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Vitamin a price, vitamin a effect, vitamin a food

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Inulin

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Inulin

Detailed introduction

Name: Inulin

Chemical name: inulin, poly fructose

Specifications: 95%

Source: Chicory

Properties: white or off-white crystalline powder

Executive Standard: Internal Control Standards for Enterprises, Announcement No. 5 of the Ministry of Health 2009

Process:

After using chicory root as raw material to remove protein and minerals, the inulin is obtained by spray drying.

Domestically, the rhizome of Jerusalem artichoke (Jerusalem) is used as raw material to remove protein, colloid, crude fiber and minerals, and inulin is obtained by water extraction, ion exchange, membrane filtration, spray drying and other production processes.

Utility

1, control blood lipids

Ingestion of inulin can effectively lower serum total cholesterol (TC) and low-density lipoprotein cholesterol (LDL-C), increase high-density lipoprotein/low-density lipoprotein ratio, and improve blood lipid status. Hidaka et al. reported that elderly patients aged 50-90 years consumed 8 g of short-chain dietary fiber, and the levels of triglyceride and total cholesterol in the blood decreased after two weeks. Yamashita et al. gave 8 diabetics 8 g of inulin for two weeks, and total cholesterol decreased by 7.9%, but HDL-cholesterol did not change. In the control group fed with food, the above parameters did not change. Brighenti et al. observed that 12 healthy young men added 9 g of inulin to the daily cereal breakfast for 4 weeks, with a 8.2% reduction in total cholesterol and a 26.5% reduction in triglycerides.

Many dietary fibers reduce fat levels by absorbing fat in the intestines to form fats – fiber complexes are excreted with feces。 Moreover, inulin is fermented into short-chain fatty acids and lactate before the end of the intestine, and lactate is a regulator of liver metabolism。 Short-chain fatty acids (acetate and propionate) can be used as fuel in the blood, and propionate inhibits the synthesis of cholesterol。

2, lower blood sugar

Inulin is a carbohydrate that does not cause an increase in glucose in the urine. It is not hydrolyzed into monosaccharides in the upper part of the intestines and thus does not raise blood sugar levels and insulin levels. Studies today have shown that a reduction in fasting blood glucose is the result of short-chain fatty acids produced by oligofructose fermentation in the colon.

3。 Promote the absorption of minerals

Inulin can greatly enhance the absorption of minerals such as Ca2+, Mg2+, Zn2+, Cu2+, Fe2+. It is reported that adolescents consume 8 g/d (long and short-chain inulin-type fructan) for 8 weeks and 1 year respectively. It was found that both significantly increased Ca absorption, and the body's bone mineral content and density also increased significantly. [4]

The main mechanism of inulin to promote the absorption of mineral elements is: 1) The short-chain fat produced by inulin fermentation in the colon makes the crypts on the mucosa shallower, the crypt cells increase, which increases the absorption area, and the cecal vein is more developed. 2) The acid produced by fermentation lowers the pH of the colon, which improves the solubility and bioavailability of many minerals. In particular, short-chain fatty acids can stimulate the growth of colonic mucosal cells and increase the absorption capacity of intestinal mucosa. 3) Inulin can promote Some microorganisms secrete phytase, which releases metal ions that are chelated with phytic acid to promote their absorption. 4) Some organic acids produced by fermentation can chelate with metal ions to promote metal ion absorption.

4. Regulate intestinal microflora, improve intestinal health, prevent constipation

Inulin is a natural, water-soluble dietary fiber that is hardly hydrolyzed and digested by gastric acid and is only used in the colon by beneficial microorganisms to improve the intestinal environment. Studies have shown that the degree of proliferation of bifidobacteria depends on the number of initial bifidobacteria in the human large intestine. When the number of initial bifidobacteria is reduced, the proliferation effect is obvious after using inulin. When the number of initial bifidobacteria is large, chrysanthemum is used. The effect after powder is not obvious. Secondly, the intake of inulin can enhance gastrointestinal motility, improve gastrointestinal function, increase digestion and appetite, and improve immunity. [5]

