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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 |
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