Inulin powder, derived from Jerusalem artichoke or chicory, is a natural fructooligosaccharide consisting of a fructose complex linked by < 60 fructose units linked by a P(2-1 bond). Inulin is slightly sweet, odorless, the degree of polymerization is 2-60, the average is 9, and the chain length varies according to the plant species, growth period, climate and soil conditions.

Inulin is highly soluble in water, stable to heat, and has a low pH. Inulin, a functional fructooligosaccharide, is also a soluble dietary fiber.

Inulin powder can increase viscosity, improve the water-binding ability of food, improve the tissue structure of food, and make the structure compact. It improves the taste and texture of food and has a long-lasting effect, so it can be replaced with fat and sugar in food and beverages.

Food applications

1. Processed low-fat foods (such as cream, spreadable foods) - Inulin powder is an excellent fat substitute that forms a creamy structure when completely mixed with water, which makes it easy to replace fat in foods and provides a smooth mouthfeel, good balance and full flavor. It can replace fat into fiber, increase the tightness and taste of the product, and can stably improve the dispersion of emulsification, and can replace 30~60% of the fat in cream and spreadable food processing.
   
   
2. Configure a high-fiber diet - Inulin powder has good solubility in water, which allows it to be combined with water-based systems, rich in water-soluble dietary fiber, unlike other fibers that produce precipitation problems, the use of inulin as a fiber ingredient is very convenient, and can improve the sensory properties, they can help the body to obtain a more balanced diet, so it can be used as a high-fiber food ingredient.
   
   
3. It can be used as a proliferative factor for bifidobacteria, which is a prebiotic food ingredient - Inulin powder can be used by beneficial bacteria in the human intestine, especially can make Bifidobacteria proliferate 5~10 times, and the harmful bacteria will be significantly reduced, improve the distribution of human flora, and promote health, Inulin has been listed as an important bifidobacteria proliferative factor.
   
   
4. It is used in milk drinks, sour milk and liquid milk - In addition to adding 2~5% of inulin to milk drinks, sour milk and liquid milk, the product has the functions of dietary fiber and oligosaccharides, and can also increase the consistency and give the product a thicker creamy taste, better balanced structure and fuller flavor.
   
   
5. Used for baking products - The addition of inulin powder to baked goods is used to develop 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 uniformity and flake formation capacity.
   
   
6. It is used in fruit juice drinks, functional water drinks, sports drinks, fruit juice and jelly - Add 0.8~3% of inulin to fruit juice drinks, functional water drinks, sports drinks, fruit juice and jelly to make the beverage flavor stronger and the texture better.
   
   
7. It is used for milk powder, fresh milk dried eating tablets, cheese, and frozen sweet.

Inulin is one of the easily soluble dietary fibers found so far, with excellent solubility, solubility of 60g/L in water at 10 °C and 330g/L in water at 90 °C, especially easy to disperse in beverages, milk, yogurt and dairy products. Low-fat foods with inulin have the same taste as full-fat products.