13 · Resources

Documents,
knowledge, answers.

Product
Jerusalem Artichoke Inulin
CAS
9005-80-5
Standard
GB/T 41377-2022
Brand
Fibredex® Inulin, JJD Group
Document library Knowledge articles FAQ Formulation simulator
Document library

Everything your team
needs to evaluate
the ingredient.

Documents are issued from current controlled versions. Lot documents are tied to the batch you receive. Outdated certificates are never displayed.

Available, sent with the sample or on first request
On request, issued per enquiry or per lot
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DocumentWhat it coversFormatStatus
Technical Data Sheet
Product identity, botanical source (Helianthus tuberosus, tuber), water extraction, physicochemical and microbiological limits, storage and shelf life.
PDF
Available
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Specification
Controlled specification against GB/T 41377-2022: inulin >86 g/100 g, other sugars <14 g/100 g, moisture ≤4.5 g/100 g, ash ≤0.2 g/100 g, pH 5.0–7.0, heavy-metal and microbial limits.
PDF
Available
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Certificate of Analysis
Lot-specific results. Current batches DDH20260801 and DDH20260802 (production 2026-08-01, valid until 2029-07-31): inulin 90.1 g/100 g, moisture 3.8, ash 0.06, pH 6.4, Pb/As/Cd/Hg not detected, TPC <10 CFU/g.
PDF
On request
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Organic certificate
For the organic grade only. Shared while the certificate is valid. Availability is subject to current organic certification.
PDF
On request
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Allergen statement
The certificate of analysis declares no allergens. A standalone statement in your allergen-matrix format is issued per enquiry.
PDF
On request
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Non-irradiation statement
The product is declared non-irradiated on the certificate of analysis. Standalone statement available for supplier-approval files.
PDF
On request
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Non-GMO / origin statement
Statement of botanical origin (Jerusalem artichoke tuber, China) and GMO status, issued by the manufacturer per enquiry.
PDF
On request
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Safety data sheet
Handling, storage, dust and first-aid information for a food-grade carbohydrate powder.
PDF
On request
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Packaging & storage note
Inner food-grade plastic bag, outer kraft paper bag. Keep sealed at room temperature, away from moisture and odours. Shelf life 36 months under specified storage conditions.
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Available
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Regulatory notes
FSSAI nutraceutical regulations recognise inulin as a prebiotic compound. GRAS in the US. No numerical ADI set by JECFA or FDA. CAS 9005-80-5. Evaluated against GB/T 41377-2022 "Quality requirements for inulin". Labelling thresholds must be confirmed per jurisdiction.
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Knowledge articles

Short reads
for formulators.

Factual explainers. No health or medical claims. Regulatory positioning always follows your local rules.

01 · Basics

What is inulin?

Inulin is a naturally occurring soluble dietary fiber of the fructan family: linear chains of fructose units joined by β(2→1) bonds, usually ending in a glucose unit. Plants such as chicory root, Jerusalem artichoke, garlic and onion store energy in this form instead of starch. Human digestive enzymes do not break β(2→1) bonds, so inulin passes the small intestine largely intact and is fermented by microbiota in the colon, which is why it is classed as a prebiotic fiber. In formulation it contributes fiber, bulk, body and mild sweetness. The supplied grade is a white to off-white powder containing 90.1 g/100 g inulin on the current certificate of analysis, with the balance mainly glucose, fructose and sucrose plus moisture.

02 · Source

Jerusalem artichoke vs chicory

Both chicory root and Jerusalem artichoke tuber (Helianthus tuberosus) store inulin-type fructans and both yield inulin by water extraction and purification. The molecule family is the same. What differs is the crop, its agronomy and the chain-length distribution of the native extract, which processing can narrow further. Jerusalem artichoke gives formulators a second, botanically distinct origin for supply diversification and origin-based positioning. Functional behaviour in a given product still depends on the grade's DP profile, purity and your matrix, not on the botanical name alone. Treat the two as comparable ingredients to be evaluated side by side, and confirm performance in your own system before substituting one for the other.

03 · Science

DP and functionality

Degree of polymerization (DP) is the number of fructose units in a chain. Native inulin is a distribution of chain lengths, not a single molecule. Shorter chains are generally more soluble, taste mildly sweet and ferment faster. Longer chains are closer to neutral in taste, contribute more body and creaminess, can form particle gels at sufficient concentration and shear, and ferment more slowly. These are widely reported directions, not guaranteed magnitudes: solubility, viscosity and stability also depend on concentration, pH, temperature and the food matrix. The DP distribution of the supplied grade is not stated on the certificate of analysis. Request the current technical data sheet and evaluate in your own application.

