Inulin
Catalog No : USB-297251
245.98€
0.00€
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| Product name | Inulin | ||
|---|---|---|---|
| Catalog No | USB-297251 | ||
| Supplier’s Catalog No | 297251 | ||
| Supplier | US Biologicals | ||
| Source antigen | Chicory root | ||
| Reactivity | |||
| Cross reactivity | |||
| Applications | |||
| Molecular weight | |||
| Storage | RT/4°C | ||
|---|---|---|---|
| Other names | |||
| Grade | |||
| Purity | ≥95% | ||
| Form | Off-white to white powder | ||
| Reactivity life | 12 months | ||
| Note | For reserch purpose only | ||
| Description | Inulin is a safe plant polysaccharide with a variety of uses in the food and chemical medical industry. It is a functional food, providing functional groups for beneficial bacteria, as well as improving properties of food such as texture, hydration and shelf-life. They are also used for vaccine and drug delivery via soluble storage. Inulin is a heterogeneous collection of fructose polymers. It consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety,[11] which are linked by β(2,1) bonds. The degree of polymerization (DP) of standard inulin ranges from 2 to 60. After removing the fractions with DP lower than 10 during manufacturing process, the remaining product is high performance inulin.[3][4] Some articles considered the fractions with DP lower than 10 as short-chained fructooligosaccharides, and only called the longer-chained molecules inulin.[5] Because of the β(2,1) linkages, inulin is not digested by enzymes in the human alimentary system, contributing to its functional properties: reduced calorie value, dietary fiber and prebiotic effects. Without color and odor, it has little impact on sensory characteristics of food products. Oligofructose has 35% of the sweetness of sucrose, and its sweetening profile is similar to sugar. Standard inulin is slightly sweet, while high performance inulin is not. Its solubility is higher than the classical fibers. When thoroughly mixed with liquid, inulin forms a gel and a white creamy structure, which is similar to fat. Its three-dimensional gel network, consisting of insoluble submicron crystalline inulin particles, immobilizes large amount of water, assuring its physical stability.[12] It can also improve the stability of foams and emulsions.[4] Synonyms: Advax; Advax D; Alant starch; Alantin; Beneo; Beneo GR; Beneo HP; Beneo IPS; Beneo ST; Dahlin; Fibruline; Fibruline Instant; Fibruline LC; Fibruline Long Chain; Fibruline XL; Fibrulose; Fibrulose F 97; FruTEX; Frutafit; Frutafit CLR; Frutafit EXL; Frutafit HD; Frutafit IQ; Frutafit TEX; Frutagave PR 95; Frutagave SP 70; Fuji FF; Fuji SS; Inulin HD; Inulin IQ; Inutec N 10; Inutec N 10GR; Inutec N 25; LV 110; ORAFTI Synergy 1; Oliggo-Fiber F 97; Oliggo-Fiber XL; Orafti HP; Orafti HPX; Orafti Synergy; Prebiofeed; Raftifeed IPS; Raftiline; Raftiline GR; Raftiline HP; Raftiline LS; Raftiline ST; Sinantrin; Synantherin; Synanthrin; Synantrin; Ticaloid LC-CSR 2 Source: Chicory root CAS: 9005-80-5 Purity: ≥95% Appearance: Off-white to white powder Loss on Drying: ≤10% Free fructose, glucose and sucrose: ≤5% Storage and Stability: May be stored at RT for short-term only. Long-term storage is recommended at 4°C. Stable for 6 months after receipt. Hygroscopic. Important Note: This product as supplied is intended for research use only, not for use in human, therapeutic or diagnostic applications without the expressed written authorization of United States Biological. Toxicity and Hazards: All products should be handled by qualified personnel only, trained in laboratory procedures. | ||
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