Bulk powders inulin is a natural polysaccharide obtained from plants such as chicory and inulin. It is a natural ingredient that is difficult to break down in the human digestive system by stomach acid and digestive enzymes in the small intestine. Therefore it does not cause a rapid rise in blood sugar like conventional sugars such as sucrose. Inulin is an ideal sweet substitute for diabetics, obese people and health-conscious consumers. Its safety has been widely recognised. It is permitted as a food additive in many countries and regions.
Why inulin Can Be a Sweetener?
● Low-calorie properties:
Inulin has a relatively low-calorie value, about 10-30 per cent of sucrose. It satisfies people's need for sweetness without imposing an excessive calorie burden on the body. Inulin is a good choice for those who need to control their calorie intake but do not want to give up sweetness completely. For example, dieters, fitness people, etc.
●Moderate sweetness:
Inulin has a certain sweetness, which is about 10-30% of that of sucrose. Although the sweetness is relatively low, it can be used in combination with other high-sweetened sweeteners. This reduces the calorie content of the product while obtaining the appropriate sweetness and taste. Moreover, the sweetness of inulin is pure, with no odour or bad aftertaste, which will not affect the original flavour of the product.
●Other functional properties:
In addition to its role as a sweetener, inulin also has the function of dietary fibre. It can increase satiety, reduce appetite and help control weight. At the same time, inulin can be fermented and utilised by beneficial bacteria in the intestinal tract, which has a variety of benefits for human health.
What is the sweetness stability of inulin as a sweetener?
Inulin as a sweetener has certain characteristics of sweetness stability. It has different performances under different conditions.
●Under different PH value conditions
In an acidic environment, the chemical structure of inulin is relatively stable, and its sweetness will not change significantly due to the decrease in pH value. For example, in acidic beverages with a pH value of 3-5, inulin can still maintain a relatively stable sweetness, and there will not be a significant drop in sweetness or a strange flavour. Therefore, it can steadily play a sweetening role in acidic beverages such as lemon juice and sour plum soup.
In neutral and weakly alkaline environments, inulin bulk powder also has good stability. Generally, the sweetness of inulin remains unchanged in neutral environments with a pH value of about 7 and in weakly alkaline environments with a pH value of 7-8. It can stably provide sweetness in the regular pH range of most foods and beverages, and will not affect the taste of the product due to small fluctuations in pH.
●Under different temperature conditions
At room temperature, the sweetness of inulin is very stable. Whether it is in the room temperature environment of 20℃-25℃, or the room temperature operation environment in general food processing, Inulin can maintain its original sweetness continuously and stably. There is no natural decay or change in sweetness, thus ensuring a consistent sweet taste throughout the shelf life of the product.
Inulin also maintains good stability to a certain extent in high-temperature environments. In the process of food baking, the temperature usually reaches about 150℃-200℃, although inulin will undergo some physical and chemical changes. However, there will not be a sharp drop or loss of its sweetness. However, as the temperature rises and the heating time increases, inulin may undergo some degree of caramelisation. This may result in a slight increase in its sweetness. However, it generally does not have a significant negative impact on the overall taste of the product, but rather brings out a unique flavour and colour in some baked goods.
The sweetness of inulin is also more stable at low temperatures. Even during the production and storage of frozen foods such as ice cream, where temperatures are typically below -18°C, the sweetness of inulin remains unaffected. It can continue to provide a stable sweetness to the product without any reduction or loss of sweetness due to low temperature.
●Under different processing conditions
In simple dissolving and mixing processes, the sweetness stability of inulin is excellent. For example, in the mixing process of beverages, simply dissolve inulin in water together with other ingredients. Mixing well is sufficient. Inulin does not undergo a chemical reaction in this process. Its sweetness can be stably maintained at the initial level and will not be changed by the simple operation of the processing technology.
The sweetness stability of inulin is also relatively good in some more complicated processing techniques. For example, high-pressure treatment, enzymatic reaction, etc. Although in the high-pressure treatment process, inulin may be affected by certain pressures its chemical structure is relatively stable. Generally, no obvious degradation or change occurs, and the sweetness remains unchanged. In the enzymatic reaction, if the enzyme used is not a hydrolytic enzyme specifically designed for inulin, the inulin will not be enzymatically dissolved either, and its sweetness can also remain stable.
Stability differences:
There are some differences in the stability performance of bulk powders inulin as a sweetener in different food processing, the following are the specifics.
1. Bakery products processing
● Heat stability:
In the processing of bakery products such as bread and cakes, they are usually baked at high temperatures. The general temperature is around 150℃-200℃. Inulin has good thermal stability in this process, and will not undergo obvious sweetness change or decomposition due to high temperature.
● Effect on fermentation:
Organic inulin powder bulk increases the stability of the dough and adjusts the absorption of water. It contributes to the fermentation process of the dough and makes the bread increase in volume, porosity and specific volume. And it can delay the ageing of bread, and the sweetness of inulin remains stable throughout the baking process.
2. Beverage processing
●Acidic beverage:
In acidic beverages such as fruit juice drinks, functional water drinks, sports drinks, etc., if the pH value is between 3-5, the stability of inulin is better at room temperature or under refrigeration. Its sweetness will not change significantly due to the acidic environment, and it can stably provide sweetness to beverages1.
●Neutral and alkaline beverages:
In neutral beverages with a pH value of about 7 and weakly alkaline beverages with a pH value of 7-8, inulin also has good stability, and its sweetness remains unchanged. It can continue to provide a stable sweetness throughout the shelf life of the product1.
3.Dairy processing
●Fermented dairy products:
During the production of fermented dairy products such as yoghurt, and goat's milk yoghurt, inulin can promote the growth of probiotics such as Lactobacillus acidophilus, Lactobacillus rhamnosus and Bifidobacterium lactis. Meanwhile, it has good sweetness stability of inulin during the fermentation process, which will not be changed by the fermentation effect. It helps to enhance the taste and flavour of the product.
●Non-fermented dairy products:
In non-fermented dairy products such as liquid milk and milk powder, the sweetness of inulin can remain relatively stable during the processing such as sterilisation and homogenisation, and there will not be any obvious change in sweetness.
3. Frozen dessert processing
● Low-temperature stability:
During the processing and storage of frozen desserts such as ice cream, custard, etc., the temperature is usually below - 18℃. The sweetness of inulin is not affected by low temperatures, providing a stable sweetness to the product and improving the stability of custard and cream foam2.
4. Meat processing
Bulk powders inulin are mainly used in meat products as a fat replacer or cryoprotectant. The stability of its inherent sweetness in meat processing is not a property of major interest. However, the sweetness of inulin has not changed significantly during the processing of some low-temperature meat products.
5 . Pasta Processing
Inulin can increase the formation time and stabilisation time of dough. In the processing of noodles, biscuits and other pasta products, the sweetness of inulin bulk powder is stable under the changes in temperature and humidity in cooking, baking and other parts of the process, and there is no obvious fluctuation of sweetness due to the process.
Inulin is used as a natural, low-calorie sweetener with a variety of functional properties. It has a wide range of application prospects in the food industry as well as other fields. As people's attention to healthy diet continues to increase, the market demand for inulin will continue to grow. Guanjie Biotech is a bulk inulin powder factory. We specialize in bulk powders inulin. If you are a health supplement manufacturer, you can consider our product. Welcome to enquiry:info@gybiotech.com.
