| Identification | Back Directory | [Name]
INULIN | [CAS]
9005-80-5 | [Synonyms]
INULIN
Dahlin
Alantin
Frutafit
Fibruline
INULIN(RG)
Menyanthin
Inulin USP
InulinB.P.
RAFTILINEST
RAFTILINEHP
RAFTILINEHPX
ALANT STARCH
POLYFRUCTOSE
CHICORYINULIN
RAFTIFEED(R)IPS
INULIN extrapure
Inulin/Synanthrin
INULIN FROM CHICORY
Inulin from dahlia t
InulinForBiochemistry
Inulin froM dahlia tub
CHICORYLONG-CHAININULIN
INULIN FROM CHICORY ROOT
Inulin from dahlia tubers
LONG-CHAININULINFROMCHICORY
POLY-BETA-(2-1)-FRUCTO-FURANOSE
Inulin (by Enzymatic synthesis)
INULIN FROM JERUSALEM ARTICHOKES
LONG-CHAININULINFROMCHICORYROOTS
Inulin,for biochemistry,from Dahlia tubers
Inulin, from Dahlia tubers, for biochemistry
Inulin, froM Dahlia tubers, for biocheMistry 25GR
POLY-BETA-(2->1)FRUCTOFURANOSAN WITH GLUCOSE ENDGROUPS | [EINECS(EC#)]
232-684-3 | [Molecular Formula]
C18H32O16 | [MDL Number]
MFCD00131407 | [MOL File]
9005-80-5.mol | [Molecular Weight]
504.437 |
| Chemical Properties | Back Directory | [Appearance]
white crystalline solid | [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 | [Stability:]
Stable. Incompatible with strong oxidizing agents. | [Water Solubility ]
Soluble in water. | [Sensitive ]
Hygroscopic | [Merck ]
14,5004 | [InChIKey]
YKHPIEZXTCQOCC-YWMIBZCHSA-N | [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. | [EPA Substance Registry System]
Inulin (9005-80-5) |
| Hazard Information | Back Directory | [Chemical Properties]
white crystalline solid | [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. |
|
|