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지불 유형:	T/T
인 코텀:	FOB,CFR,CIF,EXW
최소 주문량:	25 Kilogram
수송:	Ocean,Land,Air,Express
포트:	QINGDAO,TIANJIN,SHANGHAI

Option:

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

지금 연락

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제품 속성

포장 및 배송

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제품 속성

모형: inulin 90

상표: sdblcy

원산지: 중국

유형: 영양 강화제

Organic: Yes

Non-GMO: Yes

Halal/Kosher/MUI: Yes

Material: Chicory

Sweetness: 10% sucrose

Dosage: 10g/day

Absorption Rate: Mineral Ca,Mg,Fe,Zn

포장 및 배송

판매 단위	:	Kilogram
포장 종류	:	20kg/백
사진 예	:

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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

Prebiotics Powder Inulin Good For Pets Soluble Prebiotics Fiber Inulin Png

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