Inulin

CAS No.: 9005-80-5

EINECS No.: 232-684-3

Source:

Inulin is widely distributed in nature. Inulin is also contained in some fungi and bacteria, but its main source is plants. 11 families including Compositae, Platycodon grandiflorum and Gentianaceae in dicotyledons and many kinds of plants in Liliaceae and Gramineae in monocotyledons contain inulin. Among them, Helianthus tuberosus and chicory are suitable for the production of inulin. They have rich sources and high inulin content, accounting for more than 70% of the dry weight of their tubers.

This product is extracted from Jerusalem artichoke raw materials. Its appearance is milky white powder, which is easy to dissolve in water. Moreover, in dilute acid, inulin is very easy to hydrolyze into fructose. It is a very ideal functional food ingredient. At the same time, it is also a good raw material for the production of oligofructose, polyfructose, high fructose syrup, crystalline fructose and other products.

[application of inulin in food]:

1. Processed low-fat food (e.g. cream, coated food)

2. High fiber diet

3. It can be used as Bifidobacterium proliferation factor and belongs to prebiotic food ingredients

4. Used in milk beverage, sour milk and liquid milk

5. For baking products

6. Used in fruit juice drinks, functional water drinks, sports drinks, fruit dew and jelly

7. Used in milk powder, dried milk, cheese and frozen dessert

Recommended dosage: the daily effective intake is 5g, and the recommended * daily intake is 15-20g. Depending on the type of food, the general dosage is 2-15%, and the dosage of individual health tablets can reach 70%.