liquid Inulin can produce fructose syrup or oligofructose syrup containing more than 75% D-fructose through acid hydrolysis or enzymatic hydrolysis. It can also be directly fermented to produce alcohol, gluconic acid, sorbitol, etc. Acid-hydrolyzed inulin is fructose prone to produce a large amount of by-products. The use of microbial inulinase (EC3.2.1.7) to hydrolyze inulin has a good effect, which has become a new way to develop fructose products. In addition, the dual-functional catalyst Ru/C can catalyze the hydrolysis and hydrogenation reaction of inulin at the same time, thereby generating high-yield mannitol and glucitol, which becomes an effective way to produce mannitol, or catalyze the first hydrogenation and then hydrolysis of inulin. , Only Fm-type inulin can be reduced and hydrogenated, and then hydrolyzed to produce mannitol, because GFn-type inulin has no reducing group and cannot undergo hydrogenation reduction reaction.
Different concentrations of liquid Inulin solutions have different viscosities. As the content of inulin in the solution increases, the viscosity gradually increases. If in the inulin-water mixed system, the standard inulin content is greater than 25% or the long-chain inulin content is greater than 15%, after high shear or heating-cooling process, the inulin forms a microgel network structure with fat and smooth The mouthfeel of the food maintains the balance of food ambiguity and becomes an effective simulated fat. It has been reported that a homogenizer is used to mix fructan and water evenly to form a white cream-like liquid that can be added to food to replace fat, and the replacement rate can even reach 100%. Moreover, there have been patent reports that the inulin produced by special spray drying technology does not require shearing or heating-cooling processes, and can immediately form a uniform and stable gel structure.
Inulin gel has good viscoelastic rheological properties. Due to the low yield stress of inulin (the yield stress of 30% standard inulin at 25℃ is 1540Pa), inulin gel also has shear dilution and Thixotropic properties. In the oscillating rheological test, the inulin gel gradually lost the gel solid properties, the elastic coefficient decreased, and the fluid properties and viscosity coefficient gradually increased. In addition, inulin gel can be used in combination with most gels such as gelatin, alginate, carrageenan, gum and maltocyclodextrin, etc., and has a synergistic effect.
JOYWIN founded in 2013 is the largest organic inulin and Jerusalem artichoke inulin manufacturer in the world. We supply products with high quality, strict quality control, and independent testing to guarantee the high specification of our products. Holding inulin workshops, plant protease workshops, and warehouses also own cutting-edge facilities and strict quality control systems. As leading inulin manufacturers in China, we are FSSC22000, ISO9001, ISO14001, ISO22000, BRC, and Cgmp-certified factory. If you want to know more about liquid inulin or are interested in purchasing it, you can send an email to contact@joywinworld.com. We will reply to you as soon as possible after we see the message.