Inulin - Healthy natural Soluble Dietary Fiber
PRODUCT INTRODUCTION
Inulin is a polysaccharide that exists naturally in plants and is also a soluble dietary fiber. Inulin molecules are composed of about 31 β-D-fructose and 1~2 pyranoside residues polymerized, and the fructose residues can be connected with each other by β-2,1-bonds. It is a linear straight-chain polysaccharide made of D-fructose linked by β(1→2) glycosidic bond, often with a glucose residue at the end, and the degree of polymerization (DP) is 2~60, among which inulin with an average DP ≤9 is also called short-chain inulin.
Inulin is another form of energy storage in plants other than starch, and is a very ideal ingredient for functional foods, as well as a good raw material for the production of Oligofructose, polyfructose, high fructose syrup, Crystalline Fructose and other products.
Natural inulin is the natural presence of chicory root after removing impurities, and the degree of polymerization is full, between 2 and 60; short-chain instant inulin is natural inulin with some long chains removed, and the degree of polymerization ranges from 2 to 25 in the gray part of the above chart. The degree of polymerization is different and the site of fermentation in the colon is different.
PHYSIOLOGICAL CHARACTERISTICS
1. Low calorie: Inulin is not digested in the digestive system, so it does not provide heat for the body, and when it undergoes fermentation in the colon, it generates less heat. The calorific value of inulin is about 4.2-6.3 KJ/g, while the heat generated by the metabolism of fat in the body is 38.7 KJ/g. Therefore, by partially or fully replacing fat with inulin, low-energy health products can be developed.
2. Non-insulin dependent: Inulin can be hydrolyzed and completely fermented by intestinal microorganisms to produce gases and short-chain fatty acids (SCFAs), so inulin does not cause fluctuations in blood glucose levels when it is ingested. For diabetic patients, inulin can be consumed as food.
3. Non-caries:Inulin cannot be used by microorganisms in the mouth, so it is not harmful to teeth and can be used as a new type of sugar substitute.
4. Promote the proliferation of bifidobacteria and improve the intestinal microenvironment
Inulin is not digested in the stomach and small intestine, but directly enters the large intestine and is preferentially used by beneficial microorganisms in the large intestine, such as bifidobacteria and lactic acid bacteria. The fatty acids, lactic acid and antibacterial substances produced by the fermentation of beneficial bacteria can inhibit the growth of pathogenic bacteria, reduce the formation of spoilage factors and toxic substances, and reduce the chance of intestinal infections.
5. Control blood lipids and stabilize blood sugar
Inulin adsorbs bile and cholesterol and fermentation degradation products have an inhibitory effect on cholesterol. The adsorbed inulin in the upper part of the intestine will not be hydrolyzed into monosaccharides by the body enzymes, so it will not affect the blood glucose level and insulin content, and inulin has been used as one of the special foods for diabetics in the early 20th century. Meanwhile, inulin can promote the absorption of Mg2+ by the body, thus stabilizing blood sugar. It can promote the body's absorption of Mg2+, which can stabilize blood sugar.
6. Promote the synthesis of vitamins and absorption of minerals
The inulin-mineral complex is degraded during intestinal fermentation, thus releasing minerals that are better absorbed by the intestine. In addition, the fermentation products can lower the intestinal pH by 1-2 units, making many minerals in the ionic state easier to be absorbed. In addition, the metabolites of inulin can promote the synthesis of B vitamins and improve the immunity and metabolic capacity of the body.
APPLICATION AND REGULATIONS
Based on its various health functions, inulin is widely used in consumer products around the world. Inulin can be used as fat substitutes, quality improvers, flavor masking agents, humectants and fillers in food products. It has been successfully used in Dietary Supplements, functional beverages, dairy products, snack foods, health foods, special medical foods and pet foods. Meanwhile, inulin is also used in animal feed, animal food, cosmetics, medicine and other fields. It is also used to a certain extent in animal feed, animal food, cosmetics and medicine.
- FDA has confirmed that inulin is a GRAS (Generally Recognized as Safe Substance) with an effective daily intake of 5 grams and a recommended maximum
The recommended maximum daily intake is 15~20 grams.
- In 2009, China officially approved inulin as a new resource food.
- In 2015, the European Union issued a regulation (EU2015/2314, approving the health claim that chicory inulin helps maintain normal intestinal function. According to the latest regulation, the conditions of use for chicory inulin are 12g daily intake to obtain effective function.
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