INULINA Aguamiel Distilled

Functional food, as prebiotic
Dietetic products, for its low calorie value.
Patisserie products. Water retention.
Panification. For water retention.
Marmalades and jellies. Water retention and texture improvement.
Ice cream parlor. To avoid the formation of crystals.
Peanut butter, for its low calorie value.
Greasy food light-. As fat substitute.
Gravy and dressing. To improve texture.
Diary products. To improve texture.
Meat. For water retention.

Due to characteristics already mentioned inulina has been applied to many areas of food industry for human consumption. The following are examples of these applications:

dahlia (root)
onion
garlic
asparagus
banana
agaves
Jerusalem garlic
Chicory (root)

This polifructano' is founded in a large quantity of plants, for example:

Besides another inulina property is to form gels of excellent characteristics, such as retention of water, low melting point, and similar fat characteristics. Inulina is a rheological modification and can be used to optimize food texture. It also increases emulsion stability, dispersions and mousses, providing them better body and volume.

The prebiotics, such as bifidus bacteria and lactobacillus are microorganisms that are used as food supplement, which are added to the human diet for they have benefic effects that increase the balance in the intestinal biota. The prebiotic is a HIDRATO DE CARBONO source, not digestible by humans and help the prebiotic proliferation.

Inulina is a polifructano' (from Spanish, literally, multiple fruits) is the sugar that some agaves produce as energy storage, basically this material is found in stems and roots. Because inulina is a dietetic fiber, with low calorie contents and a bifidus promoter, it is considered a prebiotic. Due to its properties it has gained great importance inside the food industry, particularly on those referred to functional properties.

Gravy and dressing. To improve texture.
Diary products. To improve texture.
Meat. For water retention.