Inulin composition

Abstract

The invention pertains to an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose.

Description

[0001] INULIN COMPOSITION

[0002] The present invention relates to inulin compositions.

[0003] Inulin compositions are well known in the art. When an inulin composition from a biological or natural source such as from chicory the composition generally depends on the harvest. Inulin compositions that are not within commercial specification are generally further processed, e.g. by enzymatic hydrolysis using an endo-inulinase. Consequently, the degree of polymerization of the inulin is greatly reduced and a fructo-oligosaccharide having a degree of polymerization of below 10 is obtained. In addition, it is advantageous to keep the inulin with a higher degree of polymerization due to its favorable dietary properties. Hence, there is a need to upgrade the inulin compositions that are not within specification while maintaining the larger inulin chains.

[0004] The objective of the present invention is to provide novel inulin composition.

[0005] The invention pertains to an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose. When an inulin composition is exposed to an enzyme capable of converting sucrose into a fructo-oligosaccharide or elongating the longer inulin chains by addition of a fructosyl group, the resulting inulin composition generally has a lower sucrose content together with an increase amount of glucose. The inulin composition has a higher amount of inulin compared to the inulin composition before enzymatic exposure. In this way, an inulin composition can be upgraded to a more concentrated grade of inulin. As the content of inulin can vary between harvests (both geologically and season-wise), the invention allows to adjust the inulin content to a higher level, thus increasing the fiber level of the composition and generally increasing the health benefit of the product.

[0006] The inulin composition comprises inulin. The term “inulin” has its conventional meaning and refers to polysaccharides comprising p(2, 1 ) linked fructofuranose units and a glucopyranose end group. Inulin can be synthetic or natural. In one embodiment, Inulin is obtained from plants. Examples of such plants include agave, wheat, oat, onion, soybean, leek, dahlia, banana, garlic, asparagus, Jerusalem artichoke, and chicory. Preferably, inulin is obtained from chicory. Typically, the degree of polymerization of inulin (from chicory) generally ranges from 3 to 60. Commercial inulin such as Frutafit® HD generally has a degree of polymerization ranging from 3 to 60, and an average DP of from 10 to 15.

[0007] Inulin can also be prepared via an enzymatic conversion of sucrose to inulin. In such case, an inulin is obtained with a relatively low degree of polymerization (DP), i.e. fructo- oligosaccharides are produced. The term “fructo-oligosaccharide” or “FOS” has its conventional meaning, and refers to an inulin comprising p(2, 1 ) linked fructofuranose units and a glucopyranose end group n, where the degree of polymerization is less than 10.

[0008] Within the definition of FOS, an inulin composition with a higher content of FOS (typically with a maximum degree of polymerization of 6) can be prepared using enzymatic hydrolysis, e.g. using an endo-inulinase, is included. Examples of such fructo-oligosaccharides include liquid FOS syrups such as Frutalose® L90 / L92 or LF92, Frutalose® L85 or LF85 and Frutalose® SF75; and dried FOS syrups such as Frutalose® OFP and Frutalose® SFP.

[0009] In one embodiment, the inulin composition has a higher content of longer chain inulin. In one embodiment, the inulin has an average degree of polymerization of at least 15, preferably at least 18, even more preferably at least 20, and most preferably at least 22, and preferably at most 30, more preferably at most 28 and most preferably at most 25. An example of such an inulin is Frutafit® TEX.

[0010] In one embodiment, the inventive inulin composition comprises at least 1 wt% inulin, based on the total dry weight of the inulin composition. Preferably, the inventive inulin composition comprises at least 2 wt% inulin, more preferably at least 5 wt% inulin, even more preferably at least 10 wt% inulin, even more preferably at least 15 wt% inulin, even more preferably at least 20 wt% inulin and most preferably at least 25 wt% inulin, and preferably at most 99 wt% inulin, more preferably at most 95 wt% inulin and most preferably at most 90 wt% inulin, based on the total dry weight of the inulin composition. The amount of inulin can be determined using methods known in the art. Examples of such methods include size exclusion chromatography and HPAEC-PAD (High Performance anion exchange chromatography coupled to pulsed amperometric detection). A preferred method is a method based on HPAEC-PAD.