04 · Quality

Reading a COA

A certificate of analysis reports one lot against a standard. Start with identity: product, batch number, production date and validity, and the evaluation standard (here GB/T 41377-2022). Then compare each requirement with the result: inulin content (>86 g/100 g required. 90.1 reported), other sugars, moisture, ash and pH, each with its test method. Heavy metals are reported as "not detected" against a stated limit, so check the limit as well as the result. Microbiology uses sampling plans (n, c, m, M): five sub-samples with the count for each. Finally, read the declarations: non-irradiated, no allergens declared, and the conclusion. Keep the COA with the batch it refers to. It does not describe other lots.

05 · Positioning

Fiber labelling positioning

Inulin can help a product reach a "source of fiber" or "high fiber" position, but whether a claim is permitted depends on the jurisdiction, the product category and how fiber is defined and measured locally. Commonly used reference thresholds are expressed per 100 g or per 100 ml (liquids often carry lower thresholds) or per serving. Before committing to pack copy, confirm the applicable FSSAI or local rule, the analytical method your lab will use to substantiate the fiber content, and whether inulin is recognised as dietary fiber under that definition. Use the fiber contributed per serving (serving size × inclusion × 0.90 for this grade) as the starting estimate, then verify analytically on the finished product. The formulation simulator on this site shows that calculation step by step.

Open the formulation simulator
FAQ

Questions
formulators ask.

Answers reflect the current supplier documentation and general inulin behaviour. Commercial terms are confirmed by Sweetener India.

01Is it soluble in water?+

Inulin is a soluble dietary fiber. Dissolution is generally easier with warm water and agitation, and shorter chains dissolve more readily than longer ones. At higher concentrations longer-chain fractions may need shear or heat to disperse fully. Solubility figures are not stated on the COA, so evaluate dispersion at your concentration and temperature.

02Is it heat and acid stable?+

Inulin tolerates typical food processing, but the β(2→1) bonds can hydrolyse under combined low pH, heat and time, releasing fructose and reducing the fiber content. Risk rises in acidic beverages (pH below about 4) that are heat treated and stored for long periods. In neutral systems such as dairy, bakery and bars this is rarely limiting. Verify fiber content analytically at end of shelf life.

03How sweet is it?+

The supplied grade is described as slightly sweet with no peculiar smell. Sweetness is mild compared with sugar and comes mainly from shorter chains and residual sugars (9.9 g/100 g other sugars on the current COA). In sugar-reduced recipes inulin replaces part of the bulk, not the sweetness. Sweetness is usually rebalanced separately.

04What is the calorie contribution?+

Inulin is largely undigested in the small intestine and fermented in the colon, so its energy contribution is lower than sugar. The energy value assigned to dietary fiber differs between jurisdictions. Confirm the factor to use per your regional labelling rules rather than relying on a single figure.

05How should it be stored, and what is the shelf life?+

Supplied in an inner food-grade plastic bag with an outer kraft paper bag. Keep sealed at room temperature, away from moisture, heat and strong odours. Shelf life is 36 months under the specified storage conditions. Inulin is hygroscopic, so reseal opened bags promptly.

06What are the MOQ and lead time?+

Minimum order quantity, lead time and pricing depend on grade, quantity and destination. Confirm with Sweetener India through the sample request form. Lab samples (up to 1 kg) and pilot samples (1 to 25 kg) are available for evaluation.

07Is an organic grade available?+

Yes, subject to current organic certification. The organic grade shares the standard grade's botanical source and water extraction. The current certificate is shared on request while valid. Confirm lead time for organic lots.

08Which documents come with a sample?+

Evaluation samples ship with the current technical data sheet and a certificate of analysis for the lot. Specification, regulatory notes, allergen, non-irradiation, non-GMO/origin statements and the safety data sheet are issued on request from the document library above.

09Can I make a fiber or prebiotic claim?+

FSSAI nutraceutical regulations recognise inulin as a prebiotic compound, and inulin is GRAS in the US, but claim wording and fiber thresholds are set per jurisdiction and product category. Confirm against the applicable FSSAI or local rules and substantiate fiber content analytically. No health or medical claims are made on this site.

10What inclusion level should I start with?+

There is no single dose. Typical starting points depend on the fiber target per serving and the application. Begin from the fiber target (serving size × inclusion × 0.90 for this grade) and screen texture, solubility and taste in your matrix. The formulation simulator gives a transparent first estimate. It is an aid, not a specification.

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in your formulation.

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