Inulin ≥90%
Catalog No : USB-238996
342.54€
0.00€
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| Product name | Inulin ≥90% | ||
|---|---|---|---|
| Catalog No | USB-238996 | ||
| Supplier’s Catalog No | 238996 | ||
| Supplier | US Biologicals | ||
| Source antigen | |||
| Reactivity | |||
| Cross reactivity | |||
| Applications | |||
| Molecular weight | |||
| Storage | RT/4°C | ||
|---|---|---|---|
| Other names | |||
| Grade | Reagent Grade | ||
| Purity | ≥90% | ||
| Form | Fine 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] Source: Chicory root Synonyms: Poly-b-(2-1)-fructofuranose; Polyfructose; a-D-glucopyranosyl-[b-D-fructofuranosyl](n-1)-D-fructofuranosides; GpyFn CAS Number: 9005-80-5 Appearance: Fine white powder Purity: ≥90% Total Carbohydrate: ≥ 98% Loss on Drying: ≤ 5% Solubility: Water Yeast and Mold: ≤100cfu/g Coliform Organisms: ≤10/g E. coli: Negative Salmonella: Negative Standard Plate Count: ≤3000cfu/g Storage: Store at RT Short term, RT/4°C Long term. | ||
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