Quick answer

A prebiotic, plant-derived polysaccharide fiber; Helps support a healthy skin microbiome; Offers water-binding properties to hydrate and softens skin; Can improve texture of products without changing viscosity Key benefits: Hydration, Soothing.

Inulin

Updated

Fructosane

Purpose

Derived from chicory root or sugarcane, this complex carbohydrate is also a resistant starch (fiber) that has prebiotic, hydrating and soothing benefits on skin.

Rating

BEST

Category

Humectant, Texture Enhancer, Prebiotic/Probiotic/Postbiotic

INCI Purpose

SKIN CONDITIONING

Benefits

Hydration — Attracts and locks in moisture to keep skin plump and dewy
Soothing — Calms redness, irritation, and inflammation for sensitive skin

Alternative Names

At a Glance

A prebiotic, plant-derived polysaccharide fiber

Helps support a healthy skin microbiome

Offers water-binding properties to hydrate and softens skin

Can improve texture of products without changing viscosity

Article

Inulin is a complex carbohydrate that’s a source of soluble fiber in the human diet. It offers prebiotic benefits on skin, helping to improve the health of its microbiome, sometimes referred to as skin’s “invisible barrier”.

Inulin used in cosmetics is usually derived from chicory root or sugarcane, although varying amounts occur in many plants, including wheat, onions, garlic, burdock, artichoke, and leeks.

This prebiotic may also play a role in healing sensitive, reactive skin to better tolerate conventional cosmetic preservatives.

Last, inulin has humectant properties since it can bind water and help slow its evaporation from skin’s uppermost layers.

Usage levels of inulin in skin care are typically 0.5–3%. It’s often combined with other prebiotic or polysaccharide-type ingredients for synergistic benefits on hydration and skin’s microbiome.

See: Polysaccharide

References

Biomolecules, March 2021, pages 1–25 Microorganisms, January 2021, pages 1–14; and December 2020, pages 1–14 Frontiers in Nutrition, May 2019, pages 1–24 Foods, March 2019, pages 1–27 Beneficial Microbes, June 2014, pages 99­–107 Beneficial Microbes, June 2014, pages 99–107