Inulin (INU) is a polysaccharide composed of fructose units, first identified in 1817 from Inula helenium roots. Structurally, it consists of fructosyl residues linked by (2 → 1) glycosidic bonds, terminating with an α-D-glucosyl group, with chain lengths varying from 2 to 100 monomers. Commercially sourced from plants such as Jerusalem artichoke, dahlia tubers, chicory, and yacon roots, INU has garnered attention for its prebiotic effects, which promote intestinal health, stabilize blood sugar, and potentially aid in weight management and diabetes prevention. In the pharmaceutical industry, it serves as a stabilizing agent, enhances dissolution rates, and is utilized in vaccine formulations. Additionally, in the food industry, INU functions as a texture enhancer, natural sweetener, and fat substitute. Future research aims to refine extraction techniques, explore novel derivatives, and improve drug delivery systems, promising expanded therapeutic applications in pharmaceuticals and functional foods. Despite challenges, INU’s versatility and beneficial properties position it as a valuable component across diverse industrial sectors.