INULIN

INULIN Basic information
Product Name:INULIN
Synonyms:RAFTILINEST;RAFTIFEED(R)IPS;RAFTILINEHP;CHICORYINULIN;LONG-CHAININULINFROMCHICORYROOTS;RAFTILINEHPX;LONG-CHAININULINFROMCHICORY;INULIN extrapure
CAS:9005-80-5
MF:C18H32O16
MW:504.43708
EINECS:232-684-3
Product Categories:Inhibitors;Carbohydrate;Metabolic Pathways;Metabolites and Cofactors on the Metabolic Pathways Chart;Carbohydrates;Carbohydrates A to;Carbohydrates H-LBiochemicals and Reagents;Polysaccharide;FINISHED MEDICINE
Mol File:9005-80-5.mol
INULIN Structure
INULIN Chemical Properties
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
Odorodorless
Water Solubility Soluble in water.
Sensitive Hygroscopic
Merck 14,5004
Stability:Stable. Incompatible with strong oxidizing agents.
InChIKeyYKHPIEZXTCQOCC-YWMIBZCHSA-N
EPA Substance Registry SystemInulin (9005-80-5)
Safety Information
Safety Statements 24/25
WGK Germany 3
RTECS 232-684-3
3-10
TSCA Yes
HS Code 11082000
MSDS Information
ProviderLanguage
ACROS English
SigmaAldrich English
ALFA English
INULIN Usage And Synthesis
Chemical Propertieswhite crystalline solid
Chemical PropertiesInulin occurs as an odorless white powder with a neutral to slightly sweet taste.
UsesInulin 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.
UsesMixture of fructose polymers that serves as carbohydrate storage in plantsInulin is used in the treatment of high blood fats, cholesterol and triglycerides. It is also used for weight loss, constipation and also serves as a food additive to improve taste and as a vaccine adjuvant. Further, it is utilized to replace sugar, fat and flour. It is also used to measure kidney function by determining the glomerular filtration rate (GFR). In addition to this, it is used to replace some of the flour in baked goods.
UsesIs 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 MethodsInulin is extracted from the tubers of Dahlia variabilis, Helianthus, in a procedure similar to the extraction of sugar from sugar beet.
Pharmaceutical ApplicationsInulin 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 ActionsA heterogeneous blend of fructose polymers that function as plant storage carbohydrates.
SafetyInulin 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.
storageInulin is slightly hygroscopic and should be stored at cool to normal temperatures, in air-tight and water-tight containers.
IncompatibilitiesInulin is incompatible with strong oxidizing agents.
Regulatory StatusGRAS listed.
INULIN Preparation Products And Raw materials
Inulin,DerivedFromCichoriumIntybus(Chickory) inulin fructotransferase (depolymerizing) INULIN-TYPEFRUCTANFROMCHICORY Inulin, Chicory Root (1.04733) STEAROYL INULIN INULIN, 14C-METHYLATED APPROX. MOL. *WT. 5,000 INULIN-TYPEFRUCTANS INULIN, DEPOLYMERIZED CARBOXYMETHYL INULIN Inulin, carboxymethyl ether 5,6-Dimethoxy-1-indanone UNDECYLENOYL INULIN O-(aminopropyl)inulin PALMITOYL INULIN inulin fructotransferase (DFA I-producing) pyridoxyl-hemoglobin-inulin diethylenetriaminepentaacetic acid-inulin iodo-tyraminyl inulin

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