[0011] In one embodiment, the inventive inulin composition comprises at least 1 wt% fructooligosaccharide (FOS), based on the total dry weight of the inulin composition. Preferably, the inventive inulin composition comprises at least 2 wt% FOS, more preferably at least 5 wt% FOS, even more preferably at least 10 wt% FOS, even more preferably at least 15 wt% FOS, even more preferably at least 20 wt% FOS and most preferably at least 25 wt% FOS, and preferably at most 99 wt% FOS, more preferably at most 95 wt% FOS and most preferably at most 90 wt% FOS, based on the total dry weight of the inulin composition. The amount of oligofructose can be determined using methods known in the art. Examples of such methods include size exclusion chromatography and HPAEC-PAD (High Performance anion exchange chromatography coupled to pulsed amperometric detection). A preferred method is a method based on HPAEC-PAD. The inventive inulin composition further comprises glucose. Due to the consumption of sucrose in the enzymatic preparation of the inulin composition, the glucose content will increase compared to conventional inulin compositions. In one embodiment of the invention, the inulin composition comprises at most 15 wt% glucose, based on the total dry weight of the inulin composition. Preferably, the inulin composition comprises at most 10 wt% glucose, more preferably at most 8 wt% glucose and most preferably at most 5 wt% glucose, and preferably at least 0.001 wt% glucose, more preferably at least 0.01 wt% glucose and most preferably at least 0.1 wt% glucose, based on the total dry weight of the inulin composition. The amount of mono- and / or disaccharide including glucose can be determined with methods known in the art. Examples of such methods include refractometry, specific gravity, HPLC and infrared absorption techniques.

[0012] The inventive inulin composition further comprises sucrose. Due to the consumption of sucrose in the enzymatic preparation of the inulin composition, the sucrose content will decrease compared to conventional inulin compositions. In one embodiment of the invention, the inulin composition comprises at most 5 wt% sucrose, based on the total dry weight of the inulin composition. Preferably, the inulin composition comprises at most 4 wt% sucrose, more preferably at most 3 wt% sucrose and most preferably at most 2 wt% sucrose, and preferably at least 0.001 wt% sucrose, more preferably at least 0.01 wt% sucrose and most preferably at least 0.1 wt% sucrose, based on the total dry weight of the inulin composition. The amount of mono- and / or disaccharide including sucrose can be determined with methods known in the art. Examples of such methods include refractometry, specific gravity, HPLC and infrared absorption techniques.

[0013] In one embodiment, the weight ratio of glucose and sucrose is at least 0.2. Preferably, the ratio is at least 0.3, more preferably at least 0.5, even more preferably at least 0.7, even more preferably at least 0.9, and most preferably at least 1 , and preferably at most 10, more preferably at most 8, even more preferably at most 5, even more preferably at most, even more preferably at most 4, and most preferably at most 3. Typically, conventional inulin compositions have a weight ratio of glucose and sucrose of around 0.15 and below.

[0014] In one embodiment, the inventive inulin composition further comprises fructose. Due to the consumption of sucrose in the enzymatic preparation of the inulin composition and the building in of fructosyl units in the inulin, the fructose content will generally increase or remain substantially the same compared to conventional inulin compositions. In one embodiment of the invention, the inulin composition comprises at most 15 wt% fructose, based on the total dry weight of the inulin composition. Preferably, the inulin composition comprises at most 10 wt% fructose, more preferably at most 8 wt% fructose and most preferably at most 5 wt% fructose, and preferably at least 0.001 wt% fructose, more preferably at least 0.01 wt% fructose and most preferably at least 0.1 wt% fructose, based on the total dry weight of the inulin composition. The amount of mono- and / or disaccharide including fructose can be determined with methods known in the art. Examples of such methods include refractometry, specific gravity, HPLC and infrared absorption techniques.

[0015] In one embodiment, the weight ratio of fructose and sucrose is at least 0.7. Preferably, the ratio is at least 0.8, more preferably at least 1 , even more preferably at least 1.2, even more preferably at least 1.5, and most preferably at least 1.8, and preferably at most 15, more preferably at most 12, even more preferably at most 10, even more preferably at most, even more preferably at most 8, and most preferably at most 6. Typically, conventional inulin compositions have a weight ratio of fructose and sucrose of around 0.7 and below.

