Inulin
Orafti® inulin is a white, odourless, soluble powder with a slightly sweet taste and no aftertaste. It is a mixture of oligo- and polysaccharides which are composed of fructose units connected by ß (2-1) links. Almost every molecule is terminated by a glucose unit. The total number of fructose or glucose units (Degree of Polymerisation or DP) of chicory inulin ranges mainly between 2 and 60.
Inulin can stabilise water into a creamy structure with the same mouthfeel as fat. This enables product developers to replace part of the fat content with Orafti® and reduce the energy content of products, while maintaining a smooth, creamy texture.
Inulin can be used to improve the body and mouthfeel of low-fat products, delivering roundness and creaminess as well as a better balanced flavour. It also stabilises emulsions and dispersions and improves the stability of mousses and foams.
Inulin content Glucose/ Fructose / Sucrose Average DP (Degree of Polymerisation) Sweetness Technical Orafti®ST-Gel Orafti®GR ~92% ~8% ≥10 10% Granulated Inulin Orafti®HP 100% 0% >23 0% High performance Inulin for fat replacement at low temperatures Orafti®HPX 100% 0% ≥23 0% High performance Inulin for fat replacement at high temperatures Orafti®LGI ~96% ~4% ≥8 20% Low sugar Inulin Orafti®HSI 86% 14% <10 25% High soluble Inulin
Properties
~92%
~8%
≥10
10%
Standard Inulin gel for high dispersability
Oligofructose Chicory root Fiber Prebiotic Food Ingredient Inulin Digestive Health Bone Health Weight Management Calcium Food Supplements Fibre
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