Its emergence in gastronomy is imminent

Inulin has burst onto the food scene with force thanks to its good nutritional reports. Chemically, it encompasses a family of fructan-type polysaccharides. It is present in numerous vegetables such as onions, garlic and asparagus, but it is usually extracted from the chicory root, because it is found in high concentrations in this tuber. It is also obtained from agave or other vegetables, especially in the American continent.


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In an article published by Kathy R. Niness, from Orafti Active Food Ingredients, in 1999 in The Journal of Nutrition, the dietary importance of this group of polysaccharides was already confirmed. It was also indicated that they are not digested in the upper gastrointestinal tract, so they have a low caloric value and stimulate the growth of intestinal bifidobacteria.

In another paper published in December 2014 in Comprehensive Reviews in Food Science and Food Safety, Gertjan Schaafsma, a food, health, and safety consultant, and Joanne L. Slavin, of the Department of Food Science and Nutrition at the University of Minnesota, reviewed the physicochemical properties and nutritional value of inulin. They concluded that it is a safe and well-tolerated ingredient up to a dose of 20 grams per day. They also ratified the direct effects on the intestine, including prebiotic action, absorption of minerals (calcium and magnesium) and secretion of satiety hormones – this last aspect is of great importance due to its relationship with possible treatments against obesity.

And in a study published last year in Chemical Technology by Marco Lara Fiallos, from the Central University of Ecuador, and other collaborators, the importance of inulin in world food production was identified, the variety of its potential applications was highlighted and it underlined the need to develop efficient production techniques.

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