[0016] In one embodiment, the weight ratio of glucose and fructose is at least 0.2. Preferably, the ratio is at least 0.3, more preferably at least 0.5, even more preferably at least 0.7, even more preferably at least 0.9, and most preferably at least 1 , and preferably at most 10, more preferably at most 8, even more preferably at most 5, even more preferably at most, even more preferably at most 4, and most preferably at most 3. Typically, conventional inulin compositions have a weight ratio of glucose and sucrose of around 0.11 and below.

[0017] In one embodiment, the inventive inulin composition comprises native, deactivated or coagulated fructosyl transferase. The fructosyl transferase used to increase the inulin content in the inventive composition may remain in the inulin composition. The fructosyl transferase may also be deactivated, e.g. through a heat treatment. In such case, a denatured or coagulated fructosyl transferase is present in the inventive inulin composition. In another embodiment, the fructosyl transferase is at least partially removed from the inventive composition. Removal of the enzyme may be performed using conventional membrane filtration techniques such as ultrafiltration, diafiltration and / or nanofiltration.

[0018] In one embodiment of the invention, the inventive inulin composition comprises water. In one embodiment, the inulin composition comprises at least 1 wt% water. Preferably, the inventive inulin composition comprises at least 2 wt% water, more preferably at least 5 wt% water, even more preferably at least 15 wt% water and most preferably at least 20 wt% water, and preferably at most 60 wt% water, more preferably at most 50 wt% water and most preferably at most 40 wt% water, based on the total weight of the inulin composition.

[0019] In one embodiment, the inulin composition comprises an additive. The additive can be any additive known in the art. Such additives include pigments, (inorganic) fillers, flavouring agents, anti-oxidants, preservatives, sugars, stabilisers, hydrocolloids, fibers, proteins and colouring agents.

[0020] In one embodiment of the invention, the inulin composition comprises at least 0.01 wt% of the additive. Preferably, the inventive inulin composition comprises at least 0.05 wt% additive, more preferably at least 0.1 wt% additive, even more preferably at least 0.5 wt% additive and most preferably at least 1 wt% additive, and preferably at most 30 wt% additive, more preferably at most 20 wt% additive and most preferably at most 10 wt% additive, based on the total dry weight of the inulin composition.

[0021] The amounts of inulin, glucose, sucrose, water, additives and any other components add up to 100% by weight of the inulin composition.

[0022] The invention further pertains to the use of the inventive inulin composition in food products. Preferably, the invention pertains to the use of the inventive inulin composition in cereal bars. In cereal bars, the inulin composition of the invention is generally used as a binder to bind the cereal and form the cereal bar.

[0023] The invention pertains to a food product comprising an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose. The food product can be any food product known in the art wherein the inventive inulin composition can be used. Examples of such food products include meat substitutes or alternatives, fish substitutes or alternatives, breakfast cereals, cereal bars including baked cereal bars and granola cereal bars, cereal bites, protein bars, pastry, snacks and salads, dairy products, alternative dairy products and ice cream.

[0024] The food product can be in any form known in the art. Examples include liquids, such as dispersions, creams, emulsions and solutions, and solids, such as granules, flakes, foams, gels or powders.

[0025] In one embodiment of the invention, the food product comprises at least 1 wt% of the inulin composition. Preferably, the inventive food product comprises at least 2 wt% of the inulin composition, more preferably at least 5 wt% of the inulin composition, even more preferably at least 10 wt% of the inulin composition and most preferably at least 15 wt% of the inulin composition, and preferably at most 90 wt% of the inulin composition, more preferably at most 80 wt% of the inulin composition and most preferably at most 70 wt% of the inulin composition, based on the total weight of the food product. In one embodiment, the food product comprises a food-grade additive or food ingredient. Such a food-grade additive can be any food-grade additive known in the art. Examples of such food-grade additives include flavouring agents including spices and chocolate, colouring agents, preservatives, proteins, liquids such as water, anti-oxidants, stabilisers, hydrocolloids and (dietary) fibers.

[0026] In one embodiment of the invention, the food product comprises at least 0.01 wt% of the food-grade additive. Preferably, the inventive food product comprises at least 0.05 wt% foodgrade additive, more preferably at least 0.1 wt% food-grade additive, even more preferably at least 0.5 wt% food-grade additive and most preferably at least 1 wt% food-grade additive, and preferably at most 99 wt% food-grade additive, more preferably at most 90 wt% foodgrade additive and most preferably at most 80 wt% food-grade additive, based on the total weight of the food product.

