Inulin Introduction: Also known as inulin Scientific name: fructan (C6H10O5)n, is a mixture of fructans with a degree of polymerization (DP) of 2-60. It is widely found in chicory, Jerusalem artichoke, garlic, onion, dandelion and other plants. Natural water-soluble dietary fiber found so far. And inulin will not be digested and absorbed by the human body's stomach and small intestine, but is fermented and degraded by beneficial bacteria such as bifidobacteria and lactobacilli in the colon, becoming nutrients for beneficial bacteria, multiplying bifidobacteria and lactobacillus and producing anti-inflammatory drugs. Especially beneficial short-chain fatty acids for the human body.

Inulin properties

Inulin will not be digested and absorbed by the human body's stomach and small intestine, but will be fermented and degraded by beneficial bacteria such as bifidobacteria and lactobacillus in the colon, becoming nutrients for beneficial bacteria, multiplying bifidobacteria and lactobacillus and producing beneficial effects on the human body. Particularly beneficial short-chain fatty acids.

1. Natural water-soluble dietary fiber

2. Prebiotics: Inulin can promote the proliferation of beneficial bacteria such as bifidobacteria, and at the same time inhibit the reproduction of saprophytic bacteria such as Clostridium, which can be degraded in the human body to form short-chain fatty acids.

3. Enhance the absorption of trace elements such as calcium in the human body: American clinical nutrition research results show that daily intake of 8g of inulin can improve the absorption of calcium ions in adults by 15%. It is also beneficial for postmenopausal women to maintain their bone health.

4.Low calorie

5.Low sugar:The glycemic index of inulin is much lower than that of other sweeteners, which can help reduce the content of cholesterol and glucose in the blood, so inulin is beneficial for the prevention and treatment of diabetes. In addition, inulin can eliminate the odor of high-intensity sweeteners.

6.Low-fat: The energy of inulin is only one-sixth to one-ninth of fat. Inulin can make water form a creamy, creamy and oily food that reduces energy and prevents obesity.

7.Improve texture:Inulin can form a gel, and for foods with added inulin, it can increase its fluidity in the oral cavity and enhance the taste.

8.Excellent solubility: Short-chain inulin is very soluble in water, usually reaching a solubility of 16% (w/v) at a temperature of 25°C.

Fields of application of inulin

1: Functional food ingredients are widely used in dairy products, baked products, beverages and chocolates.

2: Food additives.

●Improve the taste of food, make it refreshing and smooth.

●Good thermal stability, reduce the coking change of food when heated.

●Preservation improves the shelf life of food:

Inulin application fields

Dairy products: applied to formula milk powder, yogurt, milk beverages, milk tablets, and liquid milk dairy products are ideal food systems using inulin, which can effectively improve the body's calcium absorption rate by more than 20%, and can be used in low-fat dairy products. It simulates the taste of milk fat and increases the content of fiber in the product. It can replace oligosaccharides and is an effective bifidobacteria proliferation factor.

Beverages: high-fiber fruit juice drinks, functional drinks, sports drinks, solid drinks, vegetable protein drinks, and jelly-type foods, after adding inulin, in addition to increasing the dietary fiber and oligosaccharide functions of the products, it can also increase calcium, magnesium, iron The absorption rate of other minerals is more than 20%, and it can mask the bitterness and give people a soft feeling, so that the beverage has a stronger flavor and a better texture.

Low-fat and low-calorie foods: low-fat cream, low-fat spreads, low-energy mayonnaise, frozen desserts, ice cream, chocolate, candy and other foods Inulin can replace 20-50% of fat and is an excellent fat substitute , which replaces fat with fiber, which when combined with water creates a creamy structure, which makes it easy to replace fat in food and provides a smooth mouthfeel, a good nutritional balance and a full flavor.

Bakery products: cakes, biscuits, and breads are used to develop new concept products, such as prebiotic bread, high-fiber bread, etc.