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Old 02-04-2009, 07:22 AM   #1
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Inulin and HIS

[COLOR="Blue"]Wondering if we will start seeing blends sold. What are the thoughts of substituting PolyD in our current homemade brews with Inulin?[/COLOR]

From the following article:Using inulin and oligofructose with high-intensity sweeteners - Functional Ingredients Magazine

Inulin is a polydisperse molecule found in many common fruits and vegetables, and can be readily extracted from chicory roots. The extract offers bulking properties similar to sugar, and can be differentiated based on chain-length distribution. Short-chain oligofructose has a degree of polymerisation of less than 10 and is available in both a powder and liquid form. [COLOR="Red"]Oligofructose syrups have a sweetness level 30-50 per cent of sugar. Native standard inulin has a degree of sweetness of 10 per cent of sugar.[/COLOR]

Obviously, the sweetness level of sugar cannot be achieved by using inulin or oligofructose alone. Oligofructose and inulin need HISs to achieve the sweetness of sugar, while HISs need FOS to achieve an overall flavour profile closer to that of sugar. The flavour-masking benefits of chicory inulin and oligofructose can also be used to remove the off flavour or aftertaste associated with vitamin-enriched formulations and soy-based recipes.

[COLOR="red"]An added benefit of using chicory oligofructose or chicory inulin is its capacity as a flavour potentiator. Both increase the perceived intensity of berry or fruit flavours in a formulation[/COLOR], for instance. The technical properties of a product like Orafti-brand oligofructose, as an example, make it an excellent substitute for sugar. In addition to helping to mask the off notes and aftertastes of HISs for a more sugarlike sweetness profile, Orafti oligofructose has similar sensorial and physical properties to sugar. It improves body and mouthfeel compared to traditional low-calorie fruit preparations based on HISs only, imparting a well-balanced and rounded fruit taste. In fact, it offers a better flavour release compared even to traditional sucrose-based formulations. Meanwhile, a specialised product like Orafti HSI (inulin) combines the technical and sensorial properties of both oligofructose and inulin, resulting in an optimized sweetness profile in combination with HISs.

[COLOR="red"]A blend of acesulfame-K and aspartame with inulin or oligofructose results in a quantitative synergistic sweetening effect corresponding to 15-35 per cent more sweetness, depending on application and formulation. Synergies are also obtainable in yoghurts, for example, using a combination of oligofructose with sucralose or with sucralose/acesulfame K.[/COLOR]

When selecting a specific inulin or oligofructose ingredient, practical considerations include:

Form — There is a choice of powder or liquid forms. Inulin is only available in a powder form whereas oligofructose is available as a powder and as a syrup.
Colour — Browning reactions occur readily with oligofructose because of high concentrations of reducing ends. The longer-chain-length i[COLOR="red"]nulin has minimal to no browning reaction during heat processing.[/COLOR]
Flavour-masking benefits — the synergistic effect with high-intensity sweeteners
Chain-length distribution — important for mouthfeel characteristics/solubility
Particle size/density — important for dispersion
Desired sweetness level — of the final product
It is notable that when food and beverage formulators make use of all-natural inulin and oligofructose in combination with HISs, they add prebiotic fibre to the mix as well as replacing sugar and improving taste. That implies an extra measure of food-borne defense against obesity and diabetes, along with numerous other digestive disorders that dietary fibre, in general, impacts in a positive way.

In addition, clinical studies have linked inulin and oligofructose, as prebiotics, to a range of whole-body benefits that extend over a lifetime. By boosting levels of beneficial bifidobacteria in the colon, they can enhance digestive health, function and immunity, and exert positive effects on bone health through improved calcium absorption. They also help maintain healthy body weight in both adolescents and adults. They can increase intestinal levels of bifidobacteria in older people as well, helping to reverse signs of 'digestive ageing,' improving intestinal function while supporting wellness.

That kind of functionality, along with messaging about great taste, reduced sugar, reduced calorie, fibre enrichment and diabetic friendliness, brings into play the substantial marketing benefits of FOS/HIS combinations — a synergy that is truly hard to beat.
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Old 02-04-2009, 06:27 PM   #2
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If its only 30-50% the sweetness of sugar, doesn't that mean its less sweet? (am I interpreting that correctly?) I think it wouldn't give the same sweetness as the polyD you are using.
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