Inulin is polymer derived from Jerusalem artichoke. The polymer is a mixture of oligo- and polysaccharides which are composed of fructose units connected by ß (2-1) links. The total number of fructose or glucose units (Degree of Polymerisation) ranges mainly between 2 and 60.
For fibre enrichment purpose, inulin can be ideally used in all bakery products including bread, biscuit and cake and fillings, etc.
Both organic and conventional products are available.