Inulin High Quality Inulin Powder

Dual-Functionality as Prebiotic Fiber & Sugar Substitute

Prebiotic Potency: Selectively feeds Bifidobacteria and Lactobacilli, increasing gut microbiota diversity by 20–30% (clinical studies show 10 g/day reduces intestinal inflammation markers).

Low-Calorie Sweetness (1.5 kcal/g): With 30–50% the sweetness of sucrose, it replaces sugar in formulations while reducing calorie content by 40–60%, appealing to low-sugar trends.

Exceptional Technological Adaptability in Formulations

Texturizing Properties: As a soluble fiber, inulin stabilizes emulsions, improves mouthfeel in dairy alternatives, and enhances freeze-thaw stability in frozen desserts (e.g., ice cream with 5% inulin shows 30% less ice crystal formation).

Bulking Agent: Replaces fat in baked goods (e.g., cookies with 10% inulin maintain moisture while cutting fat by 25%), aligning with clean-label ingredient reduction strategies.

Regulatory Recognition & Health Claim Compliance

EFSA-Approved Health Claims: Authorized for “improves bowel regularity” (5 g/day) and “contributes to a normal blood glucose response” (8 g/day), providing marketing legitimacy in EU markets.

FDA GRAS Status: Allowed in infant formulas (≤3% concentration) and recognized as a dietary fiber, enabling label claims like “good source of fiber” (3–5 g/serving) or “high fiber” (≥6 g/serving).

Sustainable Sourcing & Cost-Effective Scalability

Global Cultivation: Chicory (Cichorium intybus) thrives in temperate climates (Europe, North America, China), with industrial varieties yielding 15–20 tons of inulin per hectare. Large-scale extraction (via water-based purification) keeps production costs 30–40% lower than specialty prebiotics like FOS.

Circular Economy Practices: Chicory root residues post-extraction are repurposed as animal feed, reducing waste and enhancing sustainability credentials.