The Agave is a millenary plant used by the inhabitants of Mesoamerica as a natural sweetener. Inulin belongs to the group of polysaccharides, which are naturally found in several plants such as Chicory (Cichorium intybus) and Jicama (Pachyrhizus erosus). Inulin is a mixture of oligo- and polysaccharides which are composed of fructose units connected by ß (2-1) links.

Because of its relative long-chain molecule, this type of chabohidrate is not digested in the upper gastrointestinal track, behaving as a type of fiber. Inulin is used by some plants as a means of storing energy and it is typically found in roots or rhizomes.

Agave Inulin Powder is used as a soluble fiber in some foods because of its sweetness, its capacity of improving organoleptic qualities, and especially due to its great solubility. These characteristics make inulin ideal for food products, such as jam, cookies, bread, milk, yogurt, cheese and even food for diabetic patients. Inulin has a minimal impact on blood sugar, and—unlike sucrose—is not insulemic, and does not raise triglycerides, making it generally considered suitable for diabetic patients and potentially helpful in managing blood sugar-related illnesses.
Inulin from Agave is increasingly used in health foods because it has unusually adaptable characteristics: its flavour ranges from bland to subtly sweet. It can be used to replace sugar, fat, and flour.
While Agave Inulin is a versatile food ingredient, it also has health benefits: Agave Inulin increases calcium absorption, while promoting the growth of beneficial intestinal bacteria, which help improve digestion. Nutritionally, it is considered a form of soluble fiber and is categorized as a pre biotic.