| Customization: | Available |
|---|---|
| CAS No.: | 9005-80-5 |
| Formula: | C17h11n5 |
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1. Processed low-fat foods (such as butter, spreads)
Inulin is an excellent fat substitute that forms a creamy structure when completely mixed with water, which makes it easy to replace fat in foods and provides a smooth mouthfeel, good balance and rounded flavor. It can replace fat into fiber, increase the tightness and taste of the product, and stably improve the dispersion of emulsification. It can replace 30~60% of fat in cream and spread food processing.
2. Configure a high-fiber diet
Inulin has good solubility in water, which allows it to be combined with aqueous systems. It is rich in water-soluble dietary fiber, unlike other fibers that cause sedimentation problems. Using inulin as a fiber ingredient is very convenient and can make The sensory properties are improved and they can help the body achieve a more balanced diet and therefore can be used as high-fiber food ingredients.
3. It can be used as a bifidobacteria proliferation factor and is a prebiotic food ingredient.
Inulin can be used by beneficial bacteria in the human intestine, especially bifidobacteria, which can multiply 5 to 10 times. At the same time, harmful bacteria will be significantly reduced, improving the distribution of human flora and promoting health. Inulin has been listed as important bifidobacterial proliferation factor.
4. Used in milk drinks, yogurt, and liquid milk
Adding 2~5% of inulin to milk drinks, yoghurt, and liquid milk not only provides the product with the functions of dietary fiber and oligosaccharides, but also increases the consistency, giving the product a thicker creamy taste, better balanced structure, and Fuller flavor.
5. Used in baked products
Inulin is added to baked goods to develop new concept breads, such as prebiotic breads, multi-fiber white breads and even multi-fiber gluten-free breads. Inulin can increase dough stability, adjust water absorption, increase bread volume, improve bread crumb uniformity and sheeting ability.
6. Used in juice drinks, functional water drinks, sports drinks, fruit dew, and jelly
Adding 0.8~3% inulin to fruit juice drinks, functional water drinks, sports drinks, fruit juices, and jelly can make the beverages have a stronger flavor and better texture.
7. Used in milk powder, dried milk slices, cheese, and frozen desserts
Adding 8 to 10% inulin to milk powder, dried milk slices, cheese, and frozen desserts can make the product more functional, richer in flavor, and better in texture.
| Items | Limit |
| Content (%) | 91.2 |
| Moisture (g/100g) | ≤4.5 |
| pH | 5.0-7.0 |
| Impurities | No foreign body visible to normal vision |
| odor | Odorless |
| Taste | Slightly sweet |
| Appearance | White to off-white powder |
| Total Arsenic (AS) (mg/kg) | Not detected |
| Lead (Pb) (mg/kg) | Not detected |
| Total Mercury (Hg) (mg/kg) | Not detected |
| Ash (g/100g) | ≤0.2 |
| Sucrose + fructose + glucose (g/100g) | <10.0 |
| Escherichia coli (HPN/g) | <0.30 |
| Staphylococcus aureus (/25g) | Not detected |
| Total colony count (CFU/g) | <10.0 |
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