Product Description

Inulin is a colloidal substance present in the protoplasm of cells. Unlike starch, it dissolves easily in hot water, precipitates from water with the addition of ethanol, and does not react with iodine. Inulin is readily hydrolyzed into fructose in dilute acids, a characteristic of all fructans. It can also be hydrolyzed into fructose by inulase. Neither humans nor animals possess the enzymes to break down inulin.

Inulin is a plant-based energy reserve, making it an ideal functional food ingredient. It is also a raw material for producing oligosaccharides, polysaccharides, high-fructose syrup, and crystalline fructose.

Inulin (domestic) is derived from Jerusalem artichokes (sunchokes). It is produced through a hydrolysis and membrane separation process using spray-drying technology. Extracted from Jerusalem artichoke, it contains short-chain inulin and appears as a white, amorphous powder with good flow properties. The particle size is 80-100 mesh, and it dissolves easily in water with a mildly sweet taste.

Inulin (international) is derived from chicory. It is extracted and concentrated using spray-drying technology. The active ingredients are extracted from chicory, rich in long-chain inulin. It appears as a white, amorphous powder with good flow properties, a particle size of 80-100 mesh, dissolves easily in water, and has virtually no sweetness.

Inulin is widely used in various food industries, mainly functional foods, solid beverages, compressed candies, meal replacement powders, drinks, chewable tablets, and more.

Product Physical and Chemical Indicators

Dried inulin is a white amorphous powder. Short-chain inulin dissolves more easily in water than long-chain inulin. The solubility of inulin increases significantly with temperature; its solubility is about 6% at 10°C and about 33% at 90°C.

Short-chain inulin contains more monosaccharides and disaccharides, with sweetness about 30% to 50% of that of sucrose. Regular inulin has a slight sweetness, about 10% of sucrose's sweetness, while long-chain inulin is almost tasteless.

When the concentration of inulin solution reaches 10%-30%, it begins to form a gel. At concentrations of 40%-50%, it forms a solid gel. The gel's viscosity decreases with increasing temperature. Long-chain inulin has lower solubility and forms subtle microcrystals in water, which interact to create a smooth, creamy structure resembling fat.

Inulin is highly hygroscopic, capable of binding free water, reducing water activity. This property can be utilized in food processing to slow water evaporation, prevent spoilage, and extend shelf life.

Production Process

Internationally, chicory roots are used as raw material, with proteins and minerals removed. Inulin is obtained through spray-drying and other steps.

Domestically, Jerusalem artichoke rhizomes are used, with proteins, gums, crude fiber, and minerals removed. Inulin is produced through water extraction, ion exchange, membrane filtration, and spray-drying processes.

Test Spectrum

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Main Chemical Components

Inulin molecules consist of approximately 31 β-D-fructofuranose units and 1–2 pyranose fructose residues, linked by β-2,1-bonds. It is a linear polysaccharide formed by D-fructose connected through β(1→2) glycosidic bonds, with a glucose residue often attached at the terminal end. The degree of polymerization (DP) ranges from 2 to 60, with inulin having an average DP ≤ 9 referred to as short-chain inulin. Inulin extracted from natural plants contains both long-chain and short-chain variants.

The molecular formula of inulin is represented as GFn, where G stands for the terminal glucose unit, F stands for fructose molecules, and n represents the number of fructose units.

The tuber contains inulin, sucrose 1F-β-D-fructosyltransferase, ribulose-1,5-bisphosphate carboxylase, polyphenol oxidase, inulase, and fructo-oligosaccharides. The leaves contain heliangine, tagitinin E, erioflorin, and glandular hairs containing leptocarpin, 14-hydroxyleptocarpin, budlein A and its derivatives.

Comparison of Inulin from Jerusalem Artichoke and Chicory

  1. HPLC Comparison:
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  1. Sweetness Comparison

Short-chain inulin from Jerusalem artichoke (domestic) contains more monosaccharides and disaccharides, with sweetness ranging from 30% to 50% of sucrose. Regular inulin has a slight sweetness, about 10% of sucrose, while long-chain inulin from chicory (imported) is almost tasteless.

