Inulin in Fruits, Vegetables and Grains: A Natural Option

Inulin and oligofructose are dietary fibres found naturally in vegetables and fruits such as wheat, barley and bananas. It is a soluble fibre that grows in nature and has numerous benefits scientifically proven for human health. Sugar, fat and calorie reduction and also excellent taste and texture properties. Inulin is a suitable option to fill the fibre gap in the Western world thanks to its versatility and wide range of applications. Furthermore, consumers prefer natural, plant-based and non-GMO ingredients over synthetic components. As IMCD Türkiye, we represent the Dutch manufacturer Sensus, which obtains inulin from chicory root, one of the richest sources of inulin. This plant is grown in the beautiful lands of the Netherlands and Belgium, which provide excellent growing conditions for chicory root. The Frutafit® inulin and Frutalose® oligofructose in its portfolio comply with GMO regulations in Europe and is an approved non-GMO project in the USA. Furthermore, chicory inulin has been verified as natural according to the new ISO 19657:2017 guideline.

Consumers Seek Excellent Taste and Texture Properties in Functional Foods

According to research conducted, consumers do not want to compromise on the taste and texture properties they desire1-3. With inulin, it is possible to reduce sugar and fat levels in many different ways and produce quite delicious foods without compromising the sensory experience consumers are looking for. Moreover, the calorie level of chicory root is half that of sugar and less than one-third of the caloric value of fat. Thus, inulin not only enriches the products it is added to in terms of fibre but also makes them low-calorie. Consumers are showing increasing interest in healthy foods.^1-3 Fibre Fermentation is Highly Important in Terms of Health Benefits Inulin and oligofructose are recognised as prebiotics by the International Scientific Association for Probiotics and Prebiotics (ISAPP). 4 A prebiotic is a substrate selectively fermented by beneficial host microorganisms.5 Some of the other fibres have been confirmed by supporting literature to be prebiotics. 100% of Sensus Frutafit® and Frutalose® products are fermented by beneficial bacteria in the intestine. These bacteria use the fibres as an energy source to produce microbial biomass, short-chain fatty acids (SCFAs), lactate and gas, most of which are absorbed by the body. SCFAs play an important role in the health properties of dietary fibre in the human body.5 SCFAs are mostly acetate, propionate and butyrate. Scientific evidence shows that these are necessary for a healthy intestine and body. Other fibres that are only partially fermented or not fermented at all do not contribute or contribute less to SCFA production and are therefore less beneficial to health.

Inulin and Gastrointestinal Health

According to Sensus research on intestinal health following only inulin or oligofructose digestion, the intake of 5-6 g of inulin once or twice daily has been shown to result in optimum gastrointestinal comfort without causing any difference in sensitivity compared to placebo or with only very mild increase.   At higher doses, sensitivity only occurred when the entire dose was given at once; taking the daily dose at separate times resulted in optimum comfort. Therefore, it is recommended to be taken in doses of 5-6 g distributed throughout the day for a total daily dose of 15-20 g. Amounts obtained from other sources such as plants are not included in this recommended consumption dose. Gradually increasing inulin intake over a few days allows the body to adapt. Sensitivity to chicory root fibre has been proven to be mild. However, consumption of 10 grams or more of other components such as polyols6 can result in significant fluid loss due to diarrhoea and reduced nutrient absorption. Other synthetic fibres can also cause similar sensitivity reactions when taken at high doses, as noted below, because these fibres have a lower degree of fermentability. As explained above, fibre fermentation has significant health benefits. Inulin and oligofructose are recognised as dietary fibre by regulatory bodies worldwide. In the USA, fibre status was recently approved by the FDA.

Inulin has been verified as an undigested carbohydrate with beneficial physiological effects on human health, and therefore inulin and oligofructose can be labelled as fibre in the US7. This complies with regulations worldwide.

Sensus offers a wide range of chicory root fibres with significant benefits that enable food manufacturers to meet consumer needs. Superior benefits emerge as a result of the fermentation of this prebiotic and these benefits are supported by papers from leading scientists. Intestinal sensitivity from fibres will be mild, especially when consumed in multiple portions, and will never be clinically significant like polyols. Natural chicory root fibre will be more appealing to consumers than undigested synthetic products derived from starches, glucose syrup and polydextrose. Furthermore, Sensus chicory root fibre is a versatile product suitable for use in many different food applications from sugar and fat replacement and fibre enrichment; it is a natural option. The Sensus team is ready to help you by providing the information you need. In this ever-changing world, every day more and more consumers are becoming aware of the importance of good nutrition. A healthy lifestyle has become a necessity and consumers tend to prefer products that provide the nutrients they need in their diet. Inulin, also known as chicory root fibre, is an indispensable and reassuring ingredient serving this purpose. It produces the beneficial and healthy food that consumers want and has the nutritional properties you need. Inulin offers truly countless possibilities in this sense… Just imagine! As IMCD Türkiye, we respond to these demands with a wide product portfolio. For more detailed information and any requests, you can contact us. Compiled by Aslı Tan Food Technical Sales Manager IMCD Türkiye    

References 1. Consumer survey APAC, (2014) Sensus 2. US Sugar Reduction Consumer Survey, (2014), Sensus 3. EU survey – consumer Insights, (2014), Sensus 4. Gibson et al, (ISAPP), (2017). Nature Reviews Gastroenterology and Hepatology 5. Koh et al, (2016). Cell 6. Madsen et al (2006). Digestive Diseases and sciences 7. FDA, (2018). Department of Health and Human Services 8. Bonnema et al (2010). journal of the American Dietetic Association 9. Boler et al (2011). British Journal of Nutrition 10. Storey et al (2007). European journal of clinical nutrition