INULIN

Inulin is a depot polysaccharide found in many plants. It is usually found in roots and root stems.

Commercially there are two cultivated plants that contain sufficient growth for extraction;

• Chicory (Cichorium intybu L.)
• Yeast (Helianthus tuberosus)

The reason why chicory is more common in inulin production is that inulin production from chicory roots is close to the sugar production process from sugar beet, and that these process equipment are suitable for inulin production. It belongs to the class of carbohydrates and is known as fructants. Oligofructose is obtained by enzymatic hydrolysis of inulin.

Inulin is colorless and odorless. Slightly sweet when dissolved in water.

DANDELION

Water: 74%

Inulin: 16%

Earring: 7%

Soluble without sugar: 3%  

   The areas where inulin is used are classified into 3 groups:

Fermented dairy products: Yogurt, Milk drinks, Skim Milk and so on.
Non-fermented dairy products: ice cream, chocolate milk, etc.
Other products: Baked goods and bread, carrot juice, mayonnaise, sauces, pastry, desserts and so on.

TYPES OF INULIN

Inulin is available in powder and liquid form. These products have different chain lengths and resolutions.

* Fibruline® Instant * Fibrulose® F97

* Fibruline® S30                 * Fibrulose® LCF

 * Fibruline® XL

FOOD

• Food Supplement
• Prebiotic Mixtures
• Bakery Products :  Bread, Cake, Pastry, Cookies…
• Beverages  :  Cold-Hot Drinks, Mixtures…
• Chocolate
• Ice cream
• Candies: Jelly Beans, Candy Types…
• Bar Products
• Powder Mixtures
• Veterinary Products: Animal Digestion, Egg Hardness in Chickens…

• Inulin is used in the food industry because of its functional properties, low calorie value, nutritional fiber and prebiotic effects. Foods that have a positive effect on health when taken into the body are called functional nutrients.
• Nearly 85% of INULIN consists of fiber. It regulates the functioning of the intestines by being a great source of fiber. In addition to being a source of prebiotic fiber, the ingredients can be used as a holder together with flour instead of flour.
• Used as a gel, thickener and sweetener.
• Lower calorie than other carbohydrates,
• Inulin is mixed with water to form a gel. This gel produces the same texture of fat in food and the same feeling of fat in the mouth. In many foods, 1 gram of oil can be replaced with 0.35 grams of inulin. The substitution of fat with inulin has been accomplished successfully in dairy products, frozen desserts, sauces, soups and even meat products.

• A popular prebiotic
• Contains high amounts of fiber
• Can be used as a healthy alternative to flour in recipes

Use in Animal Feed

• Used to reduce odors in food and feces, used as pet food to facilitate digestion.
• It is used in case of changing the use of prophylactic antibiotics in chickens and rabbits.

Alcohol Industry

• It is used as raw material for the production of alcoholic beverages.

MEDICINE

• By affecting the absorption of many minerals, especially calcium, it increases bone mineral density and reduces the risk of osteoporosis.
• Stimulates the immune system,
• Reduces liver fat production,
• Reduce the risk of cardiovascular disease by preventing hyperinsulinemia,
• Prevents the formation of diarrhea by increasing bowel movements and constipation, preventing the growth of bifodobacteria from the negative and positive bacteria.
• By reducing or preventing malignant tumor formation, they reduce the risk of colon cancer.
• It is used to determine the Glamor filtration rate (GFR) to help measure liver function.

COSMETIC

• Improves the stability and emulsion properties of foams and crère,
• Provides an oil-like, creamy structure by providing stability with water,
• 3% inulin is used in the chemical components produced from chicory in hair conditioners. Inulin active substance derived from chicory opens and strengthens the entangled hair.