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From chicory root to fiber - All about inulin From chicory root to fiber - All about inulin pag. 9 pag. 10 Expertise Global supplier Sensus is worldwide specialist in chicory root fiber. It manufactures Frutafit® inulin and Frutalose® oligofructose. These functional ingredients are used all over the world to make a wide range of food products. The specialized database was created for every food code in the 1994-1996 CSFII that included a food source of inulin and oligofructose. The amount of inulin and oligofructose in each food was calculated to yield inulin and oligofructose values for ?2700 food codes in the Food Coding Database. Oligofructose is a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) =10. Inulin and oligofructose are not digested in the upper gastrointestinal tract; therefore, they have a reduced caloric value. They stimulate the growth of intestinal bifidobacteria. Nutritional and Health Bene?ts of Inulin and Oligofructose Presence of Inulin and Oligofructose in the Diets of Americans1 Alanna J. Moshfegh,2 James E. Friday, Joseph P. Goldman and Jaspreet K. Chug Ahuja Food Surveys Research Group, Beltsville Human Nutrition Research Center, Agricultural Research Service, Chicory Root Fiber, Inulin, Oligofructose And Fructooligosaccharides (FOS) Source. Chicory (Cichorium intibus L.) is a biennial plant in the Asteraceia family that is also known as succory, hendibeh, blue daisy, blue dandelion, blue weed and coffeeweed.The root stores the carbohydrate energy known as inulin. 1 Oligofructose preferentially enriched for bi?do-bacteria when compared to inulin and sucrose. Experi-ments with a three-stage continuous culture model of the human colon further con?rmed the bi?dogenic effect of oligofructose. Karppinen et al. (2000) compared the in Oligofructose has a lower calorific value (1.5 kcal/g) than normal carbohydrates due to the ?(2 1) bonds linking the fructose molecules. Oligofructose is widely used as a sugar substitute, designed to reduce the calories of foods such as ice cream, dairy products and confectionary, without affecting sweetness and texture. Benefits of Inulin. As a soluble dietary fiber, inulin has many benefits. With this ingredient, you can make healthy products that remain amazing in taste. Because Frutafit® inulin and Frutalose® oligofructose are colorless, with a neutral taste, they can be used to enrich many food products without affecting their appearance, texture or flavor. Inulin and oligofructose: impact on intestinal diseases and disorders - Volume 93 Issue S1 - Francisco Guarner If this is the first time you use this feature, you will be asked to authorise Cambridge Core to connect with your
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