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OLIGOWELL - Inulin Complex (Inulin + FOS)

Inulin

OLIGOWELL - INULIN COMPLEX (INULIN+FOS) FROM TWO STEP PROCESSES OF AGRICULTURAL DESOLATION AS SUBSTRATE

Inulin Complex features good thermal stability, viscosity, water activity, moisture retention, solubility, non-pigmentation, shaping, alkali resistance, anti-aging, and other physio-chemical properties Inulin complex has an insipid neutral taste without any aftertaste.

PRODUCT TECHNOLOGY BACKGROUND

  • World Inulin producer, China and German focusing solely on extraction process of Chicory roots while this study offers inclusively of enzymatic reaction of fruits desolation as substrate.
  • The two step processes significantly producing Inulin complex (Inulin + FOS) with control ratio by controlling the parameters.
  • Inulin and Fructo-oligosaccharides (FOS) are fructan type polysaccharides and by consumption of non-digestible polysaccharides (prebiotics) regularly has positive effects on human health.
  • Inulin is widely used in the processed foods as a fat or sugar replacer or transmit desirable characteristics which gives only 25- 35% energy compared to digestible carbohydrates.
  • It is a significant ingredient used in food industry by virtue of its diversified nutritional and functional properties.

PRODUCT CAPABILITIES

  • Inulin Complex features good thermal stability, viscosity, water activity, moisture retention, solubility, nonpigmentation, shaping, alkali resistance, anti-aging, and other physio- chemical properties.

  • Inulin Complex can meet the processing requirements of various foods production it can easily combines with other ingredients without flavor modification (milk, yogurt, ice cream,any beverages, pastries and related foods).

  • Inulin Complex can substitute other stabilizers in different other food items.

BENEFITS OF INULIN COMPLEX (INULIN+FOS) 

  • Prebiotic Functionality

  • Alternative sweetener for Diabetics

  • Fibre Enrichment

  • Reduce Cholesterol

  • Enhance Calcium Absorption

  • Enhance Digestibility

  • Improve Immunity

  • Flavour Enhancer

  • Stabilizer in processing food

  • Boosts Heart Health and Lowers Metabolic

  • Syndrome Risk Factors

  • Anti-cancerous effect

 

Name: Dr. Noormazlinah binti Ahmad
Position: Senior Lecturer
Faculty: Faculty of Chemical Engineering & Natural Resources
Patent Number: PI2016400010, PI2016400018
Mobile Number: +60139832041
Office Number : +6095492868
Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

 

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