Abstract
Inulin, a type of fructan primarily extracted from chicory, Jerusalem artichoke, and dahlia, is a prebiotic dietary fiber increasingly valued for its multifunctional roles in food systems. Beyond its well-established nutritional benefits linked to gut microbiota modulation and metabolic health, inulin also provides unique techno-functional properties that make it a versatile structuring ingredient. This review emphasizes inulin's ability to form gel-like networks and emulsion gels, examining the mechanisms of gelation and the influence of chain length, degree of polymerization, and processing conditions on gel stability and performance. Inulin-based gels act as effective fat replacers, texture modifiers, and carriers of bioactive compounds, supporting the reformulation of foods with reduced fat and sugar while maintaining desirable texture and sensory quality. Applications span a wide range of food systems, including dairy, meat, bakery, confectionery, plant-based, and gluten-free products, where inulin contributes to enhanced structure, stability, and palatability. Furthermore, the potential to obtain inulin from agro-industrial by-products strengthens its role in sustainable food design within a circular economy framework. By integrating nutritional, structural, and technological functionalities, inulin and inulin-based gels emerge as promising tools for the development of innovative and health-oriented food products.