Many industries, most notably the food industry, are interested in inulin, a naturally occurring polysaccharide made by plants, since it is a powerful stabilizer. By altering the texture, improving the organoleptic qualities, and lengthening the shelf life, adding it to cooking recipes can successfully stabilize the product. Inulin’s unique structure, which is made up of β-(2→1) fructans, gives it the high emulsification, hydrogen bonding, and water-binding qualities that enable it to form microgel networks. Inulin is a very capable polymer for minimizing or preventing serum separation in reconstituted suspensions and emulsions; however, inulin produced the highest consistency. Food products have more texture and consistency when inulin is used as stabilizer. Additionally, the prebiotic qualities of inulin could be beneficial to health. With all these benefits, inulin has shown to be a great stand-in for stabilizing a variety of pharmaceutical, culinary, and cosmetic compositions. In this section, the current status of research on the stabilizing characteristics of inulin is outlined, with an emphasis on the disciplines’ potential applications and advancements in the future.