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Agave Inulin
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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.
BENEFITS
- 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
USES
- Bakery
- Confectionery
- Beverages
- Pharrnaceutical products
- Nutritional supplements
- Sports drinks
- Energy bars
- Dairy products
Specifications
| 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 |
Details
| APPLICATION | FUNCTIONALITY | DOSAGE LEVEL INULIN % (W/W) |
DOSAGE LEVEL OLIGOFRUCTOSE % (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 Fiber |
2-10 | - |