Introduction of Inulin, Fructooligosaccharides and Isomaltooligosaccharides
Inulin is a white or milky white powder with a slightly sweet taste, soluble in water, chemically stable, and rarely decomposes at high temperatures. Inulin is a form of plant energy storage. It is a linear, straight-chain, non-digestible fructose, which is formed by the combination of fructose and (2-1) bonds. The end is usually glucose. The degree of polymerization is usually between 2 and 60, and the average degree of polymerization is between 10 and 30. between. Inulin is actually a mixture of fructans with different degrees of polymerization. Inulin is a natural substance extracted from chicory or Jerusalem artichoke.
Inulin cannot be broken down by human digestive enzymes in the stomach and small intestine, nor can it directly produce energy. Inulin is fermented by bacteria in the large intestine. Inulin is a good food, rich in dietary fiber, and has the properties of prebiotics. The role of inulin is mainly reflected in: it helps intestinal health, improves intestinal function, and has a two-way regulation effect on constipation and diarrhea; helps regulate blood sugar and blood fat; prevents obesity; promotes the absorption of minerals, especially calcium.
Oligosaccharides refer to functional oligosaccharides with a degree of polymerization of 2-9 formed by -2,1 glycosidic bonds and belong to food ingredients. According to its structure, fructooligosaccharides can be divided into sugarcane type and fruit type. In terms of manufacturing methods, one oligofructose is extracted from inulin, and the other is industrially manufactured with sucrose.
Fructooligosaccharides uses, like inulin, have the effect of prebiotics. Improve intestinal function, prevent constipation and diarrhea, help regulate blood sugar and blood lipids, and promote mineral absorption.
Isomaltooligosaccharide is an oligosaccharide in which glucose is bound to 1,6 glycosidic bonds, and the number of monosaccharides ranges from 2 to 5.
Isomalt-oligosaccharides have the effect of multiplying bifidobacteria, as well as lowering blood sugar, lowering blood lipids, and promoting mineral absorption.
- Fructo Oligosaccharide
- Malt Oligosaccharide