1. Source: chicory inulin comes from chicory, while inulin comes from inulin.
2. Ingredients: Chicory contains more dietary fiber than inulin, while inulin has better results in prebiotics, intestinal improvement, and can be enzymatically dissolved into natural oligofructose.
3. Taste: chicory source inulin in terms of mobility, color is relatively better, mostly in the long chain is mainly to play the role of texture improvement is more obvious, increase the delicate taste of dietary fiber. In contrast, inulin from inulin source is mainly short chain, although the prebiotic effect is not as good as oligofructose, but its price is cheap, and the molecular structure of the middle and long chain support, can be very good compounding of solid beverages, enzymes and other products.
4. Application areas: Chicory source inulin is more widely used in foreign countries, especially in the baking field. While inulin from inulin source is more often used in solid drinks, enzymes and other aspects.
Overall, chicory inulin and taro inulin have their own characteristics, and need to be selected according to specific application scenarios and needs.