  1. Polymerization Degree Comparison

Inulin is categorized by DP into short-chain (DP 2–9), medium-chain (DP 10–23), and long-chain (DP 23–60). Inulin with a DP greater than 60 is technically not considered inulin. Domestic inulin consists of roughly 60% short-chain, 20% medium-chain, and 20% long-chain, while European inulin is composed of around 80% long-chain.

  1. Absorption Differences
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Effects and Functions

  1. Reduces Blood Lipid Levels

Inulin can effectively lower serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C) levels while increasing the HDL/LDL ratio, improving lipid profiles. Studies have shown that elderly patients (ages 50–90) who consumed 8g of short-chain dietary fiber daily for two weeks experienced reductions in triglycerides and total cholesterol.

  1. Does Not Raise Blood Sugar

Inulin is a carbohydrate that does not raise glucose levels in urine. It is not hydrolyzed into monosaccharides in the upper intestine, thus not increasing blood sugar or insulin levels. Research indicates that a reduction in fasting blood glucose is due to short-chain fatty acids produced by the fermentation of fructo-oligosaccharides in the colon.

  1. Promotes Mineral Absorption

Inulin significantly enhances the absorption of minerals like Ca2+, Mg2+, Zn2+, Cu2+, and Fe2+. Studies have shown that adolescents consuming 8g/day of both long-chain and short-chain inulin-type fructans over 8 weeks to a year showed increased calcium absorption and bone mineral density.

  1. Regulates Gut Microbiota and Prevents Constipation

Inulin is a natural, water-soluble dietary fiber that is resistant to gastric acid and digestion. It improves the gut environment by promoting beneficial microorganisms in the colon, enhancing gastrointestinal function, and boosting immune responses.

  1. Protects the Liver and Prevents Colon Cancer

Inulin’s fermentation in the colon produces short-chain fatty acids that reduce colon pH, inhibiting harmful bacteria growth and toxic product formation, such as ammonia and nitrosamines, which can contribute to colon cancer.

  1. Prevents Constipation and Obesity

Inulin reduces the transit time of food through the gastrointestinal tract, increases stool bulk, and helps prevent constipation. It also reduces hunger and food intake, aiding in weight loss.

  1. Contains Fructo-Oligosaccharides (FOS)

Research suggests that FOS in inulin can elevate the expression of neurotrophic factors in brain cells, potentially offering neuroprotection and antidepressant effects.

Food Applications: Dietary Fiber, Prebiotics, Sugar Substitute

Countries such as the U.S., U.K., France, Germany, and Australia, as well as Taiwan, have produced foods containing inulin and FOS. These have been used in dairy products, yogurt drinks, solid drinks, candies, biscuits, jellies, and cold beverages, particularly in health foods and products for the elderly. Inulin is also utilized as a filler, texture modifier, flavor masker, and fat substitute in various foods.

Plant Source 1: Jerusalem Artichoke

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Jerusalem artichoke, also known as sunchoke or wild sunflower, is a perennial herbaceous plant. Its underground tubers are rich in starch and inulin, a type of fructan polymer, and are edible. They can be cooked, made into porridge, pickled, sun-dried, or used as a raw material for starch and alcohol production. When planted near homes, it also adds an aesthetic touch. FAO officials have referred to Jerusalem artichoke as the "21st-century crop for both humans and animals."

Inulin is a reserve polysaccharide found in plants, primarily sourced from over 36,000 species of plants, including 11 families from dicotyledons (like Asteraceae, Campanulaceae, and Gentianaceae) and monocotyledons (such as Liliaceae and Poaceae). The tubers of Jerusalem artichoke, chicory, and the root of dahlia and thistle contain significant amounts of inulin, with Jerusalem artichoke having the highest content.

