Inulin is one of the functional polysaccharides, a mixture of natural fructooligosaccharides, mainly found in plants of the Asteraceae family, such as the roots of chicory, the tubers of taro, and the tubers of peonies (such as chrysanthemums),
Fructose is a carbohydrate composed of fructose units linked by a β (2-1) chain and terminated by glucose units.
The average polymerization degree of inulin is 10-12, which contains 30% -40% oligofructose.
The polymerization degree of standard inulin is 10-12, with an average polymerization degree of 10-12. Commercial inulin is a white amorphous powder with strong moisture absorption, odorless or slightly sweet, and no adverse flavor or aftertaste. Long chain inulin is slightly soluble in cold water and easily soluble in hot water, with solubility increasing with temperature.
When the PH value is greater than 4, the inulin is not hydrolyzed. In the gel state, the inulin is very stable
In the inulin aqueous solution, when the standard inulin content is more than 25% or the long chain inulin content is more than 15%, gel structure is formed, which can be used to replace fat
Inulin gel can also be used in combination with gelatin, carrageenan and other gel, which has synergistic effect and can reduce its use
The use of strong sweeteners such as inulin, aspartame, and acesulfame has a synergistic effect, which can reduce their usage and mask or remove the aftertaste of strong sweeteners
High quality products such as oligofructose, fructose syrup, mannitol, etc. can be produced from inulin as raw material
Post time: Nov-12-2024