Want the proven benefits of a pre-biotic while improving texture and enhancing flavor? Need fiber enrichment or an all-natural ingredient to replace fat and sugar? Looking for ways to enhance calcium absorption or increase nutritional benefits of processed foods?
Consider using PRI™ Inulin or FOS - remarkably functional food ingredients that provide strong and diverse nutritional benefits for a broad array of applications.
What is Inulin?
Inulin is a prebiotic dietary fiber that enhances mineral absorption while promoting the growth of healthy gut micro flora. Inulin is a fructo-oligosaccarid (FOS or oligofructose) and water-soluable dietary fiber that can be found in more than 36,000 types of plants worldwide but is most commonly extracted from agave, chicory or Jerusalem artichoke. Inulin brings strong nutritional benefits to dairy and bakes products, beverages, cereals, and cereal bars. as a natural dietary fiber in highly soluble and colorless form. Inulin is mainly comprised of fructose units and typically has a terminal glucose. The fructose units in inulin are joined by a beta (2-1) glycosidic link. Plant inulin generally contains between 2 to 60 fructose units.
Why is Inulin used in technical applications?
Inulin is an extremely flexible ingredient in processed foods that serves as both sugar and fat replacement in addition to providing fiber enrichment. As a fat replacement it improves the taste, texture, and mouth feel of reduced-fat and fat-free dairy products. Cereal based products such as crackers, breads and breakfast cereals exhibit improved structure and crispness.
Consider using PRI™ Inulin or FOS - remarkably functional food ingredients that provide strong and diverse nutritional benefits for a broad array of applications.
What is Inulin?
Inulin is a prebiotic dietary fiber that enhances mineral absorption while promoting the growth of healthy gut micro flora. Inulin is a fructo-oligosaccarid (FOS or oligofructose) and water-soluable dietary fiber that can be found in more than 36,000 types of plants worldwide but is most commonly extracted from agave, chicory or Jerusalem artichoke. Inulin brings strong nutritional benefits to dairy and bakes products, beverages, cereals, and cereal bars. as a natural dietary fiber in highly soluble and colorless form. Inulin is mainly comprised of fructose units and typically has a terminal glucose. The fructose units in inulin are joined by a beta (2-1) glycosidic link. Plant inulin generally contains between 2 to 60 fructose units.
Why is Inulin used in technical applications?
Inulin is an extremely flexible ingredient in processed foods that serves as both sugar and fat replacement in addition to providing fiber enrichment. As a fat replacement it improves the taste, texture, and mouth feel of reduced-fat and fat-free dairy products. Cereal based products such as crackers, breads and breakfast cereals exhibit improved structure and crispness.