5. Inhibit the formation of toxic fermentation products, protect the liver, prevent colon cancer

After the food is digested and absorbed, it reaches the colon。 Under the action of intestinal rot fungi (E。 coli, Bacteroides, etc。), many toxic metabolites (such as ammonia, nitrosamines, phenol and cresol, secondary bile acids, etc。) can be produced。 ), and the short-chain fatty acids produced by the inulin fermentation in the colon can lower the pH of the colon, inhibit the growth of saprophytic bacteria, reduce the production of toxic products, and reduce the stimulation of the intestinal wall。 Because a series of metabolic activities of inulin can inhibit the production of toxic substances, increase the frequency and weight of defecation, increase the acidity of feces, accelerate the excretion of carcinogens, and produce anti-cancer short-chain fatty acids, which is conducive to the prevention of colon cancer。 [6-7]

6. Anti-constipation and treatment of obesity Dietary fiber reduces the residence time of food in the gastrointestinal tract, as well as increasing the amount of feces, effectively treating constipation. Its weight loss effect is to increase the viscosity of the contents and reduce the speed of food from the stomach into the small intestine, thereby reducing hunger and reducing food intake.

7。 There is a small amount of 2-9 oligofructose in inulin。 Studies have shown that oligofructose can increase the expression of cerebral neurotrophic factors in the brain and has a good protective effect on corticosterone-induced neuronal damage。 Antidepressant effect。

Food application

1. Processing low-fat foods (such as cream and spread food)

Inulin is an excellent fat substitute that, when fully mixed with water, forms a creamy structure that makes it easy to replace fat in foods and provides a smooth mouthfeel, good balance and a satisfying flavor. It can replace fat into fiber, increase the tightness and mouthfeel of the product and stabilize the dispersibility of emulsification. It can replace 30~60% fat in cream and smeared food processing.

2, configure high fiber diet

Inulin has good solubility in water, which makes it compatible with aqueous systems, rich in water-soluble dietary fiber, unlike other fibers that cause precipitation problems. It is very convenient to use inulin as a fiber ingredient and can make Sensory properties have improved, they help the body get a more balanced diet, so they can be made into high-fiber food ingredients.

3, can be used as a bifidobacterial proliferation factor, belonging to prebiotic food ingredients

Inulin can be used by beneficial bacteria in human intestines, especially 5 to 10 times of bifidobacteria, and harmful bacteria can be significantly reduced, improving the distribution of human flora and promoting health。 Inulin has been listed as important。 Bifidobacterium growth factor。

4, used in milk drinks, yogurt, liquid milk

Adding 2 to 5% of inulin to milk beverages, yogurt, and liquid milk, in addition to the function of dietary fiber and oligosaccharide, it can also increase the consistency, giving the product a thicker creamy taste, better balance structure and A fuller flavor.

5, for baking products

Inulin is added to the baked product for the development of new concept breads such as probiotic bread, multi-fiber white bread and even multi-fiber gluten-free bread. Inulin can increase dough stability, adjust water absorption, increase bread volume, improve bread crumb uniformity and tableting ability.

6, for juice drinks, functional water drinks, sports drinks, fruit juice, jelly

Adding 0.8 to 3% of inulin to fruit juice drinks, functional water drinks, sports drinks, fruit juices and jellies can make the beverage flavor more concentrated and better in texture.

7. For milk powder, fresh milk, sliced cheese, frozen dessert

Adding 8~10% inulin to milk powder, fresh milk, sliced cheese, frozen dessert, can make the product more powerful, more flavor and better texture。

Packing: 20KG / bag

Storage: It should be stored in a dry, clean and dark environment。 It is strictly prohibited to mix with toxic substances to avoid pollution。 The shelf life is 5 years。

Tongxiang Jujia Food Additive Co., Ltd. products include more than 100 varieties of vitamins and their derivatives, minerals, amino acids, plant extracts, imported dairy products. The sales network covers all parts of the country. The company can not only provide high-quality products and services to our customers, but also help you solve technical problems in production. If you want to understand the price of vitamin A and the role of vitamin a can be contacted: 13356056388.

Inulin, polyfructose

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Co.:Tongxiang Jujia Food Additive Co., Ltd.

Add:2nd Floor, 1688-1690, Fuxing North Road, Wutong Street, Tongxiang City

TEL:0573-88080826

FAX:0573-88080810

MB:13356058388

Email:516860949@qq。com

Website:en.luvdelphin.com

Vitamin a price, vitamin a effect, vitamin a food

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