+ Site Statistics
+ Search Articles
+ Subscribe to Site Feeds
EurekaMag Most Shared ContentMost Shared
EurekaMag PDF Full Text ContentPDF Full Text
+ PDF Full Text
Request PDF Full TextRequest PDF Full Text
+ Follow Us
Follow on FacebookFollow on Facebook
Follow on TwitterFollow on Twitter
Follow on Google+Follow on Google+
Follow on LinkedInFollow on LinkedIn

+ Translate

Inulin - From traditional food source to an all-round raw material

, : Inulin - From traditional food source to an all-round raw material. ZFL, Internationale Zeitschrift fur Lebensmittel Technik, Marketing, Verpackung und Analytik 43(11-12): 732, 734, 737-738

The new Benelux firm Benuline Nederland BV extracts inulin from chicory roots on an industrial scale, using simple slicing and diffusion with hot water followed by cooling crystallization and washing. Inulin is colourless and odourless, and has a pleasant slightly sweet taste; it is moderately soluble in water and acts as a gel-forming agent at concentration >30%; it is also a foam stabilizer and texturing agent.

Accession: 002416544

Submit PDF Full Text: Here

Submit PDF Full Text

No spam - Every submission is manually reviewed

Due to poor quality, we do not accept files from Researchgate

Submitted PDF Full Texts will always be free for everyone
(We only charge for PDFs that we need to acquire)

Select a PDF file:

Related references

Noguchi, T.; Yamamoto, A., 2006: Preparation of inulin from dahlia tubers and confirmation of absence of atropine (studies on dahlia tubers as a food source for inulin. Part II). The feasibility of using discarded dahlia tubers as a food source for inulin was assessed. Dahlia inulin was extracted and purified after draining the first hot water extracts from sliced tubers which were ground using an electric mixer. The resul...

Barta, J., 1993: Jerusalem artichoke as a multipurpose raw material for food products of high fructose or inulin content. In Hungary, research on inulin-containing plants is especially focused on cultivation and processing of Jerusalem artichoke (Helianthus tuberosus). Product groups to be produced in Hungary by processing Jerusalem artichoke tubers are the following...

Begemann-Deppe, M.; Jacobi, I., 1981: Group round versus traditional ward round: evaluation by patients. In the course of the restructuring of an open psychiatric general ward doctors began to introduce group rounds in addition to established ward rounds. A description is given of the problems the therapeutic team had in adapting to this new method....

Fantozzi, P.N.ri, M.S.nsidoni, A., 1982: Tobacco utilisation as smoking material and as possible food source. 1. Deproteinized smoking material evaluation. Industrie alimentari 21(4): 277-282

Vanzani, P.; Rossetto, M.; D.M.rco, V.; Sacchetti, L.E.; Paoletti, M.G.; Rigo, A., 2011: Wild Mediterranean plants as traditional food: a valuable source of antioxidants. Some wild Mediterranean plants used as traditional food are an extraordinary source of antioxidants. We tested some properties of 10 of these herbaceous plants, used in Liguria (Northwest Italy) to prepare a traditional dish known as "prebugg...

Hale, R., 1960: Seeds as a source of food testing material. Experience with seed extracts indicates that patients allergic to the ingestion of pulp or leaf of certain fruits and vegetables generally give better reactions to crude seed preparations than to commercial or fresh frozen material. The chief adva...

Henry, B.S., 1979: Potential of plant material as a source of food colour. Tropical Science 21(3): 207-216

Tso, T.C., 1977: Tobacco as potential food source and smoke material. Fraction I protein is the most abundant protein in tobacco and accounts for 50% of its soluble protein. It is composed entirely of amino acids. Its specific nutritional value is comparable with milk and surpasses that of soybeans. During tobacco c...

Naeff-Meier, F.K.ffi, K.B.chmann, M., 1988: Traditional West African food: estimation of quantities and diversity of food products on local markets and their use in the traditional cuisine. A 1983-84 survey assessed: (1) the amount and types of traditional foods offered for sale at 3 public markets, located in an African town, frequented almost entirely by Africans; and (2) the amount and types of foods used for daily meals in Africa...

E.H.ndy, H.A.; Kilada, R.W., 1997: Giant clams Tridacna maxima (Bivalvia: Tridacnidae) from the Red Sea: a non traditional source for essential food nutrients. Giant clam numbers on the southern coasts of the Sinai peninsula on the northern Red Sea, Egypt, were estimated using the transect method. Biochemical analyses and sensory tests (colour, odour, taste, texture and palatability) on deep-fried clams...