Inulin, as a natural soluble dietary fibre, is mainly sourced from plants.
Inulin is mainly produced in Europe from chicory, while most Chinese use chicory.
The sweetness of inulin is generally 30% to 60% of that of cane sugar.
It has a refreshing sweetness compared to cane sugar.
The raw materials of Natural Inulin include chicory and Jerusalem artichoke rhizome. The general production process is: remove protein, colloid, crude fiber and minerals, and obtain Natural Inulin through water extraction, ion exchange, membrane filtration, spray drying and other production processes.
Natural Inulin features a sweetness level of 30% to 60% of cane sugar. It delivers a refreshing sweet taste, different from regular sucrose. We supply Natural Inulin with purity of 90% and 95%. This product comes in the form of white fine powder with distinctive odor and taste. Its loss on drying is maximum 0.5%.
It is packed in 25kg net weight bags. When stored in the original sealed bag under dry conditions (temperature below 30°C and relative humidity no more than 60%), the shelf life can reach up to 2 years.
Application range:
Processing low-fat foods (such as cream, spreadable foods)
Inulin is an excellent fat substitute. When fully mixed with water, it will form a creamy structure, which makes it easy to replace fat in food and provide a smooth taste, good balance and rounded flavor. It can replace fat into fiber, increase the compactness and taste of the product and stably improve the dispersion of emulsification. It can replace 30~60% of fat in cream and spreadable food processing.
Prepare high-fiber diet
It has good solubility in water, which enables it to be combined with aqueous systems. It contains rich water-soluble dietary fiber, and unlike other fibers, it does not produce precipitation problems. It is very convenient to use inulin as a fiber ingredient and can improve sensory properties. They can help the human body get a more balanced diet, so they can be used as high-fiber food ingredients.
It can be used as a bifidobacterium proliferation factor and is a prebiotic food ingredient
It can be used by beneficial bacteria in the human intestine, especially it can make bifidobacteria proliferate 5~10 times, while harmful bacteria will be significantly reduced, improving the distribution of human flora and promoting health. Inulin has been listed as an important bifidobacterium proliferation factor.
Used in milk beverages, yogurt, and liquid milk
Adding 2~5% inulin to milk beverages, yogurt, and liquid milk can not only make the product have the functions of dietary fiber and oligosaccharides, but also increase the consistency, giving the product a thicker cream taste, better balanced structure and fuller flavor.
Used in baked products
Natural Inulin is added to baked products to develop new concept breads, such as prebiotic bread, multi-fiber white bread and even multi-fiber gluten-free bread. Inulin can increase dough stability, adjust water absorption, increase bread volume, and improve the uniformity and sheeting ability of bread crumbs.
Used in juice drinks, functional water drinks, sports drinks, fruit juices, and jellies
Adding 0.8~3% inulin to juice drinks, functional water drinks, sports drinks, fruit juices, and jellies can make the beverages more flavorful and have better texture.
Used in milk powder, fresh milk slices, cheese, and frozen desserts
Adding 8~10% inulin to milk powder, fresh milk slices, cheese, and frozen desserts can make the products more functional, more flavorful, and have better texture.
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