From:  Inulin: functional ingredients in food industry, extraction, and health applications—a comprehensive review

 Physicochemical and functional properties of inulin.

PropertyLow DP (FOS, DP ≤ 10)High DP (Inulin, DP > 10)Food/Health implicationsReferences
SolubilityHighly soluble in waterModerately solubleImproved mouthfeel & suitable for beverages, and also used in semi-solid foods[4649]
Gel-forming abilityNo gel formationForms gelFat replacement in low-fat foods[50, 51]
SweetnessSlightly sweetNo sweetnessSugar replacement[4749]
ViscosityLow viscosityHigh viscosityTexture and fat mimetic effect & promote gut health[46, 51]

DP: degree of polymerization; FOS: fructooligosaccharides.