[0027] The amounts of inulin composition, food-grade additives and any other components add up to 100% by weight of the food product.

[0028] The invention pertains to a cereal bar comprising cereals and an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose. The term “cereal bar” in the context of the present invention refers to a nutritional bar comprising cereals, said cereals typically having the size of a few millimeters, that are held together by a binding syrup. The cereal bar of the invention generally has a lower stringiness than conventional cereal bars comprising just fructo-oligosaccharides. Moreover, the inventive cereal bars have a better bite sensation, can more easily be broken or bitten through, and do not stick to the packaging material.

[0029] In one embodiment, the cereal bar comprises cereals. Such cereals can be any cereal known in the art. Examples of such cereals include rice crisps, oat flakes, wheat flakes, barley flakes and combinations thereof. The cereals or cereal mix can further contain other components like dried nuts and dried fruit pieces such as dried peaches, apricots, orange rind, apple and raisins.

[0030] In one embodiment of the invention, the cereal bar comprises at least 1 wt% of the cereals. Preferably, the inventive cereal bar comprises at least 2 wt% of the cereals, more preferably at least 5 wt% of the cereals, even more preferably at least 10 wt% of the cereals and most preferably at least 15 wt% of the cereals, and preferably at most 90 wt% of the cereals, more preferably at most 80 wt% of the cereals and most preferably at most 70 wt% of the cereals, based on the total weight of the cereal bar. In one embodiment of the invention, the cereal bar comprises at least 1 wt% of the inulin composition of the invention. Preferably, the inventive cereal bar comprises at least 2 wt% of the inulin composition, more preferably at least 5 wt% of the inulin composition, even more preferably at least 10 wt% of the inulin composition and most preferably at least 15 wt% of the inulin composition, and preferably at most 90 wt% of the inulin composition, more preferably at most 80 wt% of the inulin composition and most preferably at most 70 wt% of the inulin composition, based on the total weight of the cereal bar.

[0031] In one embodiment, the cereal bar comprises a food-grade additive or food ingredient. Such a food-grade additive can be any food-grade additive known in the art. Examples of such food-grade additives include flavouring agents such as sweeteners like glucose syrup, sugar and glycerol; colouring agents, preservatives, proteins, emulsifiers such as mono- and diglycerides, lecithin and sucrose esters of fatty acids; liquids such as water, fat such as coconut oil, palm oil, palm kernel oil, cottonseed oil, safflower oil, sunflower oil, soy oil, corn oil and combinations thereof; anti-oxidants, stabilisers, hydrocolloids, and (dietary) fibers.

[0032] In one embodiment of the invention, the cereal bar comprises at least 0.01 wt% of the foodgrade additive. Preferably, the inventive cereal bar comprises at least 0.05 wt% food-grade additive, more preferably at least 0.1 wt% food-grade additive, even more preferably at least 0.5 wt% food-grade additive and most preferably at least 1 wt% food-grade additive, and preferably at most 99 wt% food-grade additive, more preferably at most 90 wt% food-grade additive and most preferably at most 80 wt% food-grade additive, based on the total weight of the cereal bar.

[0033] The amounts of the cereals, the inulin composition, food-grade additives and any other components add up to 100% by weight of the cereal bar.

[0034] The invention further pertains to a process for preparing an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose, comprising the steps of:

[0035] (a) contacting an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at most 0.2, with water, and a fructosyl transferase;

[0036] (b) adjusting the pH to a value between 5 and 6; and

[0037] (c) heating the mixture to a temperature of 30 to 70 °C; and

[0038] (d) cooling the mixture to obtain the inulin composition.

[0039] With the inventive process the inulin composition of the present invention can be prepared. The inventors have surprisingly found that fructosyl transferase are able to convert sucrose at low sucrose levels (i.e. below 10 wt% sucrose) into inulin. And in this way increase the amount of inulin in the composition. Additionally, the amount of dietary fiber is increased. Conventionally, such transferase enzymes can convert sucrose at high sucrose concentrations into inulin, in particular into fructo-oligosaccharose. The inventors further found that the inulin content can be increased even in the presence of an inulin hydrolysing enzyme such as an endo-inulinase. Also in the presence of an endo-inulinase the amount of sucrose is reduced and the concentration of glucose increases, and consequently the total amount of dietary fiber is increased.

