Inulins are a group of naturally occurring polysaccharides produced by many types of plants, belong to a class of dietary fibers known as fructans.
Inulin is increasingly used in processed foods because it has unusually adaptable characteristics. Its flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour. This is advantageous because inulin contains 25-35% of the food energy of carbohydrates (starch, sugar). In addition to being a versatile ingredient, inulin has many health benefits. It increases calcium absorption and possibly magnesium absorption, while promoting the growth of beneficial intestinal bacteria. Chicory inulin is reported to increase absorption of calcium in young women with lower calcium absorption and in young men.In terms of nutrition, it is considered a form of soluble fiber and is sometimes categorized as a prebiotic.
Due to the body's limited ability to process fructans, inulin has minimal increasing impact on blood sugar. It is considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.
Application:
1. Low-fat foods.
2. High fiber diet.
3. Could be used as bifidus factor, belonging to the prebiotic food ingredient.
4. Milk drinks, yogurt, liquid milk.
5. Bakery products.
6. Fruit juice drinks, functional water drinks, sports drinks, fruit dew, jelly.
7. Powdered milk, cheese, frozen desserts.