| Uses |
Inulin is a nondigestible oligosaccharide containing fructose which
provides texture, rheology, dietary fiber properties, and selective fer-
mentation by colon bacteria. commercially obtained from chicory
root; common sources include onion, garlic, leek, asparagus, and
jerusalem artichoke. it is a hygroscopic powder with solubility in
water dependent on water temperature. with increasing concentra-
tion, viscosity gradually increases, and at about 30% concentration,
it can form discrete particle gels which are characterized as creamy
and fat-like. it is not hydrolyzed by the digestive system. it func-
tions as a prebiotic, passing into the colon where it is preferentially
fermented by healthy bacteria such as bifidobacteria and lactobacilli
to increase their proliferation and inhibit unwanted bacteria. it is
used in ice cream products to replace fat and sugar, and in baked
goods.
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