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inulin
Inulin is asoluble dietary fiber, a kind of fructan.
Inulin can produceviscous characteristics when dissolved in water, so it is often added to yogurtto adjust the consistency. Inulin is slight sweet, one-tenth the sweetness ofsucrose, but contains no calories. Inulin will not be digested by the bodyitself. When it enters the large intestine, it will be used by our intestinalbacteria. Inulin has good selectivity, and it is basically only used by"good bacteria", so inulin is one of the recognized prebiotics.Inulin is another form of energy storage for plants in addition to starch. Itis an ideal functional food ingredient and a good raw material for theproduction of oligofructose, polyfructose, high fructose syrup, crystallinefructose and other products.
Control bloodlipids
Lower blood sugar
Promote theabsorption of minerals
Regulateintestinal microflora, improve intestinal health and prevent constipation
Inulinoligosaccharides are difficult or not to be digested and absorbed by the humanbody, and the energy provided by them is very low or not at all. Therefore,they can play a role in low-energy foods, meeting the requirements of those wholove desserts and worry about getting fat to the greatest extent. It can alsobe consumed by diabetic, obese and patients with hypoglycemia
Application：
1. Process low-fat foods (such as butter,spreads)
Inulin is anexcellent fat substitute. When completely mixed with water, it will form acreamy structure, which makes it easy to replace fat in foods and provides asmooth taste, good balance and full flavor. It can replace fat into fiber,increase the compactness and taste of the product and stably improve thedispersion of emulsification. It can replace 30-60% of fat in the processing ofcream and spread food.
2. Make a high-fiber diet
Inulin has goodsolubility in water, which enables it to be combined with water-based systems.It has rich water-soluble dietary fiber, unlike other fibers that causeprecipitation problems. It is very convenient to use inulin as a fiberingredient and can improve the sensory properties. They can help the human bodyget a more balanced diet, so they can be used as high-fiber food ingredients.
3. It can be used as a proliferation factor ofbifidobacteria and belongs to food ingredients for prebiotic
Inulin can be usedby beneficial bacteria in the human intestine, especially it can multiplybifidobacteria by 5-10 times, and at the same time, harmful bacteria will besignificantly reduced, improving the distribution of human flora and promotinghealth. Inulin has been listed as an important Bifidobacterium growth factor.
4. Used in milk beverages, yogurt, liquid milk
Adding 2~5% inulinto milk beverages, yogurt, and liquid milk can make the product have thefunctions of dietary fiber and oligosaccharides, and can also increase theconsistency, giving the product a thicker creamy taste, better balancedstructure and fuller flavor.
5. For bakery products
Inulin is added tobakery products to develop new concepts of bread, such as prebiotic bread,multi-fiber white bread and even multi-fiber gluten-free protein bread. Inulincan increase the stability of the dough, adjust the absorption of water,increase the volume of the bread, improve the uniformity of the bread crumb andthe ability to form pieces.
6. Used in fruitjuice drinks, functional water drinks, sports drinks, fruit juices, jelliesAdding 0.8~3% of inulin to fruit juice beverages, functional water beverages,sports drinks, fruit juices, and jellies can make the beverage flavor strongerand better texture.
6. Used in milk powder, dried milk slices,cheese, frozen desserts
Adding 8-10% ofinulin to milk powder, dried milk slices, cheese, and frozen desserts can makethe product more functional, stronger in flavor and better in texture.