Dec 04, 2020
Chicory source inulin:
Chicory-derived inulin is slightly better in fluidity and color than Jerusalem artichoke-derived inulin. It is mainly composed of medium and long chains, which plays a more obvious role in texture improvement, increases the delicate taste of dietary fiber, and is mainly used in bread baking. It is widely used abroad. For domestic consumers, baking is gradually accepted, and the baking market has a lot of room for development. (Digression: If someone's steamed buns add some inulin, the taste will be improved);
Jerusalem artichoke source inulin:
Jerusalem artichoke source inulin is mainly short-chain, which has better effects on prebiotics and intestinal improvement. At the same time, it can be enzymatically hydrolyzed into natural oligofructose. Although it is not as good as oligofructose in terms of prebiotic effect, it is a price Inexpensive, secondly, it has medium and long chain molecular structure support, which can be well compounded with other products such as solid beverages and enzymes. It has a dual role.
The chicory source inulin cannot be certified organic. The chicory seeds must be coated with pesticides, which can effectively prevent the roots from rot, and spray pesticides during growth to prevent pests;
The Jerusalem artichoke source inulin can be certified organic; first, the land is certified organic, and then the Jerusalem artichoke is planted for seven years and harvested. The Jerusalem artichoke itself is resistant to pests and does not require pesticides in the middle, so it can be certified organic
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