Cumartesi, Ekim 23, 2021

Inulin in Fruits, Vegetables and Cereals: A Natural Choice

Inulin and oligofructose are dietary fibers which are naturally found in vegetables and fruits such as wheat, barley and banana. It is a soluble fiber which grows in nature and has several scientifically-proven benefits for human health. It reduces sugar, fat and calories and also has excellent taste and texture properties.

Inulin is a suitable option to fill the fiber gap in the western world with its versatility and wide application area. Furthermore, consumers prefer natural, vegetable and GMO-free ingredients instead of synthetic ingredients.

The Dutch manufacturer Sensus, which we represent as IMCD Turkey, obtains inulin from chicory root, one of the richest sources of inulin. This plant grows on beautiful Dutch and Belgian soil, providing excellent conditions for the growth of chicory root.

Frutafit® inulin and Frutalose® oligofructose in its portfolio comply with the GMO regulations in Europe and is a non-GMO project which is approved in USA. Also, it has been validated that chicory root inulin is natural as per the new ISO 19657:2017 guidelines.

Consumers Seek Excellent Taste and Texture Qualities in Functional Foods

According to the researches, consumers do not want to compromise the taste and texture qualities they seek. 1-3 With inulin, it is possible to produce highly tasty foods as well as to reduce sugar and fat levels in several ways without harming the sensory experience consumers arelooking for.

Furthermore, the calorie level of chicory root is half of the sugar and less than the one third of the calorific value of the fat. Hence, inulin enriches the fiber content of the products to which it is added and reduces their calories.



Fiber Fermentation is Essential for Health Benefits

Inulin and oligofructose are accepted as prebiotic by the International Scientific Association for Probiotics and Prebiotics (ISAPP).

4 Prebiotic is a substrate which is selectively fermented by the beneficial host microorganisms.

5 Some of other fibers have been confirmed to be prebiotic by the supporting literature.100% of the Sensus Frutafit® and Frutalose® products are fermented by the beneficial bacteria in the intestine.

By using fibers as energy sources, these bacteria produce microbial biomass, short-chain fatty acids (SCFAs), lactate and gas, and the majority of which are absorbed by the body.

SCFAs play an important role in health benefits of the diet fiber in human body.5

SCFAs are mostly acetate, propionate and butyrate. Scientific evidences suggest that they are essential for a healthy intestine and body.

Other fibers, which are only partially fermented or not fermented at all, do not make any contribution to the production of SCFA, or make a little contribution, and are therefore less beneficial to health.

Inulin and Gastrointestinal Health

According to Sensus’ researches on the intestinal health only after the digestion of inulin or oligofructose, it was show that inulin intake of 5-6 g once or twice a day results in optimal gastrointestinal relaxation with little or no increase in sensitivity compared to placebo.

Sensitivity at higher doses developed only as a result of administration of the full dosage at once; intake of the daily dosage at different times resulted in optimum relaxation.

Hence, it is recommended to be taken in a dosage of 15-20 g daily by dividing into 5-6 g doses throughout the day. This recommended consumption dose does not include the amounts taken from other sources such as plants.

Gradually increasing the intake of inulin within a few days enables the body to adapt.

The sensitivity to chicory root fiber has been proven to be at mild level. However, consumption of 10 grams or more of other components, such as polyol6, may result in significant loss of fluid due to diarrhea and a reduction in absorption of nutrients.

Other synthetic fibers may also cause similar sensitivity responses when taken in higher dosages as indicated below. This is caused by the lower fermentability of these fibers. As described above, fiber fermentation has significant health benefits.

Inulin and oligofructose are accepted as dietary fiber by the regulatory authorities worldwide. In the US, it is fiber status has been recently approved by the FDA.

Inulin has been confirmed to be an indigestible carbohydrate having physiological effects beneficial to human health, and therefore inulin and oligofructose can be labeled as fibers in the US7. This complies with the worldwide legislation.

Sensus offers a wide range of chicory root fibers with significant benefits allowing food manufacturers to meet the needs of consumers. Fermentation of this prebiotic yields superior benefits which are also supported by the papers of significant scientists.

Intestinal sensitivities due to the fibers will be mild, especially when consumed in multiple portions, and will never be clinically significant, such as polyols. Natural chicory root fiber will be more attractive to consumers than non-digestible synthetic products which are obtained from starches, glucose syrup and polydextrose.

Furthermore, Sensus’ chicory root fiber is a versatile product suitable for use in a wide range of food applications, from sugar and fat substitution to fiber enrichment and is a natural option. The Sensus team is ready to assist you with the information you need.

In this changing world, consumers are increasingly aware of the importance of good nutrition. A healthy lifestyle is necessary and consumers tend to favor products that make up for the nutrients they lack in their diets.

Inulin, also called chicory root fiber, is an indispensible and inspiring ingredient for this purpose. It provides nutritional properties you need to develop the better-for-you products and healthy foods that consumers are looking for. The possibilities with inulin are endless… Imagine!

As IMCD Turkey, we respond to these demands with our widespread product range. Contact us for detailed information and any requests.


Compiled by:
Aslı Tan
Food&Nutrition 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