as Emulsifiers and Dispersing Agents Tween 80 CAS 9005-65-6

as Emulsifiers and Dispersing Agents Tween 80 CAS 9005-65-6

Description

Inulin is made from Jerusalem artichoke or Chicory as raw materials, and is obtained through the processes of extraction, ion exchange, membrane concentration and spray drying.

Product Details

Inquiry

We strive for lysozyme, CAS 1406-18-4, vitamin E. We seek development in competition, and grasp opportunities in challenges. We've got won a good reputation among overseas and domestic clients. The company adheres to the tenet of 'innovate technology, build brands and base on integrity' and keeps promises to provide honest service for society. We adhere to the quality-oriented, efficiency first, continuous improvement, people-oriented management philosophy.

Product Name: Inulin

CAS: 9005-80-5

EINECS: 232-684-3

Molecular Formula: C12H22O11.C6H12O6

Molecular Weight: 522.45

Molecular Structure: 1


Product Description:

Inulin is made from Jerusalem artichoke or Chicory as raw materials, and is obtained through the processes of extraction, ion exchange, membrane concentration and spray drying. Inulin is slightly soluble in cold water, easily soluble in hot water; strong hygroscopicity, easy to agglomerate in water, and low viscosity in solution.

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Product Features:

Inulin is natural, low fat, high fiber, low sugar, as a low-energy filler, giving food a certain shape without affecting the properties of the end product. Therefore, it can be used to enhance the dietary fiber content of many products without affecting its texture or taste.


Product Application:

1. Dairy products, frozen desserts

Effectively simulate fat, reduce the calorie of dairy products, provide prebiotics; improve texture and taste. Maintain the quantity and quality of beneficial bacteria in active bacterial dairy products.

2. Bakery

Inulin replaces fats and sugar in baked goods and improves the crispness.

3. Meat products

Replace fat, reduce energy of meat products, and increase fiber; improve water retention and quality of meat products.

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