, as well as in chocolates. Consuming small quantities of inulin tastes good and does good. In RITTER SPORT diet varieties, inulin accentuates the aromatic taste of chocolate and its delicious fillings.

* Prebiotic food contains dietary fibres that stimulate the growth and activity of useful bacteria trunks in the large intestine.