Inulin gel is expected to be used as a fat replacer because of the cream like texture; especially enzymaticallyprepared inulin gel has an improved smoothness.Results of XRD showed inulin gel contains micro-crystalline,which is thought to contribute the formation of network structure.From gradient NMR measurements of inulin gel on heating,it was found that the amount of solute inulin and the molecular motion of inulin molecules increased with increasing temperature.