Food-grade Inulin: a dietary fiber ingredient for beverages, baking, and dairy products.

**Regulating Gut Microbiota and Health:** As a prebiotic, inulin can be fermented and utilized by beneficial gut bacteria, promoting the proliferation of Bifidobacteria and inhibiting the growth of harmful bacteria, improving the gut microecological balance, increasing stool volume, and promoting intestinal peristalsis, thereby relieving constipation. The short-chain fatty acids produced during fermentation also nourish the intestinal mucosa and enhance intestinal barrier function.

**Improving Glucose and Lipid Metabolism:** Inulin itself is not digested and does not cause blood sugar fluctuations. It can also slow down carbohydrate absorption, helping to control postprandial blood sugar and improve insulin sensitivity. Simultaneously, it can lower serum total cholesterol and LDL cholesterol levels, improving blood lipid status.

**Promoting Mineral Absorption:** The acidic environment created by inulin fermentation in the colon lowers the pH value, increasing the solubility and bioavailability of minerals such as calcium and magnesium, thereby improving absorption rates.

**Applications and Adjunctive Effects:** In the food industry, inulin can be used as a fat substitute (simulating the texture of cream) or a dietary fiber fortifier. Its low-calorie properties can also increase satiety, aiding in weight management.