Asset Details
Do you wish to reserve the book?
Technological functionality of inulin and oligofructose
Hey, we have placed the reservation for you!
By the way, why not check out events that you can attend while you pick your title.
Oops! Something went wrong.
Looks like we were not able to place the reservation. Kindly try again later.
Are you sure you want to remove the book from the shelf?
Technological functionality of inulin and oligofructose
Do you wish to request the book?
Technological functionality of inulin and oligofructose
Please be aware that the book you have requested cannot be checked out. If you would like to checkout this book, you can reserve another copy
We have requested the book for you!
Your request is successful and it will be processed during the Library working hours. Please check the status of your request in My Requests.
Oops! Something went wrong.
Looks like we were not able to place your request. Kindly try again later.
Journal Article
Technological functionality of inulin and oligofructose
2002
Overview
Inulin and oligofructose are functional food ingredients which offer a unique combination of nutritional properties and important technological benefits. They are found in many vegetables and fruits and can be industrially obtained from chicory roots. In food formulations, inulin and oligofructose may significantly improve organoleptic characteristics. Their incorporation allows upgrading of both taste and mouthfeel in a wide range of food applications. Oligofructose is highly soluble and possesses technological properties that are closely related to those of sugar and glucose syrups. It is often used in combination with high intensity sweeteners. Inulin has a much lower solubility, improves the stability of foams and emulsions and shows exceptional fat-like characteristics when used under the form of a gel in water. Fat and carbohydrate replacement with chicory inulin and oligofructose offers the advantage of not compromising on taste and texture, while delivering nutritionally enhanced products.
Publisher
Cambridge University Press
Subject
Biological and medical sciences
/ Dietary Fiber - administration & dosage
/ Food
/ Functional foods & nutraceuticals
/ Fundamental and applied biological sciences. Psychology
/ Humans
/ Inulin - administration & dosage
/ Oligosaccharides - administration & dosage
/ Oligosaccharides - pharmacology
/ Pharmacognosy. Homeopathy. Health food
/ Pharmacology. Drug treatments
/ Research and development. New food products, dietetic foods and beverages
/ Sucrose
/ Taste