[0040] In step (a) of the inventive process, the inulin having a glucose to sucrose weight ratio of at most 0.15 is contacted with water and a fructosyl transferase. In one embodiment, the temperature in step (a) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 65°C, and most preferably at most 60°C.

[0041] The fructosyl transferase can be any fructosyl transferase known in the art. Generally, fructosyltransferase are catalyzing the addition of a fructosyl to a fructosyl acceptor, in this case an inulin or a sucrose. Preferably, the fructosyl transferase has invertase activity, i.e. is capable of hydrolyzing sucrose. In one embodiment, the fructosyl transferase is selected from fructose fructosyl transferase and inulosucrase. In one embodiment, the fructosyl transferase can be plant-based or bacteria-based. In one embodiment, the fructosyl transferase can be native to the plant or bacteria, or can be mutated to optimize the transferase and / or invertase activity. Examples of fructosyl transferase include fructosyl transferase originating from plants such as chicory, asparagus and Jerusalem artichoke; and fructosyl transferase originating from bacteria such as Lactobacillus reuteri, Aspergillus niger, Aspergillus japonica, Aspergillus oryzae, Penicillum citrinum, Bacillus subtilis, Bacillus amyloliquefaciens, Zymomonas mobilis, Streptococcus salivarius, Erwinia amylovora and Acetobacter amylovora. Also mutated fructosyl transferases, such as the transferases described in WO 01 / 9030319, WO 02 / 50257 and WO 2024 / 47015, are contemplated.

[0042] In one embodiment, the mixture of step (a) comprises at least 0.1 ll / g of fructosyl transferase, based on the total weight of inulin in the mixture of step (a). Preferably, the mixture of step (a) comprises at least 0.2 ll / g of fructosyl transferase, more preferably at least 0.5 ll / g of fructosyl transferase, even more preferably at least 1.2 ll / g of fructosyl transferase and most preferably at least 1.5 ll / g of fructosyl transferase, and preferably at most 15 ll / g of fructosyl transferase, more preferably at most 10 ll / g of fructosyl transferase and most preferably at most 5 ll / g of fructosyl transferase, based on the total weight of inulin in the mixture of step (a). The inventors have found that the mixture of step (a) may further comprise an endoinulinase. The endo-inulinase can be any endo-inulinase known in the art. Such endoinulinase are usually used to hydrolyse the longer inulin chains (with DP above 10) to obtain the shorter chains. Surprisingly, it was found that the combination of a fructosyl transferase and an endo-inulinase leads to a higher dietary fiber content, preferably inulin content, rather than the expected lower content. Moreover, with the relatively low sucrose content in the inulin composition (before enzymatic treatment) it is surprising that the presence of fructosyl transferase leads to inulin with a higher average degree of polymerization even at this low sucrose level. In one embodiment, the endo-inulinase can be plant-based or bacteria-based. In one embodiment, the endo-inulinase can be native to the plant or bacteria, or can be mutated to optimize the inulinase activity. Examples of endo-inulinase include endo-inulinase originating from plants such as chicory, asparagus and Jerusalem artichoke; and endo- inulinase originating from bacteria such as Lactobacillus reuteri, Escherichia coli, Aspergillus niger, Aspergillus japonica, Aspergillus oryzae, Penicillum citrinum, Bacillus subtilis, Bacillus amyloliquefaciens, Zymomonas mobilis, Streptococcus salivarius, Erwinia amylovora and Acetobacter amylovora.

[0043] In one embodiment, the mixture of step (a) comprises at least 0.1 ll / g of endo-inulinase, based on the total weight of inulin in the mixture of step (a). Preferably, the mixture of step (a) comprises at least 0.5 ll / g of endo-inulinase, more preferably at least 1 ll / g of endo- inulinase, even more preferably at least 1.5 ll / g of endo-inulinase and most preferably at least 2 ll / g of endo-inulinase, and preferably at most 5 ll / g of endo-inulinase, more preferably at most 4.5 ll / g of endo-inulinase and most preferably at most 4 ll / g of endo- inulinase, based on the total weight of inulin in the mixture of step (a).

[0044] In one embodiment, the ratio of fructosyl transferase and endo-inulinase is at least 0.001. Preferably, the ratio of fructosyl transferase and endo-inulinase is at least 0.01 , more preferably at least 0.1, even more preferably at least 0.2, even more preferably at least 0.4, and most preferably at least 0.5, and preferably at most 10, more preferably at most 8, even more preferably at most 5, even more preferably at most, even more preferably at most 2, and most preferably at most 1.

