 |
Product Name: Inulin >90% HPLC
Alias: Synanthrin
Botanical From: Helianthus Tuberosus
Part From: Root
Assay Method: HPLC
Appearance: White Powder
Minimum Order Quantity: 25KG
Packaging: 25kg/Barrel. Inner PE Bag, Outer Cardboard Box.
Certificates: ISO22000, HALAL, KOSHER
Model: C110802
Introduction Of Inulin
Inulin is a heterogeneous collection of fructose polymers. It consists of a chain-terminating glucosyl portion and a repeating fructosyl portion, which are linked by β(2,1) bonds. Standard inulin has a degree of polymerization (DP) of 2-60, and after removing the fractions with a DP below 10 in the manufacturing process, the remaining product is high-performance inulin. Some articles consider the fraction with a DP below 10 as short-chain oligofructose and refer to only the long-chain molecules as inulin.
It is another form of energy storage in plants besides starch . We extracted and refined inulin products from the inulin plant, the degree of polymerization from 2 to 60 a variety of fructans of the mixture, is very ideal for functional food ingredients, but also the production of oligofructose, high fructose syrup, crystalline fructose and other products of good raw materials.
Function Of Inulin
Due to the presence of β(2,1) bonds, inulin is not digested by enzymes in the human digestive system, which contributes to its functional properties: lower calorie value, dietary fiber and prebiotics. Colorless and tasteless, it has little effect on the sensory properties of food. Oligofructose is 35% as sweet as sucrose and its sweetness is similar to sugar. Standard inulin is slightly sweet, while high performance inulin is not. Its solubility is higher than that of classic fibers. When well mixed with liquids, inulin forms a gel and a white, creamy structure similar to fat. Its three-dimensional gel network consists of insoluble submicron crystalline inulin particles that immobilize large amounts of water, ensuring its physical stability. It also improves the stability of foams and emulsions. Unlike starch, it is soluble in warm water and does not show iodine reaction. It can be hydrolyzed by acid or inulase (inulinase) to produce mainly D-fructose. Its structure is deduced to be a polysaccharide with a degree of polymerization of 32-34 by the dehydration condensation of D-fructofuranose with the fructose of sucrose by a β-1,2-bond. It is used in medicine to test the glomerular filtration capacity of the kidneys .
Introduction Of Bamboo Leaf Extract
Introduction Of Bamboo Leaf Extract
1. As multifunctional food additives
Bamboo Leaf Extract AOB is a yellow or brownish-yellow powder obtained from bamboo leaves. Its main antioxidant components include flavonoids, lactones and phenolic acids, which are characterized by both blocking the chain reaction of fat auto-oxidation and chelating transition state metal ions, acting as both primary and secondary antioxidants. It has a calm flavor and taste, no medicinal taste, bitterness and irritating odor, good water solubility, stable quality, and can effectively resist acidolysis, pyrolysis and enzymatic digestion, and is suitable for a variety of food systems.
In view of Bamboo Leaf Extract AOB's high quality, safety, odorless, low price, natural, nutritional and multi-functional, Bamboo Leaf Extract application in the food field includes but is not limited to the following: edible oil , oily food , meat products , aquatic products, fruit juices, beverages, brewing wine , and tea beverages, , brewing wine , dairy products , condiments , puffed food , pastries, etc., the recommended use amount is 0.005-0.05% .
