| Customization: | Available |
|---|---|
| CAS No.: | 9005-80-5 |
| Formula: | C17h11n5 |
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Inulin is contained in the protoplasm of cells in the form of colloid. Unlike starch, it is easily dissolved in hot water. Ethanol is precipitated from the water and does not react with iodine. Moreover, inulin hydrolyzes easily into fructose under dilute acid, which is the characteristic of all fructans. It is also hydrolyzed to fructose by inulase. Both humans and animals lack enzymes that break down inulin.
Inulin is another form of energy storage for plants besides starch. It is an ideal functional food ingredient and a good raw material for the production of oligosaccharides, polyfructose, high fructose syrups, crystallized fructose and other products.
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Product Name
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Inulin
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CAS No
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9005-80-5
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EINECS
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232-684-3
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Appearance
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White powder
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Specifications
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90%
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Molecular Formula
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C17H11N5
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Molecular Weight
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285.303
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Grade
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Food grade
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Particle Size
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80mesh,100mesh
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1.Processed low fat foods (e.g. cream, spread foods)
Inulin is an excellent fat substitute. When fully mixed with water, it forms a creamy structure, which makes it easy to replace fat in foods and provides smooth taste, good balance and complete flavor. Can replace the fat into fiber, increase the tightness and taste of the product and can stably improve the dispersion of emulsification, in the cream, smear food processing can replace 30~60% of the fat.
2.Configure a high-fiber diet
Inulin has good solubility in water, which allows it to be integrated with water-based systems. It is rich in water-soluble dietary fiber, and unlike other fibers, it is very convenient to use inulin as a fiber ingredient, and can improve sensory properties. They can help the human body to have a more balanced diet, so it can be used as a high-fiber food ingredient.
3.Used in milk powder, dry milk slices, cheese, frozen desserts
Adding 8~10% inulin to milk powder, fresh dry milk slices, cheese and frozen desserts can make the product more functional, richer flavor and better texture.
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