inulin
noun(in-u-lin)
a white, mildly sweet, indigestible polysaccharide that occurs chiefly in the roots or tubers of various plants (such as chicory or Jersusalem artichoke), that on hydrolysis yields levulose, and that is used as an additive in low-fat and low-sugar foods to improve the flavor and texture, and as a diagnostic agent in a test for kidney function