Inulin
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Inulin is a naturally occurring dietary fiber extracted from the chicory root and
Jerusalem artichokes.
Inulin is a term applied to a heterogeneous blend of fructose polymers found
widely distributed in nature as plant storage carbohydrates. Oligofructose is a
subgroup of inulin, consisting of polymers with a degree of polymerization (DP)
<=10.
Production Process
The manufacturing process for inulin is rather similar to that of sugar extracted
from sugar beets. The roots are typically harvested, sliced and washed. Inulin is
then extracted from the root by using a hot water diffusion process, then
purified and dried
Uses
According to TIC GUMS, it acts as a probiotic which nourishes beneficial bacteria
Inulin and oligofructose are not digested in the upper gastrointestinal tract;
therefore, they have a reduced caloric value.
Reference
[1] http://www.ticgums.com/product-overview.asp#TICA-algin
[2] Kathy R. Niness Inulin and Oligofructose: What Are They? Journal of Nutrition.
1999;129:1402S-1406S
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