Inulin
Frutafit® is the trade name used by Sensus America LLC for inulin, a natural functional soluble food fiber extracted from the root of the chicory plant, Cichorium intybus.
Many applications of inulin as a health-ingredient are related to its properties as a soluble, prebiotic fiber:
* in developing fiber enriched and low carbohydrate (low carb) foods
* improving Calcium uptake in the body
* promoting healthy digestive systems by stimulating healthy colon microflora
Excellent Nutritional Properties of Inulin:
LOW CALORIE
* Not digested by the human digestive system
* Contributes onlyabout 1.5 kcal/g.
SOLUBLE DIETARY FIBER
* Anti-constipation and aids stool bulking
* Calonic pH reduction
* Helps support cholesterol and triglyceride reduction
* Helps improve mineral absorption, particularly Calcium
DIABETIC FRIENDLY
* Glycemic index of zero
* No influence on blood glucose
* No stimulation of insulin excretion
STIMUATES BIFIDUS
* Preferred food for bifidobacteria
* Helps synthesis of B-vitamins
* Helps reduce harmful bacteria
* Promotes a healthy digestive system
* Helps reduce toxins and carcinogens
* Supports a healthy immune system
Besides physiological benefits, Frutafit® and Frutalosetm inulin/FOS also enhance mouth feel and taste in dairy-based products such as yogurt, beverages, and spreads through its unique texturizing properties.
Inulins are members of a widespread group of carbohydrates known as fructans. Inulins have as their subset the fructooligosaccharides (FOS). Inulin from the chicory root is a mixture of chains of fructose molecules and terminating with a single glucose moiety. The chain of fructose units varies from 2 to 60 fructose-units.
Inulin - a Functional New Food Ingredient
Frutafit® has only recently been discovered by the modern food industry as a highly functional and versatile food ingredient. Inulin is a readily water soluble dietary fiber having neutral taste, odor and color, and is low in calories.
It produces low viscosity in solution and has excellent texture modifying characteristics, especially with its synergy with gums. Inulin has excellent particle gelling qualities at higher concentrations, and has the ability to stabilize foams and emulsions.
This unique set of properties make Frutafit® inulin an ideal ingredient for replacing fat, adding fiber bulk for sugar replacement, replacing calories, and promoting healthy bifidus populations in a variety of foods such as bread, dairy products, meat, frozen desserts, baked products, and confections.
Inulin History
Fructans occur naturally in over 36,000 plant species, that include 1,200 grasses. After starch, fructans are the most plentiful carbohydrates occurring in nature. It has been estimated that as much as one third of the total vegetation on earth consists of plants that contain fructans, like inulin. Consequently, inulin-rich plants have served as main staple food sources for entire populations for centuries.
Probably the most widely consumed inulin-containing vegetable today is the onion, which is mentioned in the Bible and the Koran. However, most of the inulin consumed from plants in the U.S. is from wheat.
Before the potato was introduced in Western Europe in the latter half of the 16th century, the Jerusalem artichoke was the main source of carbohydrate for the population. Chicory, indigenous to Europe, has been extensively cultivated since the 16th century, the roots and greens (known as "Belgium endive") being widely consumed. The roots from these chicory plants were roasted for use as extender or substitute for coffee beans by post-World War II populations in England and Germany.
Australian aborigines ate Murnong, a tuberous plant rich in inulin and no starch, in the 19th century as their main vegetable food, taking in a reported 200-300 grams of inulin per day.
The Yacon, a similar tuberous plant introduced to Japan from New Zealand, is growing in popularity, and is still used by several South American Indian tribes - sources claim Dahlia, containing 90% inulin, was consumed by the Aztecs.
However, inulin (typical %) can also be found in many commonly consumed fruits and vegetables currently making up different segments of the daily human diet such as onion (2-6%), garlic (10-16%), leeks (3-10%), asparagus (2-3%), chicory (13-20%), globe artichoke (2-7%), and Jerusalem artichoke (15-20%)
