Inulin is a storage carbohydrate found in many plants. The industrial production of inulin is from chicory using hot water extraction. Inulin is a polydisperse, linear carbohydrate consisting mainly of fructose units. Standard chicory inulin has an average chain length of 10-12 units and long-chain material contains 25 units on average. Hydrated inulin particles form a particle gel that resembles a network of fat crystals. Low levels of inulin significantly improve the mouthfeel and creaminess in low-fat dairy products, such as yogurt and cheese products, frozen desserts, meat spreads, sauces, soups and fat-continuous table spreads. Long chain inulin is also able to provide structure in water-continuous, spreadable products, such as table spreads and cream cheese, and it increases the stability of whipped dairy desserts. There is significant interest in inulin as a soluble fibre with prebiotic benefits of selectively promoting the growth and activity of beneficial bacteria, mainly bifidobacteria.