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Technological functionality of inulin and oligofructose

Published online by Cambridge University Press:  09 March 2007

A. Franck*
Affiliation:
ORAFTI Active Food Ingredients, Research & Development, Aandorenstraat 1, 3300 Tienen, Belgium
*
*Corresponding author: Dr A. Franck, tel +32 16801218, fax +32 16801359, email anne.franck@orafti.com
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Abstract

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Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of both taste and mouthfeel in a wide range of food applications. Oligofructose is highly soluble and possesses technological properties that are closely related to those of sugar and glucose syrups. It is often used in combination with high intensity sweeteners. Inulin has a much lower solubility, improves the stability of foams and emulsions and shows exceptional fat-like characteristics when used under the form of a gel in water. Fat and carbohydrate replacement with chicory inulin and oligofructose offers the advantage of not compromising on taste and texture, while delivering nutritionally enhanced products.

Type
Research Article
Copyright
Copyright © The Nutrition Society 2002

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