Plant Characteristics:

Height: 1-3 meters, with tuberous underground stems and fibrous roots. The stems are erect, branched, and covered with white short coarse or bristle-like hairs. Leaves are usually opposite with petioles, but upper leaves alternate; lower leaves are oval or elliptic. The large flower heads are few or many, solitary at the branch tips, with 1-2 linear-lanceolate bracts. The ray florets are typically 12-20 in number, with yellow petals that are long-elliptic. The tubular flowers are yellow, with a corolla about 6mm long. The small wedge-shaped achenes have 2-4 hairy awns at the top. The blooming period is from August to September.

Distribution:

Native to North America, introduced to China via Europe. It is now cultivated in most regions of China.

Growth Environment:

Resistant to cold and drought, the tubers can safely overwinter in frozen soil at -30°C. Early spring seedlings can withstand light frost, and autumn leaves can tolerate brief periods of -4 to -5°C. Optimal growth occurs at temperate conditions of 18-22°C with 12 hours of sunlight, which promotes tuber formation. The plant is tolerant of poor soils and can grow in areas unsuitable for other crops, such as ruins, roadside areas, and land near homes, excluding acidic soils, swamps, and saline-alkaline areas.

Main Uses:

Edible. The tubers are rich in starch and make excellent juicy fodder. Fresh stems and leaves, used as silage, have a higher nutritional value than sunflowers. The tubers are also a delicious vegetable that can be processed into pickles. Additionally, they are a source of inulin and alcohol. Inulin is used medicinally to treat diabetes and is a valuable industrial raw material.

Consumption Methods:

  1. Jerusalem Artichoke Soup: 60-90g of Jerusalem artichoke, sliced and boiled into a soup. This preparation has a diuretic effect and can be used to treat water retention, edema, and urinary difficulties. It is also suitable for diabetes.
  2. Jerusalem Artichoke Juice: 30-60g of Jerusalem artichoke, crushed, and juiced. Honey or sugar can be added for flavor. This preparation is used raw to cool the blood and alleviate intestinal heat and bleeding.
  3. Dietary Therapy: 100g of Jerusalem artichoke tubers, washed and chopped, and 100g of rice, washed and cooked into a porridge. Salt and sesame oil can be added. This preparation is suitable for those with diabetes, edema, or urinary difficulties.

Plant Source 2: Chicory

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Chicory (Cichorium intybus L.) belongs to the Asteraceae family and is a perennial herbaceous plant. The root is fleshy and short. The stem is erect, ribbed, hollow, and highly branched. The leaves are alternate, long, and lance-shaped. The flower heads are composed of blue, tongue-shaped florets.

Chicory is both a medicinal and edible plant. The leaves can be used in salads, while the roots, which contain inulin and aromatic substances, can be processed into a coffee substitute, promoting digestive function. Both the above-ground parts and the roots are used in traditional medicine under the names chicory or chicory root. It has properties that clear heat, detoxify, reduce swelling, and stimulate digestion. This plant is cold and drought-tolerant and thrives in sunny locations like field edges and slopes. It is widely distributed in China and other countries.

Inulin is widely distributed in nature and is also found in some fungi and bacteria, though plants are its primary source. Commonly consumed plants like onions, garlic, bananas, and wheat all contain inulin. However, the highest concentrations are found in Asteraceae plants, with Jerusalem artichoke (15%-20% inulin content) being the main source of domestic inulin in China, and chicory (13%-20% inulin content) being the primary source in Europe.

Packaging and Storage

Storage Conditions: Seal tightly and protect from light and heat. Store in a cool, dry, and well-ventilated place.

Packaging: Bulk: 25kg per cardboard drum; Samples: 1kg in aluminum foil bags. Custom packaging available upon request.

Transportation: Via courier or freight, with domestic courier delivery within three days and freight delivery within five days. Prices typically include domestic shipping.

Shelf Life: Two years.

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