Oliggo-Fiber^® inulin is a line of natural soluble fiber ingredients, made from chicory roots. As an ingredient, Oliggo-Fiber^® inulin can add nutritional value to foods while improving taste and texture.

What are the health benefits of Oliggo-Fiber^® inulin?

Oliggo-Fiber^® inulin is a prebiotic fiber that is fermented in the lower intestine by the beneficial bacteria, bifidobacteria. Because inulin is a lower calorie carbohydrate, it is beneficial in formulating reduced and low calorie foods.  Inulin has little or no impact on blood sugar making it a quality sugar substitute in low-glycemic foods.

Also, inulin has a positive effect on calcium absorption in adolescents and postmenopausal women, thereby potentially playing a role in bone health.

What is a prebiotic?

Prebiotics selectively stimulates growth of healthy bacteria in the colon such as Bifidobacteria and Lactobacilli, which provide benefits to general health and well-being and may also promote healthy digestion. Oliggo-Fiber^® inulin is fermented by these intestinal bacteria, and short chain fatty acids are produced. This can then cause a lowering of the pH in the large intestine which helps to enhance calcium absorption. This lower pH also slows the growth of certain undesirable bacteria in the GI tract.

What are the caloric values of Oliggo-Fiber^® inulin?

Oliggo-Fiber^® inulin products have caloric values ranging from 1.1 to 1.3 calories per gram. Carbohydrates in general have a value of 4 calories per gram.

How is Oliggo-Fiber^® inulin included in nutrition labeling?

As part of the ingredient description Oliggo-Fiber^® inulin is labeled as any one of the following:

• inulin (vegetable fiber)
• fructooligosaccharide,
• oligosaccharide,
• chicory extract
• chicory fiber
• chicory root fiber
• fructan

How much inulin should be consumed each day?

Studies have shown prebiotic benefits from inulin at about 5 grams per day. Benefits to calcium absorption have been observed with at least 8 grams per day. Dietary fiber in general should be consumed at 25-35 grams per day.

Is inulin stable in acidic food applications?

Inulin is susceptible to hydrolysis in acidic conditions around pH 3.5 and lower. The degree of hydrolysis will depend on the temperature and duration of exposure to the acidic environment. When hydrolysis occurs, the long chain oligosaccharide is broken down into shorter chains and simple sugars such as fructose.

Is inulin heat stable?

Yes. Inulin is extremely heat stable.

How is Inulin used in food products?

Native inulin, such as Oliggo-Fiber^® Instant inulin, is an extremely versatile product for fiber fortification. As a soluble source of fiber, it can be easily incorporated into dairy products, including yogurt, ice cream and cheese. It also allows for fiber fortification into beverages, such as meal replacements, dairy-based beverages and dry mixes. A wide array of bakery products, including breads, cookies, cakes and crackers, can be developed with native inulin.

Longer chain inulin, such as Oliggo-Fiber^® XL inulin, can improve the body and texture of various food products. It is capable of forming a gel and can be successfully used for fat replacement and calorie reduction. In spreadable cheeses and low calorie sauces and dressings, it functions as a fat replacer, imparting a desirable creamy mouthfeel. It can also be used to improve the texture and mouthfeel of low fat dairy products. In fillings and confectionery products, including coatings, sugar and calorie reduction can be achieved through the addition of inulin.

Inulin is also approved for use in meat applications. Longer chain inulin can help improve yields by retention of water through cook cycles, as well as functioning as a fat replacer in reduced or low fat meat applications.

Shorter chain inulin, such as Oliggo-Fiber^® F97 oligofructose, with its higher solubility is ideal for invisibly delivering fiber into clear beverages. It imparts a slight sweetness, while synergistically rounding out flavors from high intensity sweeteners. In health bar applications, such as high protein extruded bars, oligofructose can help maintain a soft texture, ultimately extending shelf life.

Where can I find products with Oliggo-Fiber^® inulin?

Oliggo-Fiber^® inulin appears in a variety of products on grocers' shelves. Currently inulin is used in yogurts, breads, salad dressings, beverages, sugar-free chocolate, ice cream, and nutrition bars. We expect to see many other products to come in the near future.