| Customization: | Available |
|---|---|
| Certification: | RoHS, BRC, ISO, FDA, HACCP |
| Assay Method: | HPLC-MS, GPC, HPLC, UV |
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Product Name
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Inulin Powder
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Part of Use
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Chicory Root
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Botanical Source
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Helianthus tuberosus
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Specification
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90%,95%
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Taste
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Slightly sweet
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Appearance
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White Fine Powder
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Particle Size
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98% pass 80 mesh
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Shelf Life
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24 Months properly stored.
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1. Processed low-fat foods (such as butter, spreads) Inulin is an excellent fat replacer, forming a creamy structure when thoroughly mixed with water, which makes it easy to replace fat in foods and provides a smooth mouthfeel, well-balanced and rounded flavour. It can replace fat into fiber, increase the compactness and taste of the product, and can stably improve the dispersion of emulsification. It can replace 30-60% of fat in cream and spread food processing.
2. Configure a high-fiber diet Inulin has good solubility in water, which enables it to be combined with water-based systems. It is rich in water-soluble dietary fiber, unlike other fibers that cause precipitation problems. It is very convenient to use inulin as a fiber ingredient, and can make The organoleptic properties are improved, and they help the body to achieve a more balanced diet, so they can be used as high fiber food ingredients.
3. It can be used as a bifidobacteria proliferation factor, which belongs to prebiotic food ingredients Inulin can be utilized by beneficial bacteria in the human intestinal tract, especially bifidobacteria can multiply by 5-10 times, while harmful bacteria will be significantly reduced, improving the distribution of human flora and promoting health.
4. Used in milk drinks, yogurt and liquid milk Adding 2~5% inulin to milk drinks, yogurt and liquid milk can not only make the product have the functions of dietary fiber and oligosaccharides, but also increase the consistency, giving the product a thicker creamy taste, a better balanced structure and Fuller flavor.
5. For bakery products Adding inulin to bakery products is used to develop new concept breads, such as prebiotic bread, multi-fiber white bread or even multi-fiber gluten-free bread. Inulin can increase dough stability, adjust water absorption, increase bread volume, improve bread crumb uniformity and sheeting ability.
6. Used in fruit juice drinks, functional water drinks, sports drinks, fruit dew, jelly Adding 0.8-3% inulin to fruit juice drinks, functional water drinks, sports drinks, fruit dew, and jelly can make the drink more concentrated and better in texture.
7. Used in milk powder, fresh milk dry food slices, cheese, frozen desserts Adding 8-10% inulin to milk powder, fresh milk dry slices, cheese, and frozen desserts can make the product more functional, stronger in flavor, and better in texture.
| Physical & Chemical | ||
| Appearance | White powder | Conform |
| Odor | Characteristic | Characteristic |
| Particle Size | 98% pass 80mesh | Complies |
| Loss on Drying | ≤5.0% | 3.65% |
| Ash | ≤5.0% | 1.96% |
| Solvent Residue | Meet USP standard | Complies |
| Pesticide Residue | Meet USP standard | Complies |
| Heavy Metal | ||
| Lead (Pb) | ≤2.0ppm | Conform |
| Microorganism | ||
| Total Plate Count | ≤1000cfu/g | Conform |
| Yeasts and Molds | ≤100cfu/g | Conform |
| Saimonella | Negative/25g | Conform |
| E.coli | Negative | Conform |
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