Inulin
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Some plants store carbohydrates in the form of inulin as an alternative, or in addition, to starch. Inulins are present in many vegetables and fruits, including onions, leeks, garlic, bananas, asparagus, chicory, and Jerusalem artichokes. Inulins are polymers consisting of fructose units that typically have a terminal glucose. Oligofructose has the same structure as inulin, but the chains consist of 10 or fewer fructose units. Oligofructose has approximately 30 to 50 percent of the sweetness of table sugar. Inulin is less soluble than oligofructose and has a smooth creamy texture that provides a fat-like mouthfeel. Inulin and oligofructose are nondigestible by human intestinal enzymes, but they are totally fermented by colonic microflora. The short-chain fatty acids and lactate produced by fermentation contribute 1.5 kcal per gram of inulin or oligofructose. Inulin and oligofructose are used to replace fat or sugar and reduce the calories of foods like ice cream, dairy products, confections and baked goods. CHEMICAL STRUCTURE OF LAMINARAN:
BIOMASS SOURCES :
POTENTIAL ACTIVITIES: Industrie alimentaire : édulcorant, sirop de fructose
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