A polysaccharide made mainly of fructofuranose residues (fructose in its ring conformation), though a glucopyranose residue is also present. Inulin occurs naturally in some plants — Jerusalem artichokes and chicory among them, where it serves as the energy store instead of starch. Valued as a prebiotic fibre and fat replacer, it adds creaminess and fibre to yoghurts, baked goods, and spreads while feeding beneficial gut bacteria. Its mild sweetness and clean flavour make it easy to incorporate at meaningful levels without upsetting product taste.