[0045] In step (b) of the inventive process the pH is adjusted of the mixture of step (a) to a pH value between 5 and 6. At this pH the enzyme works properly, and is able to convert sucrose and take the fructosyl group from sucrose to create or elongate inulin. The pH can be adjusted with any acid or base known in the prior art. Generally, the mixture is made more alkaline using a hydroxide-containing base such as sodium hydroxide or potassium hydroxide. In one embodiment, the temperature in step (b) is maintained at a temperature above 10°C. Preferably, the temperature is at least 15°C, more preferably at least 20°C, more preferably at least 30°C and most preferably at least 40°C, and preferably at most 70°C, more preferably at most 60°C, and most preferably at most 55°C. Preferably, the temperature should be below the activation temperature of the enzyme (i.e. at which the fructosyl transferase coverts sucrose). The temperature in step (b) can be the same or different from the temperature in step (a).

[0046] In step (c), the mixture of step (b) is heated to a temperature between 30°C and 70°C. Preferably, the temperature is at least 35°C, more preferably at least 40°C and most preferably at least 50°C, and preferably at most 70°C, more preferably at most 65°C, and most preferably at most 60°C.

[0047] Optionally, the fructosyl transferase is deactivated. With “deactivation” is meant that the enzyme is denatured and / or coagulated so that the enzyme does not exhibit enzymatic activity. Such deactivation can be performed by a temperature increase to a temperature above 70°C. Preferably, the temperature is at least 75°C, more preferably at least 80°C and most preferably at least 85°C, and preferably at most 100°C, more preferably at most 95°C, and most preferably at most 90°C. Alternatively, the mixture can be acidified after step (c) of the inventive process, and optionally with subsequent alkalinization to a desired pH.

[0048] Optionally, the inventive process comprises a purification step. The purification step may be any purification step known in the art, with which undesired compounds, such as the mono- and / or disaccharides can be at least partially removed. Examples of a suitable purification methods include simulating moving bed (SMB) and membrane filtration. Preferably, purification is performed using membrane filtration, preferably ultrafiltration and / or diafiltration. By choosing the appropriate molecular weight cut-off of the membrane, mono- and / or disaccharides can be selectively removed. In this way, the glucose to sucrose ratio may remain the same or may decrease. Additionally or alternatively, membrane filtration can be used to remove the enzymes (both fructosyl transferase and endo-inulinase). When the enzyme is removed, a deactivation step as indicated above may be omitted.

[0049] In one embodiment, sucrose is added to the mixture in step (c). in this way, the inulin content of the inventive composition can be increased further.

[0050] In one embodiment, the fructosyl transferase is added in step (b) of the inventive process instead of in step (a). Alternatively or additionally, the fructosyl transferase is added in step (c) of the inventive process. It is also envisaged that parts of the fructosyl transferase are added in any of the steps (a) to (c). Similarly, the endo-inulinase can be added in any one of steps (a) to (c). Preferably, the fructosyl transferase and the endo-inulinase are added in the same step.

[0051] In step (d) of the inventive process, the mixture is evaporated to obtain the inulin composition of the invention. Step (d) is preferably performed using an evaporation device chosen from the group consisting of surface heat exchangers, falling film evaporators, drum heat exchangers and vacuum heat exchangers. Most preferably, step (d) is performed using a falling film evaporator.

[0052] In an optional embodiment, the inventive inulin composition is cooled. This cooling step (e) is preferably performed using a cooling device chosen from the group consisting of cooling screw conveyors, scraped surface heat exchangers and rotating cooling drums. Most preferably, step (e) is performed using a scraped surface heat exchanger.

[0053] The invention is exemplified in the following Examples.

[0054] Examples

[0055] Example 1: Frutafit® HD with Fructosyl transferase

[0056] 200 ml of an aqueous solution of 25 wt% Frutafit® HD (inulin ex Sensus) is prepared and brought to a temperature of 55 °C. The pH of the solution is adjusted to a pH of 5.5 using a 2 wt% aqueous sodium hydroxide solution. The solution was stirred at 80 rpm. To the solution

[0057] 1.68 ll / g of Rohalose FOS-LIp (fructosyl transferase ex AB enzymes) was added. The solution was incubated for 24 hours. The composition was determined and tabulated in the Table below.

