Chicory, inulin

Griffin, I. J., Hicks, P. M. D., Heaney, R. H., and Abrams, S. A. (2003). Enriched chicory inulin increases calcium absorption mainly in girls with lower calcium absorption. Nutr. Res. 23, 901-909. 

A detailed characterization of the physical and chemical properties of (1) chicory inulin, (2) a high-DP fraction of inulin, and (3) fructooligosaccharides (oligofructose) is presented in Table 5.6. A similar assessment for Jerusalem artichoke inulin is not currently available. Due to the lower average degree of polymerization of Jerusalem artichoke inulin, the properties will differ somewhat from those for chicory. As the percent inulin in water increases (Table 5.7), the viscosity increases, which affects the physical properties of the product in which it is an ingredient. 

De Leenheer, L. and Hoebregs, H., Progress in the elucidation of the composition of chicory inulin, Starch/Stdrke, 46, 193-196, 1994. 

Roberfroid, M.B., Cumps, J., and Devogelaer, J.P., Dietary chicory inulin increases whole-body bone mineral density in growing male rats, J. Nutr., 132, 3599-3602, 2002b. 

Beneo ST Powder Chicory Inulin >90%, average DP > 10 Fructose and glucose <4%, sucrose <8%... 

Beneo oligofructose Powder Partial enzymatic hydrolysis of chicory inulin Oligofructose >93.2%, DP 2-8 < 6.8%... 

Jerusalem artichoke inulin (JA) or chicory inulin (CH) FISH 7.7 g/day 7 days Placebo-controlled, parallel study Bifidobacteria Bacteroides Clostridia Kleessen et al. ... 

Kleessen B, Schwa S, Boehm A, et al. Jerusalem artichoke and chicory inulin in bakery products affect faecal microbiota of healthy volunteers. BrJNutr. 2007 98 540-549. 

Roberfroid MB, van Loo JAE, Gibson GR. The Bifidogenic nature of chicory inulin and its hydrolysis products. / Nutr. 1998 128 11-19. Rossi M, Corradini C, Amaretti A, et al. Fermentation of fructooligosaccharides and inulin by bifidobacteria a comparative study of pure and fecal cultures. Appl Environ Microbiol. 2005 71 6150-6158. 

As part of the diet of rats, chicory inulin inhibited tumor formation (colon, mammary, and lung) and potentiated the cytotoxic effects of various common anticancer drugs at subtherapeutic dosages (cyclophosphamide, cytarabine, doxorubicine, 5-fluoroura-cil, methotrexate, and vincristine). ... 

Chicory inulin stimulates the growth of bifidobacteria in the human colon and is classified as a prebiotic. In a placebo-controlled study, dietary supplementation with chicory inulin increased bifidobacteria counts and reduced Clostridia, fusobacteria, and bacter-oides. In a randomized, double-blind study in hypercholesterolemic men on a controlled diet, a supplement of ice cream containing chicory inulin produced a significant decrease in serum triglyceride levels. ... 

Chicory inulin has 10% of the sweetness of sugar and is used as a fat and sugar replacement, fiber, and probiotic in dairy products, frozen desserts, fruit preparations, breads and baked goods, and dietetic products also as a fat replacement in table spreads, salad dressings, meat products, and fillings as a fiber and probiotic in breakfast cereals sugar replacement and fiber in chocolate also used to provide form stability, moisture retention, texture improvement, texture, crispness, and mouthfeel in diverse foods. ... 

Regulatory Status. Essential oil, natural extractive, and solvent-free oleoresin are GRAS ( 182.20). Chicory inulin is confirmed GRAS. Root and herb subject of a combined positive German therapeutic monograph for mild dyspeptic disorders and loss of appetite (blumenteial 1). 

In nature, fmctose (levulose, fmit sugar) is the main sugar in many fmits and vegetables. Honey contains ca 50 wt % fmctose on a dry basis. Sucrose is composed of one unit each of fmctose and dextrose combined to form the disaccharide. Fmctose exists in polymeric form as inulin in plants such as Jemsalem artichokes, chicory, dahlias, and dandeHons, and is Hberated by treatment with acid or enzyme. 

Di-D-fructose dianhydrides have also been isolated" from commercial chicory, which is used as an additive for coffee or in coffee substitutes. Chicory is obtained by roasting the roots of chicory (Cichorium sp.), a member of the Compositae, which contains inulin (in its roots) as a storage polysaccharide. 

The catalyzed telomerization of butadiene has been applied to other polysaccharides such as inulin (22) (Fig. 20) which is a polyfructose extracted from Jerusalem artichokes (tuber) or from chicory (roots). This soluble polymer is easily telomerized under mild conditions and the degree of substimtion is also dependent on the reaction conditions [20] (Fig. 20). 

FOS and oligofuctose are fructose oligomers that are either produced by enzymic conversion of sugar or extracted from chicory, as inulin, and then hydrolysed. These products behave as soluble fibres and prebiotics. In acid conditions, they can hydrolyse, but are usually sufficiently stable for short-shelf-life juices, near-water products with low acid levels or powdered soft drinks. Prebiotic activity varies with preparation and required daily dose can be as low as 2.5-5.0 g/day for shorter chain FOS preparations (DP 2 1). Some positive effects on magnesium absorption and calcium absorption (in some populations) have also been shown (Beghin Meiji, 2001). 

Fructose syrup. In addition to the glucose/fructose syrups mentioned above, a fructose syrup has been produced using inulin as a source. Inulin is the fructose analogue of starch, and the chicory root is the standard source for commercial hydrolysis. Fructose syrups are usually too expensive for routine use in beverage production but they have been employed where a particular claim is to be made for fructose. They have also been used for the adulteration of fruit juices as they are chemically difficult to detect. Detection is possible at the sub-molecular level by techniques such as stable isotope ratio measurement. Fructose is also manufactured using sucrose as a starting material. 

There is a growing interest in the inclusion of soluble fibre into the diet to help improve health. This is extending to drinks as well, with such fibre being added to milk- and fruit-based products such as smoothies . One source of soluble fibre which has attracted attention over the last few years is inulin or oligofiuc-tans. Inulin consists of oligosaccharides that are extracted from chicory or Jerusalem artichokes and that are claimed to improve colon function and to have prebiotic properties, enhancing the working of the gut. Inulin is a complex carbohydrate which can be assayed in a number of different ways. However, there are two published methods in the AO AC manual for its analysis (997.08 and 999.03). 

Both the quantity and quality of inulin in various plant sources are of considerable importance in terms of its utilization. Both Jerusalem artichoke and chicory have inulin contents of >15% on... 

Physical and Chemical Characteristics of Inulin (Chicory) A High-DP Fraction and Oligofructose... 

Currently the primary commercial plant-derived sources for inulin are Jerusalem artichoke and chicory. The former is grown more so in Eastern Europe and the latter in Northwestern Europe. There is increasing interest in the commercial production of Jerusalem artichoke in China and several other countries. At present, neither crop is grown to any extent in the U.S., although there is some fresh-market production of Jerusalem artichoke. 

Berghofer, E., Cramer, A., and Schiesser E., Chemical modification of chicory root inulin, in Inulin and Inulin-Containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, 1993, pp. 135-142. 

Vijn, I., Van Dijken, A., Sprenger, N., Van Dun, K., Weisbeek, P., Wiemken, A., and Smeekens, S., Fructan of the inulin neoseries is synthesized in transgenic chicory plants (Cichorium intybus L.) harboring onion (Allium cepa L.) fructan fructan 6G-fructosyltransferase, Plant J., 11, 387-398, 1997. 

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