Roíz de achicoria de inulina en polvo de alimentos para alimentos

Roíz de achicoria de inulina en polvo de alimentos para alimentos

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Tipo de Pago:	T/T
Incoterm:	FOB,CFR,CIF,EXW
Cantidad de pedido mínima:	25 Kilogram
transporte:	Ocean,Land,Air,Express
Hafen:	QINGDAO,TIANJIN,SHANGHAI

Option:

White crystal
sweetness 10% sucrose
water soluble
Dry matter content ≥95.5%
inulin (DP2-60) ≥90.0%
Sugars (Fructose, Glucose, Sucrose) ≤10.0%

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Descripción

Atributos del producto

Embalaje y entrega

Descripción

Atributos del producto

Modelo: inulin 90

Marca: Sdblcy

Lugar De Origen: porcelana

Tipos De: Potenciadores de la nutrición

Organic: Yes

Non-GMO: Yes

Halal/Kosher/MUI: Yes

Material: Chicory

Sweetness: 10% sucrose

Dosage: 10g/day

Absorption Rate: Mineral Ca,Mg,Fe,Zn

Embalaje y entrega

Unidades de venta	:	Kilogram
Tipo de paquete	:	20 kg/bolsa
Ejemplo de una imagen	:

Descripción

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.

Inulin is built of up of 2–60 fructose units linked via β-(2, 1) glycosidic bonds with a terminal glucose. Naturally occurring inulin is polydisperse varying in its degree of polymerization (i.e., molecular weight). The term fructo-oligosaccharides is frequently used for inulin with < 10 fructose units. Removal of fractions with degree of polymerization < 10 yields high performance inulin.

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Chicory Inulin Specification:
Dry matter content	≥95.5%
Composition based on dry matter
Total Carbohydrates	≥99.8%
inulin (DP2-60)	≥90.0%
Sugars (Fructose, Glucose, Sucrose)	≤10.0%
Sugars (Fructose, Glucose, Sucrose)	≤10.0%
Ash	≤0.2%
Heavy metals
Pb	≤0.3mg/kg
As	≤0.1mg/kg
Cd	≤0.1mg/kg
Hg	≤0.01mg/kg
Microbiological
Aerobic plate count	≤1,000cfu/g
Moulds	≤20cfu/g
Yeasts	≤20cfu/g
Coliforms	<10cfu/g
E. coli	<10cfu/g
Staphylococcus aureus	absent/1g
Salmonella	absent/25g

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.

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

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