High Chain Length Inulin Purification for Thermal Stability
Find Innovative SolutionsGenerate Solutions
Solution Overview
Problem
Current inulins used in food and cosmetic products face issues with processing properties such as viscosity, thermal stability, emulsifiability, and prebiotic effectiveness, and are contaminated with mono- and disaccharides, which interfere with processing and storage, leading to unwanted reactions and flavor changes.
Innovation Solution
A spray-dried inulin with a specific molecular weight range (83-103) and reduced content of mono- and disaccharides, produced through a process involving artichoke roots extraction and purification, offering improved stability, emulsifiability, and prebiotic properties.
Engineering Contradictions & Design Principles
Engineering Contradiction Analysis
1Quantity of substance
If inulin is extracted from plant tissue using hot water, then inulin can be obtained for use in food products, but the extract contains mono- and disaccharides and fructooligosaccharides that interfere with further processing and storage
Solution Approach 1:
The patent applies extraction by selectively removing harmful components (mono- and disaccharides, fructooligosaccharides) from the inulin extract through purification steps including filtration, centrifugation, and chromatography, thereby obtaining high-purity inulin suitable for food applications
Solution Approach 2:
The patent changes physical and chemical parameters during processing, including temperature control during extraction, pH adjustment, and molecular weight fractionation, to optimize inulin recovery while minimizing harmful by-products and improving processing properties
2Reliability
If conventional inulin is used in food products, then it provides prebiotic effects and low energy value, but it has unsatisfactory processing properties such as viscosity, thermal stability, and emulsifiability
Solution Approach 1:
The patent segments inulin into different molecular weight fractions, selecting and purifying the high molecular weight fraction (DPw 83-103) that exhibits superior processing properties including better viscosity control, thermal stability, and emulsifiability while maintaining prebiotic effectiveness
Solution Approach 2:
The patent produces a composite inulin product with controlled molecular weight distribution and reduced contaminant content, creating a material that combines the functional benefits of inulin (prebiotic effect, low energy value) with improved processing characteristics
3Ease of manufacture
If crude inulin is used in food products, then it is readily available from plant sources, but it causes unwanted browning reactions, off-flavors, and acrylamide formation during thermal processing
Solution Approach 1:
The patent performs preliminary purification and molecular weight fractionation of inulin before use in food products, removing reducing sugars and fructooligosaccharides that cause Maillard reactions, thereby preventing browning, off-flavor formation, and acrylamide generation during subsequent thermal processing
Applied Scientific Principles
This section explains which scientific principles are used to turn an abstract innovation direction into a practical engineering solution.
Function Achieved in This Case
The inulin exhibits enhanced thermal stability, shear resistance, and prebiotic effects, reducing gas formation in the bowel and promoting bifidobacteria growth, while improving sensory and baking properties, and reducing unwanted by-products.
Implementation Method 1
The invention relates to an inulin which has an average degree of polymerization DPw, determined by GPC-RI-MALLS, of between 83 and 103, preferably between 84 and 100, more preferably between 83 and 98, even more preferably between 85 and 98, yet more preferably 85 and 95, still more preferably between 86 and 97 and most preferably between 86 and 94, characterized in that the inulin is spray dried.
Data Source
Figure 1
Figure 2~3
Figure 4~5
AI summary
The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.