Agave Inulin

A "Functional Food" is a conventional/everyday food or food ingredient that is naturally occurring in foods and provides proven beneficial effect(s) on target functions beyond nutritive value/basic nutrition. It also provides enhanced we-ll-being and health and/or reduced disease risk.

Agave inulin madefrom Tequilana Weber Blue Agave is a soluble fiber and natural prebiotic, ideal to be used as an ingredient in food products enriched with fiber.


  • Agave lnulin is tolerated by people with diabetes and is ideal for hypoglycemic, since both cases regulate insulin levels
  • Is an aid on colitis and gastritis treatment
  • Stimulates growth of intestinal flora
  • It is useful for combating constipation
  • In case of ailments caused by cholesterol and high triglycerides, agave inulin helps to lower them
  • Inhibit the growth of pathogenic bacteria (E.CoIi, Listeria, Shigella, Salmonella)
  • Increases bioavailability of minerals through the intestine


  • Bakery
  • Confectionery
  • Beverages
  • Pharrnaceutical products
  • Nutritional supplements
  • Sports drinks
  • Energy bars
  • Dairy products


Type Herbal Extract
Grade Food Grade
Packaging Bottle, Drum
Form Liquid
Extraction Type Liquid-Solid Extraction
Shelf Life 24 months
Persentation 25 kg
Bottles per Box 40 or 45


% (W/W)
Dairy products Sugar and fat replacement
Body and mouth~feeI
Foam stability
Fiber and Prebiotic
2 -10 2-10
Frozen desserts Sugar and fat replacement
Texture and melting
Synergy with sweeteners
Fiber and prebiotic
2 -10 5-12
Table spreads Fat replacement
Texture and spreadability
Emulsion stability
Fiber and prebiotic
2 -10 -
Baked goods and Fibre and prebiotic
Moisture retention
Sugar replacement
2 -15 2-25
Breakfast cereals Fiber and prebiotic
Crispness and expansion
2 – 25 2-15
Fillings Sugar and fat replacement
Texture improvement
2-30 2-50
Fruit preparations Sugar replacement
Synergy with sweeteners
Body and mouthfeel
Fiber and prebiotic
2-10 5-50
Saiad dressings Fat replacement
Body and rnouthfeel
2-10 -
Meat products Fat replacement
Texture and stability
2-10 -

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