[0058] Table 1: Composition before and after incubation

[0059] After 24 hours of incubation an inulin composition according to the invention with a glucose to sucrose ratio exceeding 0.2 is obtained. Moreover, the total amount of sucrose is significantly reduced, and the amount of glucose increased, while the amount of fructose only slightly increased. In particular, the inulin having a degree of polymerization of 3 to 5 increase compared to the starting inulin composition. Example 2: Frutafit® HD with inulosucrase

[0060] 200 ml of an aqueous solution of 25 wt% Frutafit® HD (inulin ex Sensus) is prepared and brought to a temperature of 37 °C. The pH of the solution is adjusted to a pH of 5.4 using a 2 wt% aqueous sodium hydroxide solution. The solution was stirred at 80 rpm. To the solution 1.64 ll / g of inulosucrase from Lactobacillus reuteri starin 121 (inulosucrase ex CarbExplore) was added. The solution was incubated for 6 hours. The composition was determined and tabulated in the Table below.

[0061] Table 2: Composition before and after incubation After 6 hours of incubation an inulin composition according to the invention with a glucose to sucrose ratio exceeding 0.2 is obtained. Moreover, the total amount of sucrose is significantly reduced, and the amount of glucose increased, while the amount of fructose increased. In particular, the inulin having a degree of polymerization above 5 increased compared to the starting inulin composition, and the inulin having a DP of 3 to 5 do not seem to significantly change. Example 3: Frutafit® HD with Fructosyl transferase and endo-inulinase

[0062] 200 ml of an aqueous solution of 25 wt% Frutafit® HD (inulin ex Sensus) is prepared and brought to a temperature of 55 °C. The pH of the solution is adjusted to a pH of 5.5 using a 2 wt% aqueous sodium hydroxide solution. The solution was stirred at 80 rpm. To the solution 1.68 ll / g of Rohalose FOS-LIp (fructosyl transferase ex AB enzymes) and 2.7 ll / g of Oligofructase (endo-inulinase ex Puratos) was added. The solution was incubated for 24 hours. The obtained composition was cooled (Example 3).

[0063] A similar procedure was followed except that the fructosyl transferase was omitted (Comparative Example A).

[0064] The composition of he obtained inulin compositions were determined and tabulated in the Table below.

[0065] Table 3: Composition before and after incubation

[0066] After 24 hours of incubation an inulin composition according to the invention with a glucose to sucrose ratio exceeding 0.2 is obtained. Moreover, the total amount of sucrose is significantly reduced, and the amount of glucose increased, while the amount of fructose only slightly increased. In particular, the inulin having a degree of polymerization of 3 and 4 as well as inulin having a DP above 4 increases compared to the inulin composition of Comparative Example A. The total amount of inulin in Example 3 is also significantly higher than in Comparative Example A.

Claims

CLAIMS1. An inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose.

2. Inulin composition according to claim 1 comprising fructose wherein the weight ratio of glucose and fructose is at least 0.2.

3. Inulin composition according to any one of claims 1 and 2 wherein the weight ratio of fructose and sucrose is at least 0.7.

4. Inulin composition according to any one of the preceding claims comprising at most 3 wt% sucrose.

5. Inulin composition according to any one of the preceding claims comprising at least 1 wt% glucose.

6. Inulin composition according to any one of the preceding claims comprising at least 80 wt% inulin having a DP of at least 3, preferably at least 90 wt% inulin having a DP of at least 3.

7. Inulin composition according to any one of the preceding claims comprising native, deactivated or coagulated fructosyl transferase.

8. A food product comprising the inulin composition according to any one of the preceding claims.

9. A process for preparing an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at least 0.2, and the composition comprises at most 5 wt% sucrose, comprising the steps of:(a) contacting an inulin composition comprising inulin, glucose and sucrose, wherein the weight ratio of glucose and sucrose is at most 0.2 with water, and a fructosyl transferase to form a mixture;(b) adjusting the pH to a value between 5 and 6; and(c) heating the mixture to a temperature of 30 to 70 °C to obtain the inulin composition; and(d) cooling the mixture.

10. Process according to claim 9, wherein the mixture of step (a) further comprises an endo-inulinase.

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