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Inulin
Inulin is a natural, soluble dietary fibre of plant origin with prebiotic properties. It is a fructan found among others in chicory root, from which it is water-extracted and dried into a powder. It is used in the food industry as a fibre source, sugar and fat replacer, and in dietary supplements.
Technical aspects
The product is a white to slightly yellow powder with a slightly sweet taste. Inulin content is min. 85% and sugars (glucose, fructose, sucrose) max 20%; ash does not exceed 1% and pH is in the 4-7 range.
Inulin dissolves in water, forms a creamy, fat-like structure at higher concentrations and has about 10% of the sweetness of sucrose. As a fructan it is not digested in the small intestine and is fermented by the gut microflora, which is the basis of its prebiotic effect.
| Parameter | Value |
|---|---|
| Appearance | Powder |
| Colour | White to slightly yellow |
| Taste and smell | Slightly sweet |
| Inulin | Min. 85% |
| Sugars (glucose, fructose, sucrose) | Max 20% |
| Ash | Max 1% |
| pH | 4-7 |
| Total count | < 2,500 cfu/g |
| Yeasts | < 100 cfu/g |
| Moulds | < 100 cfu/g |
| Salmonella | Absent |
Download specification
Storage period
Store in a cool (19-25 °C) and dry place (humidity below 60%), in the original packaging.
Packaging
Foodcom S.A. supplies inulin in 20 kg or 25 kg bags and in Big Bags.
Application
In the food industry, inulin is used for fibre enrichment and sugar reduction in bakery, confectionery, dairy products and their plant-based alternatives, beverages and functional foods. In yoghurts and ice cream it improves texture and allows fat reduction, and in bread and bars it replaces bulk lost through sugar reduction.
Beyond mainstream food, it is an ingredient of dietary supplements and synbiotic preparations as a prebiotic, as well as nutritional blends and sports nutrition products. Health claims for chicory inulin on the finished product must comply with Regulation (EC) No 1924/2006.
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