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Inulin - at a glance

Classification
 
 
 
 
 
- Mixture of oligo- and polysaccharides which are composed of fructose units linked by a beta-1,2-bond, mainly with an end-standing glucose unit. The degree of polymerisation (=number of monosaccharide units) ranges between 3 and 60.
- Occurs naturally in chicory
- Soluble prebiotic dietary fibre
- Fructan-type non-available carbohydrate
- Generic name: inulin
Technical
 
- White, soluble powder
- Neutral odour
- Contribution to body, fat-like texture and creamy mouthfeel
- Due to gelling capacity at higher concentration with the presence of water in the food matrix, inulin acts as a fat-replacer
- Excellent shelf life
- Can generally be processed on all standard production lines without major adaption 
Sensorial
 
- Mild sweet to neutral taste
- Up to 10% sweetening power of sucrose for native inulin
- No aftertaste
Nutritional
 
- Dietary fibre
- Prebiotic (one of the best researched prebiotic fibre ingredients worldwide)
- Improves bowel regularity
- No effect on blood glucose levels / non-glycaemic
- Caloric value: 1.5 kcal/g (Food labelling EU: 2 kcal/g)
Applications- Bread and baked goods
- Breakfast cereals and cereal bars
- Dairy products
- Baby food
- Frozen desserts
- Meat products
- Chocolate
- Drinks
- Soups and sauces
- Table spreads
- Dry mixes
Inulin variants- Orafti®GR
- Orafti®ST-Gel
- Orafti®HSI
- Orafti®HP
- Orafti®HPX
You can download the above fact sheet as .doc (DOCX, 54.42 KB) or as .pdf (PDF, 39.26 KB).

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