Chicory Root Extract Powder 90% Inulin

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.

Inulin is also a fructan. Fructans are basically a type of fructose or sugar that acts as a prebiotic for the gut by feeding the good bacteria. The gut bacteria then converts inulin into short chain fatty acids that help enhance colon health and provide a range of other benefits.

Bailong is the leading production enterprise of Fructo-Oligosachharide Powder 95% (FOS), Isomalto-Oligosaccharide Powder (IMO), Xylo-Oligosaccharide Powder and syrup (XOS), Polydextrose Powder and syrup, Resistant Dextrin Powder and syrup, Allulose Crystal and syrup and Galacto-Oligosaccharide Powder and syrup (GOS) in China. Those products can replace sugar and be applied in healthy food, functional beverages, baby food etc.

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.