Tag: Cooking with inulin

According to scientific research, heating inulin in a neutral or alkaline environment has little to no effect on its chemical structure, but degradation occurs rapidly under acidic conditions and high temperatures. This means that while you can technically boil inulin, the outcome heavily depends on the pH of the liquid it is mixed with and the duration of the heating process. The primary concern is not the safety of boiling inulin, but rather the loss of its beneficial prebiotic effects.

According to scientific studies, inulin begins to significantly degrade when subjected to dry heat above 135°C (275°F), especially under acidic conditions. This sensitivity means that how you prepare food containing this prebiotic fiber is crucial to preserving its potential health benefits, such as promoting gut health.