Inulin is mainly extracted from chicory roots and jerusalem roots. Inulin is a group of polymers made from a single glucose molecule and several fructose molecules. Composition depends on aspects of crop, soil, weather and time of harvest. Inulin can be transformed into various important food ingredients by hydrolysis and other types of processing.
Standard inulins can be spray dried on conventional spray dryers to make fine particle products, or on a Fluidized Spray Dryer FSD™ to make coarse and agglomerated products. Many of the processed inulins are sticky and thermoplastic products.