INULIN Property

Melting point:

176-181 °C

alpha 

D20 -40° (c = 2) for the anhydr

Density 

1,35 g/cm³

storage temp. 

Store at RT.

solubility 

Soluble in hot water and solutions of dilute acids and alkalis; slightly soluble in cold water and organic solvents.

form 

Solid

color 

White to Off-White

Odor

odorless

Water Solubility 

Soluble in water.

Sensitive 

Hygroscopic

Merck 

14,5004

Stability:

Stable. Incompatible with strong oxidizing agents.

InChIKey

YKHPIEZXTCQOCC-YWMIBZCHSA-N

EPA Substance Registry System

Inulin (9005-80-5)

Safety

Safety Statements 

24/25

WGK Germany 

3

RTECS 

232-684-3

F 

3-10

TSCA 

Yes

HS Code 

11082000

Hazard and Precautionary Statements (GHS)

INULIN Chemical Properties,Usage,Production

Chemical Properties

white crystalline solid

Chemical Properties

Inulin occurs as an odorless white powder with a neutral to slightly sweet taste.

Uses

Inulin is a nondigestible oligosaccharide containing fructose which provides texture, rheology, dietary fiber properties, and selective fer- mentation by colon bacteria. commercially obtained from chicory root; common sources include onion, garlic, leek, asparagus, and jerusalem artichoke. it is a hygroscopic powder with solubility in water dependent on water temperature. with increasing concentra- tion, viscosity gradually increases, and at about 30% concentration, it can form discrete particle gels which are characterized as creamy and fat-like. it is not hydrolyzed by the digestive system. it func- tions as a prebiotic, passing into the colon where it is preferentially fermented by healthy bacteria such as bifidobacteria and lactobacilli to increase their proliferation and inhibit unwanted bacteria. it is used in ice cream products to replace fat and sugar, and in baked goods.

Uses

Mixture of fructose polymers that serves as carbohydrate storage in plantsInulin is used in the treatment of high blood fats, cholesterol and triglycerides. It is also used for weight loss, constipation and also serves as a food additive to improve taste and as a vaccine adjuvant. Further, it is utilized to replace sugar, fat and flour. It is also used to measure kidney function by determining the glomerular filtration rate (GFR). In addition to this, it is used to replace some of the flour in baked goods.

Uses

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 prop erties of food such as texture, hydration and shelf-life. They are also used for vaccine and drug delivery via soluble storage.

Production Methods

Inulin is extracted from the tubers of Dahlia variabilis, Helianthus, in a procedure similar to the extraction of sugar from sugar beet.

Pharmaceutical Applications

Inulin has many potential uses in pharmaceutical applications, as a filler–binder in tablet formulations; to stabilize therapeutic proteins; or to enhance the dissolution of lipophilic drugs. Methacrylated inulin hydrogels have been investigated for the development of colon-specific drug delivery systems.
Inulin is used as a diagnostic agent to measure the glomerular filtration rate. It is used in the food industry as a sweetener and stabilizer; and also as a prebiotic, where it has been shown to provide protection against inflammatory and malignant colonic diseases in animals. It is also used as a noncaloric dietary fiber supplement.

Biochem/physiol Actions

A heterogeneous blend of fructose polymers that function as plant storage carbohydrates.

Safety

Inulin is a naturally occurring plant polysaccharide and is one of the major constituents of the Compositae family. Inulin is recommended to diabetics, as it has a mild sweet taste, but is not absorbed and does not affect blood sugar levels. It is used widely in the food industry as a sweetener and stabilizer.

storage

Inulin is slightly hygroscopic and should be stored at cool to normal temperatures, in air-tight and water-tight containers.

Incompatibilities

Inulin is incompatible with strong oxidizing agents.

Regulatory Status

GRAS listed.