Inulin gels

A study of maltodextrin and inulin gels was carried out by cross-relaxation spectroscopy, TIP (H) measurements, and a wideline separation experiment (WISE).132 During ageing, the amount of immobilized polymer increases owing to the formation of crystalline regions, but it is not associated with change in molecular mobility. Different kinetics were found for maltodextrin and inulin gels.132... 

Bio-Gel P-6 and a combined system of P-6/S-200 were utilized for investigations of inulin-type /3(2- l)-linked nb fructans. With a flow rate of 0.33 mP min, each separation of a sample volume of 1 ml of a 20- to 30-mg/ml concentrated solution typically lasted 20 hr, i.e., one run per day. Both systems (P-6 and P-6/S-200) maintained stability for approximately 1 year, equivalent to approximately 100 runs. 

FIGURE 16.24 Inulin isolated from mature Topinambur tubers sparated on Bio-Gel P-6 (140 X I. Scm) flow rate 0.33 ml/min eluent H20(dest) + 0.002% NaNs detection Waters 403 R differential refractive index detector, sensitivity 8X applied sample I ml of a 20-mg/ml aqueous solution weight average degree of polymerization dp = 9 number average degree op polymerization dp = 2 polydisper-sity dp /dp = 4.5. 

Fuller s earth (hydrated aluminosilicate) Magnesium oxide Charcoal Alumina Magnesium trisilicate Silica gel Calcium hydroxide Magnesium carbonate Calcium phosphate Calcium carbonate Sodium carbonate Talc Inulin Sucrose = starch Petroleum ether, b 40-60°- Petroleum ether, b 60-80°. Carbon tetrachloride. Cyclohexane. Benzene. Ethyl ether. Chloroform. Ethyl acetate. Acetone. Ethanol. Methanol. Pyridine. Acetic acid. 

Inulin is soluble in water (maximum 10% at room temperature) and forms a gel-type structure. It does hydrolyse in acid conditions over time to produce fructose. It is heat stable. In soft drinks it can produce similar mouthfeel and technical properties to glucose syrup. 

Activation, dextran and inulin, 189-195 Activation energy of diffusion, 50-52 Additives, effect on percutaneous absorption of drugs in rabbits, 275 Agarose gel, use in liposomal drug delivery system, 267-270 Albumin microspheres intramuscular and intraarticular drug delivery, 204,206,211 preparation, 204,207/... 

The functionality of inulin as a fat replacer is due to its effect on water (Silva, 1996). As the inulin concentration in the solution increases, the viscosity of the solution increases (Table 5.7). Initially at 1 to 10% there is a small but gradual increase in viscosity between 11 and 30% there is a more pronounced increase, but without gel formation. Above 30% inulin in water, discrete... 

Gel formation inhibits hydrolysis of the inulin (Silva, 1996). At low concentrations (i.e., below gelling), inulin may be hydrolyzed at a pH below 3 and at very high temperature due to the presence of free water. In gel form, inulin is stable in acidic and high temperature conditions due to the lack of available water. 

Inulin [97,98,99,100] is the only commercial, water-soluble polysaccharide containing D-fruc-tose, a ketose. It is a linear molecule of 8-D-fmctofuranosyl units linked (2— 1). It is much smaller than other gums with chain lengths of only 15-22 units and is much more easily depolymerized under acidic conditions because its monomer units are in the furanosyl ring form. It is obtained mostly from roots of the chicory plant. Because of its small molecular size, hot solutions are relatively non-viscous even at concentrations of 50%. When hot solutions of > 25% concentration are cooled, a particulate gel forms. Inulin is used for its health benefits, viz, as a prebiotic. 

Magnesium trisilicate Silica gel Calcium hydroxide Magnesium carbonate Calcium phosphate Calcium carbonate Sodium carbonate Talc Inulin... 

Fructans have humectant properties that reduce water activity and improve microbiological stability. When mixed with water, inulin can form a particle gel network, resulting in a white creamy structure with a short spreadable texture [32]. Emulsion of long-chain fructan in water has organoleptic properties similar to fat and has been used as a fat replacement in food systems. Inulin works in synergy with most gelling agents. 

Inulin Bakery products Dietary fiber e.g., Raftihne HP, Raftihne HP-gel, and B.aftihne ST 37... 

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