Inulin is widely distributed in nature, and some fungi and bacteria also contain inulin, but its main source is plants. Plants that people eat daily, such as onions, garlic, bananas, and wheat, all contain inulin. However, inulin is mainly found in the Compositae in nature, with Jerusalem artichoke content of 14%-19% and chicory content of 15%-20%.
Application of Inulin in Food
1 Processed low-fat foods (eg cream, spreads)
Inulin is an excellent fat substitute, forming a creamy structure when fully mixed with water, which makes it easy to replace fat in foods and provides a smooth mouthfeel, well-balanced flavor. It can replace fat into fiber, increase the tight taste of the product and stably improve the dispersion of emulsification. It can replace 30~60% of fat in cream and spread food processing.
2 Configure a high-fiber meal
Inulin has good solubility in water, which makes it possible to combine with water-based systems and contain rich water-soluble dietary fiber, unlike other fibers that cause precipitation problems. It is very convenient to use inulin as a fiber ingredient, and it can make The organoleptic properties have been improved, and they can help the body 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 and belongs to prebiotic food ingredients
Inulin can be used by beneficial bacteria in the human gut, especially bifidobacteria can multiply by 5 to 10 times, while harmful bacteria will be significantly reduced, improve the distribution of human flora, and promote health. Inulin has been listed as an important Bifidobacterium proliferation factor.
4 For milk drinks, yogurt, liquid milk
Adding 2~5% of inulin to milk beverages, yogurt and liquid milk not only makes the products have the functions of dietary fiber and oligosaccharides, but also increases the consistency, giving the products a thicker creamy taste, better balanced structure and Fuller flavor.
5 For baked goods
Inulin is added to bakery products for the development of new bread concepts, such as prebiotic bread, multi-fiber white bread and 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 For fruit juice drinks, functional water drinks, sports drinks, fruit juices, jelly
Adding 0.8~3% of inulin to fruit juice drinks, functional water drinks, sports drinks, fruit dew and jelly can make the drinks stronger in flavor and better in texture.
7 For milk powder, dried milk slices, cheese, frozen desserts
Adding 8-10% inulin to milk powder, dried milk slices, cheese, and frozen desserts can make the product more functional, stronger in flavor and better in texture.
8 For health food
At present, inulin has been approved as a nutritional supplement in food by more than 40 countries in the world. As raw materials and carriers of various healthy foods such as prevention and treatment of constipation, diabetes, obesity, etc. Inulin is one of the best ingredients or functional ingredients for regulating intestinal flora, regulating blood lipids, promoting calcium or mineral absorption and other health food or functional food (diet food).