CAS: 9005-80-5 | Inulin From Dahlia Tubers Inulin Food Grade Sweetener

Inulin, derived from Jerusalem artichoke or chicory, is a natural fructo-oligosaccharide, a fructose complex composed of <60 fructose units connected by P (2-1 bonds). Inulin is slightly sweet and odorless, with a polymerization degree of 2-60, with an average of 9. The chain length varies according to plant species, growth period, climate and soil conditions. Inulin is highly soluble in water, stable to heat, and has a low pH value. Inulin is a functional fructooligosaccharide and a soluble dietary fiber.

Inulin can increase the viscosity, improve the water-binding ability of food, improve the tissue structure of food, and make the structure tight; and it is durable, so it can be used as a replacement for fat and sugar in food and beverages. Inulin is one of the most soluble dietary fibers found so far. Its solubility in water at 10°C is 60g/L and its solubility in water at 90°C is 330g/L. It is particularly easy to disperse in beverages, milk, yogurt and dairy products. Low-fat foods with added inulin have the same taste as full-fat products.

Applications of inulin in the food industry:

(1) Chocolate products and sugar substitutes

When using inulin as a sugar substitute for chocolate products, there is no need to adjust the processing procedures. If used in combination with sorbitol,

(2) Improve the characteristics and taste of low-fat cheese

Inulin can stabilize the structure of water or fat, improve cheese properties (such as spreadability) and taste, and can replace whey protein or starch derivatives.

(3) Fortify the dietary fiber of products to provide low-fat foods such as milk, yogurt, dairy beverages and soy products with a full-fat product-like taste, improve nutritional value, and bring a better taste.

(4) Production of low-fat meat products

Replace the fat in low-fat meat products and improve the structure of meat products such as frankfurters.

(5) Energy-reducing foods

Energy is provided through fermentation in the colon. Data show that inulin provides only 1% of the heat energy.

(6) Substitute fats and oils for cream and ice cream

Inulin can make water taste like cream and grease, so it can replace fat. Produces low-fat, skim milk or vegetable cream, and can also replace fat in ice cream and other similar products.

Specification of CAS: 9005-80-5 | Inulin from dahlia tubers Inulin food grade sweetener

Package and transportation of CAS: 9005-80-5 | Inulin from dahlia tubers Inulin food grade sweetener

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