Jerusalem Artichoke Inulin 1 kg

A Root Vegetable Fiber Bridging Food, Pharma and Skincare Formulations

Jerusalem artichoke inulin is a natural fructan polysaccharide extracted and purified from the tubers of the sunchoke plant. Global demand for this ingredient is driven primarily by the food industry, where inulin serves as a functional additive in yogurts, baked goods, protein bars and beverages aimed at diabetic-friendly and low-calorie diets, thanks to its ability to replace sugar and fat while preserving texture. This product belongs to the Cosmetic Raw Materials section, since inulin is also widely used in moisturizing creams, serums and masks for its film-forming and water-binding properties.

In the pharmaceutical and nutraceutical sector, inulin is a core component of dietary supplements formulated to support digestion and metabolic balance. Formulators value this ingredient for its storage stability and compatibility with a broad range of raw materials, including proteins, botanical extracts, and both essential and carrier oils. In cosmetic manufacturing, inulin is typically added to the water phase of emulsions during the cooling stage at temperatures not exceeding 40 degrees Celsius to preserve its functional properties. Recommended dosage in cosmetic formulations ranges from 1 to 5 percent of total mass, while in food systems it can reach up to 10 percent depending on the desired texture and sweetness level.

Inulin pairs well with other sunchoke-derived ingredients, such as Jerusalem Artichoke Extract Powder, which reinforces the antioxidant profile of a formulation, and Jerusalem Artichoke Powder, which adds extra nutritional density to a recipe. For liquid cosmetic and food systems, formulators often prefer Jerusalem Artichoke Inulin Liquid, which is easier to dose on industrial filling lines. The 1 kg pack size is well suited for studio and small-batch production — trial runs of functional food products, homemade supplement formulas, and pilot cosmetic batches before scaling up to larger volumes.

Inulin should be stored in a dry place away from direct light at room temperature, in a tightly sealed container, since the powder is hygroscopic and readily absorbs moisture from the air. When mixed with cold water, inulin forms a gel-like structure, which formulators exploit to build texture in low-calorie desserts and creamy cosmetic products. In its dry form the ingredient remains stable for extended periods and requires no special transport conditions.

Prebiotic energy bites with Jerusalem artichoke inulin

Jerusalem artichoke inulin 35 g

Rolled oats 120 g

Peanut butter 100 g

Honey 50 g

Dark chocolate chips 40 g

Chia seeds 20 g