Is inulin natural

Be. Inulin is a mixture of a class of naturally occurring fructans. Fructans are carbohydrates that are formed by the (2-1) chain of fruit grain units and terminated by glucose units.

In general, the average degree of polymerization of fructans in commercial inulin is 10-30, which contains a small amount of fructooligosaccharides. The presence of inulin can be found in almost all plants, and it is another form of energy storage for plants in addition to starch. We extract and refine inulin products from Jerusalem artichoke plants, with a polymerization degree from a mixture of more than 2 60 kinds of fructans, which is an ideal functional food ingredient and a good raw material for the production of fructooligosaccharides, high fructose syrup, crystalline fructose and other products.

There are many kinds, the specific ones are natural and synthetic, and most of the imported ones are natural, you can consult Beijing Derunfeng Technology Co., Ltd., they have imported natural inulin, I have bought it.

Reserve polysaccharides in plants. Inulin is mainly found in plants, and more than 36,000 species have been found, including 11 families of dicotyledonous plants, such as Asteraceae, Platycodonaceae, and Gentianaceae, and monocots in Liliaceae and Poaceae. For example, the tubers of Jerusalem artichoke and chicory, the tubers of Geanzhu peony (Dahlia) and the roots of thistle are rich in inulin, and the content of inulin is the highest in the new sugar source.

Reserve polysaccharides in plants. Inulin is mainly found in plants, and more than 36,000 species have been found, including 11 families of dicotyledonous plants, such as Asteraceae, Platycodonaceae, and Gentianaceae, and monocots in Liliaceae and Poaceae. For example, the tubers of Jerusalem artichoke and chicory, the tuber roots of peonies (Dahlia), and the roots of thistles are rich in inulin, among which the content of inulin is the highest in the new sugar source.

The inulin molecule is composed of about 31 d fructofuran and 1 2 pyrinulin residues, and the fructose residues can be linked by 2,1 bonds. It is a linear straight-chain polysaccharide formed by the (1 2) glycosidic bond of d fructose, often with a glucose residue at the end, and the degree of polymerization (dp) is 2 60, among which the inulin with an average degree of polymerization dp 9 is also called short-chain inulin, and the inulin extracted from natural plants contains both long and short chains. The molecular formula of inulin is expressed as GFN, where g represents the terminal glucose unit, f represents the fructose molecule, and n represents the number of units of fructose.

Inulin, also known as inulin, is a reserve polysaccharide in plants. Inulin is mainly found in plants, and people eat onions, garlic, bananas, wheat, etc. Inulin is also an excellent fat substitute, and when combined with water, it can form a creamy gel, which is commonly used in ice cream, cream, spreads and other products.

The intake of inulin is usually around 10 grams per day.

Due to its sweet taste, inulin is also sometimes used as a low-calorie "sugar substitute" additive.

Inulin additives are used in a variety of food products, such as dairy products, ice cream, bread, baked goods, sand and luhui paste, meat products, etc., with content generally between 2% and 10%, while in cereals and chocolates, the content can be as high as 25% to 30%.

Inulin, also known as inulin, is a reserve polysaccharide in plants. Inulin is mainly found in plants, and onions, garlic, bananas, wheat, etc., which are eaten daily, contain inulin. Inulin is also an excellent fat substitute, which can be combined with water to form a creamy gel, which is commonly used in ice cream, cream, spreads and other products.

The intake of inulin is usually about 10 grams per pure lead mountain day.

Due to its sweet taste, inulin is also sometimes used as a low-calorie "sugar substitute" additive.

Inulin additives are used in a variety of food products, such as dairy products, ice cream, bread, baked goods, salad dressings, meat products, etc., with content generally between 2% and 10%, and in cereals and chocolates, the content can be as high as 25% to 30%.

When it comes to inulin, I believe that many people don't know what this thing is, in fact, this is very normal, because the word inulin is very rare in the first place, and it is not surprising that everyone is not clear. So let's take a look at what inulin is today.

What is inulin

Inulin is a reserve polysaccharide in plants, mainly in plants, and more than 36,000 species have been found, including 11 families such as Asteraceae, Platycodoniae, and Gentian in dicots, and liliaceae and grass in monocots. For example, inulin is abundant in the tubers of Jerusalem artichoke, chicory, the tuber roots of Geanzhu peony (Dahlia), and the roots of thistle, among which Jerusalem artichoke has the highest inulin content.

The process of inulin

In foreign countries, chicory root is used as raw material, and after removing protein and minerals, inulin is obtained by spray drying and other steps. In China, Jerusalem artichoke (Artichoke) rhizome is used as raw material to remove protein, gum, crude fiber and minerals, and inulin is obtained by water extraction, ion exchange, membrane filtration, spray drying and other production processes.

Prospects for inulin

Inulin has a wide range of applications, at present, inulin has been widely used in middle-aged and elderly milk powder, milk tablets, beverages, herbal tea. Although there is no infant milk powder with inulin added in China, more and more foreign infant milk powder with inulin has begun to enter China, and there is no doubt that inulin is harmless to infant health. As people have a deeper and deeper understanding of inulin, it is believed that inulin will soon become a new star in China's food raw materials.

Regulate intestinal microflora, improve intestinal health, prevent constipation, inulin is a natural water-soluble dietary fiber, almost can not be skinned or lack of gastric acid hydrolysis and digestion, only in the colon by beneficial microorganisms utilization, thereby improving the intestinal environment.

Studies have shown that the degree of proliferation of bifidobacteria depends on the number of initial bifidobacteria in the human large intestine, and when the number of initial bifidobacteria decreases, the proliferation effect is obvious after the use of inulin;

When the initial number of bifidobacteria is large, the effect after using inulin is not obvious, and secondly, after ingesting inulin, it can enhance gastrointestinal peristalsis, improve gastrointestinal function, increase digestion and appetite, and improve the body's immunity.