| Type de paiement: | T/T |
| Incoterm: | FOB,CFR,CIF,EXW |
| Quantité de commande minimum: | 25 Kilogram |
| transport: | Ocean,Land,Air,Express |
| Hafen: | QINGDAO,TIANJIN,SHANGHAI |
Modèle: inulin 90
marque: Sdblcy
Lieu D'origine: Chine
Types De: Améliorateurs de la nutrition
Organic: Yes
Non-GMO: Yes
Halal/Kosher/MUI: Yes
Material: Chicory
Sweetness: 10% sucrose
Dosage: 10g/day
Absorption Rate: Mineral Ca,Mg,Fe,Zn
| Unités de vente | : | Kilogram |
| Type de colis | : | 20 kg / sac |
| Exemple d’image | : |
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Inulin is made from chicory roots. These roots create an incredible clean label ingredient that is used widely across the food and beverage industry called chicory root fiber.
Inulins occur naturally in chicory roots. Originally it is a mix of high molecular fructans and some low molecular part, all linked by β(2,1) bonds, which are not digestible in the human intestinal tract. The approval status in the United States is GRAS, in most other countries inulin has food status.
Inulin has an energy content of typically 1.5 kcal/g, but there are differences in the approved value from country to country within a range from 0 to 2 kcal/g
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Chicory Inulin Specification: |
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Dry matter content |
≥95.5% |
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Composition based on dry matter |
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Total Carbohydrates |
≥99.8% |
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inulin (DP2-60) |
≥90.0% |
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Sugars (Fructose, Glucose, Sucrose) |
≤10.0% |
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Ash |
≤0.2% |
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Heavy metals |
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Pb |
≤0.3mg/kg |
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As |
≤0.1mg/kg |
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Cd |
≤0.1mg/kg |
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Hg |
≤0.01mg/kg |
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Microbiological |
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Aerobic plate count |
≤1,000cfu/g |
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Moulds |
≤20cfu/g |
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Yeasts |
≤20cfu/g |
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Coliforms |
<10cfu/g |
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E. coli |
<10cfu/g |
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Staphylococcus aureus |
absent/1g |
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Salmonella |
absent/25g |
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1. The sweetness of inulin is just 1-14% compared to sucrose, depending on the chain length. The taste is neutral 2. Inulin provides gel-forming properties. The solubility of inulin in water is limited, at higher molecular weights just a few percent 3. Inulins are thermally stable in short food processing steps, but some hydrolysis, dependent on time and temperature and at lower pH, will occur. Inulin in baking therefore offers some browning (Maillard reaction plus caramelization) 4. Inulins are hygroscopic and act as humectants 5. In respect to laxation inulin is tolerated quite well at single doses of 5 g, total daily up to 15–20 g, but increasingly flatulence will occur. 6. Inulin has synergistic sweetness effects with saccharine, aspartame, and acesulfame K 7. Inulins may be used in many applications to improve the nutritional profile of products 8. Caloric value: Inulin has an energy content of typically 1.5 kcal/g, but there are differences in the approved value from country to country within a range from 0 to 2 kcal/g 9. In moisture-containing systems such as waffles a partial fat replacement is possible 10. Fibre enrichment. Inulin is a prebiotic fibre 11. Low glycaemic index and load. The reported GI value is 14 for native inulin and 5 for commercial long-chain inulin 12. For sugar replacement such as in wafer filling creams, due to costs and physiological reasons just small additions result in a lower cream sweetness and an increase in fibres.
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1. Reduces Constipation 2. Improves Gut Health by Acting Like a Prebiotic 3. Helps Curb Appetite 4. Boosts Heart Health and Lowers Metabolic Syndrome Risk Factors 5. Can Replace Sugar and Flour in Recipes 6. Increases Calcium Absorption
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Inulin is not only a dietary fiber, but also a prebiotics. Inulin crystal and syrup can be used in bakery,beverage,breakfast cereals and cereals bars,dairy,Ice Cream,Pet food, feed ingredients,savory,infant and young children nutrition,healthcare nutrition,confectionery
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Série de prébiotiques
Isomalto-oligosaccharide 900 maïs / piioca poudre et sirop
Galacto-oligosaccharides en poudre et sirop （27% ， 57% ， 70% ， 90% ）
Xylo-oligosaccharide poudre et sirop (35%, 70%, 95%)
Série de fibres alimentaires
Dextrine résistante (fibre de maïs soluble / fibre de tapioca) poudre et sirop
Série sans sucre plus douce
Allumer la poudre et le sirop
Maltitol 50 à 75% de sirop
Autre
Isomaltulose (palatinose)
Fructose cristallin
Maltodextrine organique
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