Description
A long-chain inulin with average degree of polymerization (DP) of 23 or higher, produced by physical separation of the longer-chain fraction from standard chicory inulin. Provides fiber and fat-mimetic functionality with very low sweetness and excellent gel-forming behavior.
White to off-white free-flowing powder with a neutral taste. Forms a creamy, fat-like gel on hydration that provides mouthfeel in reduced-fat dairy and bakery applications.
We supply food-grade Inulin HP from manufacturers in China holding ISO, Halal, Kosher and other certifications relevant to the product and production. Produced from chicory root grown in Henan, Inner Mongolia, and surrounding regions.
Common market grades include standard Inulin HP DP ≥ 23, instant-soluble agglomerated grades for cold-water dispersion, and organic-certified Inulin HP from organic chicory.
Bulk and reduced-MOQ shipments. Batch-level COA covering inulin content, average DP, free sugars, heavy metals, and microbiology.
Introduction
Inulin is a beta(2,1) fructan present in many plants including chicory, Jerusalem artichoke, agave, and onion. Commercial inulin is extracted from chicory root by hot-water extraction and refined to high-purity powder.
Standard chicory inulin contains a distribution of chain lengths from DP 2 to DP 60 or higher, with an average DP of approximately 10 to 12. Inulin HP isolates the longer-chain fraction (DP ≥ 23) by physical separation, yielding material with distinct functional properties.
Long-chain inulin has very low sweetness (compared to standard inulin which contributes about 10 percent of sugar's sweetness), forms a gel on hydration that mimics fat creaminess, and ferments more slowly in the colon than short-chain fructans, which improves gastrointestinal tolerance.
The principal application is fat replacement in reduced-fat dairy, where Inulin HP enables 50 percent fat reduction in yogurt and cream cheese while maintaining mouthfeel. Prebiotic activity targeting Bifidobacterium is well documented.
Where it is used
- Fat replacement in reduced-fat dairy: yogurts, cream cheese, ice cream
- Sugar reduction in baked goods (provides bulk without sweetness)
- Fiber fortification of meal-replacement shakes
- Prebiotic supplements positioned for microbiome support
- Infant formula and toddler nutrition in approved markets
- Premium chocolate fillings and reduced-sugar confectionery
- Functional bars and snacks
- Co-formulation with probiotics in synbiotic products
Technical data
| Item | Specification |
|---|---|
| Appearance | White to off-white powder |
| Inulin content (dry basis) | ≥ 99.5% |
| Average degree of polymerization | ≥ 23 |
| Free sugars (glucose, fructose, sucrose) | ≤ 1.0% |
| Moisture | ≤ 5.0% |
| Ash | ≤ 0.2% |
| Heavy metals (as Pb) | ≤ 2 mg/kg |
| Arsenic | ≤ 1 mg/kg |
| Total plate count | ≤ 1000 cfu/g |
Ready to discuss business?
Send us your spec and requirement. We will respond with availability and pricing within 24 hours.