Articles
Inulin
Inulin is a naturally-occurring carbohydrate, containing non-digestible fructo-oligosaccharides. This means that it is not digested in the small intestinal tract but makes its way in-tack to the large bowel. There, some digestion takes place with the help of natural bacteria found in the large bowel. In the process of this, gas and wind are produced. This also applies to foods such as green bananas and cold potatoes that contain resistant starch.
Inulin is produced naturally in over 36,000 plants worldwide. It has been estimated that as much as one-third of the total vegetation on earth consists of plants that contain this group of carbohydrates. 69% of inulin is found in wheat, 23% in onion, 3% in banana, 3% in garlic, and 2 % in other natural ingredients. It is found in the herbs, Burdock and Dandelion Root. Jerusalem artichokes have a significant content.
Inulin is used to improve the texture and mouth-feel of low-fat ice creams and yoghurts. If you read the labels, most diet and no fat yoghurts list it as an ingredient. It improves viscosity and mouth-feel of sauces, gravies and dressings. It will improve water binding in meat products, helps to aerate no-fat icings and whipped toppings. It eliminates syneresis or separation and weeping in yoghurt and whipped toppings. Inulin provides a smooth, creamy mouth-feel in mashed potato products and stabilizes and adds body and mouth-feel to beverage products.
Read your labels as and may be surprised at how often it is listed as an ingredient.
Added to site on : Sunday, 18 August 2002