Inulin
Inulins are a group of naturally occurring polysaccharides (several simple sugars linked together) produced by many types of plants. They belong to a class of fibers known as fructans. Inulin is used by some plants as a means of storing energy and is typically found in roots or rhizomes. Most plants that synthesize and store inulin do not store other materials such as starch.
Natural sources of inulin
Plants that contain high concentrations of inulin include: Elecampane (Inula helenium) Dandelion (Taraxacum officinale) Wild Yam (Dioscorea spp.) Jerusalem artichokes (Helianthus tuberosus) Chicory (Cichorium intybus) Jicama (Pachyrhizus erosus) Burdock (Arctium lappa) Onion (Allium cepa) Garlic (Allium sativum) Agave (Agave spp.) Yacón (Smallanthus sonchifolius spp.) Camas (Camassia spp.)
Inulin is increasingly used in processed foods because it has unusually adaptable characteristics. Its flavour ranges from bland to subtly sweet (approx. 10% sweetness of sugar/sucrose). It can be used to replace sugar, fat, and flour. This is particularly advantageous because inulin contains a third to a quarter of the food energy of sugar or other carbohydrates and a sixth to a ninth of the food energy of fat. While Inulin is a versatile ingredient, it is also has health benefits. Inulin increases calcium absorption and possibly magnesium absorption, while promoting the growth of intestinal bacteria. Nutritionally, it is considered a form of soluble fiber and is sometimes categorized as a prebiotic. Inulin has a minimal impact on blood sugar, and—unlike fructose—is not insulemic and does not raise triglycerides, making it generally considered suitable for diabetics and potentially helpful in managing blood sugar-related illnesses.
Red Water – Natural Skin Care – see our premier skin care and toiletries range.
Panthenol Plus – range for irritated and red skin
