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The Collaborative International Dictionary

Dahlin \Dah"lin\ (d[aum]"l[i^]n), n. [From Dahlia.] (Chem.) A variety of starch extracted from the dahlia; -- called also inulin. See Inulin.


n. (context carbohydrate English) a polysaccharide found in the roots and tubers of certain plants, especially the Compositae; it is mostly a polymer of fructose


n. used to manufacture fructose and in assessing kidney function


Inulins are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory. The inulins belong to a class of dietary fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other forms of carbohydrate such as starch. Using inulin to measure renal function is the "gold standard" for comparison with other means of estimating creatinine clearance.

Usage examples of "inulin".

Because quite a lot of the carbs in artichokes are in the form of inulin, a very low-impact carb, this is even easier on your blood sugar than the carb count would suggest.

In a paper read at the Second International Congress of the Sugar Industry, held at Paris in 1908, it was stated that pure Laevulose is preferably made by the inversion of Inulin with dilute acids, and that the older process of preparation from invert sugar or molasses does not yield a pure product.

Inulin is widely distributed in the perennial roots of Compositae, and has been met with in the natural orders Campanulacae, Goodeniaceae, Lobeliaceae, Stylidiaceae, and in the root of the White Ipecacuanha of Brazil, belonging to the order Violaceae.