Inulin, a non-digestible carbohydrate-containing naturally occurring fructo-oligosaccharides (FOS), is a linear fructose polymer with beta glycosidic linkages β-(2→1) glycosidic bonds. Inulin is a soluble fiber naturally occurring storage polysaccharide, present in many plant species such as Jerusalem artichoke tuber, Chicory root and Globe artichoke root. which are three commercial sources of inulin production. Inulin as a soluble dietary fiber for production of functional foods with improved health benefits, is not broken down by gut digestive enzymes, and it is effective against some colon disorders such as constipation, regulating blood glucose levels for diabetes Management, reducing LDL cholesterol and serum lipids and enhancing calcium absorption, producing short chain fatty acids and promoting the growth of beneficial gut microflora (i.e. as a prebiotic), affecting the immune system. Inulin can be used for improvement of some functional properties such as texture modifier, water holding capacity, emulsification and/or gel formation, bulking agent in reduced-sugar applications, as a fat replacer, wall material and shelf-life. of dairy products.