Chicory Inulin, The Invisible Yet Remarkable Fibre

By Kristof Werbrouck

Chicory inulin, oligofructose or fructans are soluble fibres extracted from the chicory root.

During the 20 years of its existance as a commercial dietary fibre source, inulin has made remarkable moves.

A stroll down Memory Lane

The Eighties (1986 – 1991)

In its early days, inulin was just an interesting fibre which was processed to chicory fructose. Since 1982 Cosucra produced fructose to meet the demand for this interesting alternative to beet sugar. Soon, it was clear that the native fibre from chicory had a huge health potential.

The Ninetees (1991 – 1997)

When prebiotics were first defined in 1995, it became clear that the basic value of inulin lied in its potential to promote gut health. Soon other properties were discovered related to gut health such as immunity, cholesterol maintenance and calcium absorption. At the same time products like Yakult and Actimel made it clear that the world was craving for gut health improving food.

The new Millenium (1998 – 2005)

With sound references in the top of the dairy food industry, inulin slowly but steadily found its way to the healthy food industry : a mixture of “low & light”, “food with a plus”, “functional food” and “dietetic food” such as slimming products and sport food. Its easiness of incorporation, neutral colour and flavour made the fibre ideal for boosting the nutritional profile and fibre content of food, without comprimising on taste or texture, while decreasing the calorie content. At the same time, the scientific support increased for the health promoting properties of inulin.

The next challenge

Amoungst dozens of fibres available in the market, inulin has gained its place as the most used soluble fibre globally and as a major gut health promoting ingredient.

With the gut health market only expanding recently to bakery, cereals and beverages, inulin has entered a whole new, broad food market .

Within Tempation

Remember the times when spreads contained 80% fat, or chewing gum actually contained sugar ? Nutrition and health is everywhere today and every food company is aware that food can actively change and improve our way of living.

With the unfortunate rise of obesity and overweight, it becomes clear that we are tempted too much to consume “empty food”, which is full of sugar and fat. We can’t help that they taste good and that we crave for a snack as a main course or in between meals. Our active lifestyle is forcing us to reduce the time to cook or even to be at home to eat, and we grab what’s available.

The battle for health

This is where the battle begins, the battle to keep our weight stable. Eating out, snacking, having that great chocolate or soft drink is constantly seducing us. That’s why the real challenge of food manufacturers today is to develop food that is great tasting with an acceptable nutritional profile.

There is an easy way to do, as the main problems can be reduced to four :

  • We don’t consume enough fibre as we don’t eat enough vegetables and fruits
  • Our consumption of fat and especially saturated fats is too high
  • We consume too many simple sugars and too few complex sugars
  • We are craving for food in between meals

Inulin can replace sugars and fat and correct the texture profile of the food, while providing an excellent source of fibre. With over 250 recipe models, Cosucra is able to provide application advice to merely all food products. But there’s more. A combination of inulin (Fibruline) with pea protein (Pisane) or the use of one of these ingredients can increase the effect of satiety significantly. This is the way we can overcome the craving for food in between meals, snacking in a healthy way. Inulin (Fibruline) also has gut health stimulating properties, resulting in an improved digestive system, a better immunity and a general feeling of well-being.

Kristof Werbrouck, Communication
Manager, Cosucra Groupe Warcoing

(FOODREVIEW INDONESIA Edisi Februari 2010)

Artikel Lainnya

  • Mar 08, 2021

    Aplikasi HFCS pada Produk Pangan

    Dibandingkan dengan sukrosa, HFCS memiliki profil tingkat kemanisan yang lebih tinggi, profil rasa yang lebih stabil, dan memiliki kelarutan yang tinggi sehingga sangat mudah diaplikasikan pada berbagai spektrum produk pangan. HFCS secara tradisional biasa digunakan untuk minuman (kopi, jus, minuman ringan, minuman energi, minuman isotonik, varian teh, dan minuman jeli), tetapi dalam perkembangannya, HFCS juga digunakan untuk aplikasi lainnya seperti snack dan bakeri (pastri, selai, isian buah, dan buah dalam kaleng), serta produk dairy (es krim). ...

  • Feb 28, 2021

    Penjaminan Keamanan Pangan Produk UKM

    Untuk menjamin keamanan suatu produk pangan, pelaku usaha kecil dan menengah (UKM) di bidang pangan disarankan untuk menerapkan sistem jaminan mutu keamanan pangan yang bersifat sistematis dan didasarkan pada prinsip-prinsip yang ditujukan untuk mengidentifikasi adanya bahaya yang mungkin timbul pada setiap tahap dalam rantai produksi pangan. Adanya sistem tersebut dimaksudkan sebagai suatu upaya pengendalian demi mencegah timbulnya ancaman yang mungkin terjadi. ...

  • Feb 27, 2021

    Tantangan Formulasi Plant-based Meat

    Semenjak pasar vegan dan vegetarian terus bermunculan, permintaan akan produk plant-based meat juga mengalami peningkatan. Salah satu alasan paling mendasar dari konsumsi plant-based meat bagi pelaku vegan dan vegetarian berkaitan dengan aspek etik, keberlanjutan, serta kesehatan. Belakangan, tren mengonsumsi plant-based meat juga semakin meluas pada konsumen nonvegan dan vegetarian seperti kelompok fleksitarian. Kelompok ini memiliki pola konsumsi yang mengurangi pangan hewani dan memperbanyak konsumsi pangan nabati. ...

  • Feb 26, 2021

    Revisi Prinsip Umum Higiene Pangan Codex (CXC 1-1969)

    Di tahun 1969 CCFH mengeluarkan dokumen CXC 1-1969 yang berjudul General Principles of Food Hygiene yang dilengkapi dengan Lampiran tentang Codex Hazard Analysis and Critical Control Points (HACCP) atau Sistem Analisa Bahaya dan Pengendalian Titik Kritis. Sejak diadopsi pertama kali pada tahun 1969, CXC 1-1969 telah mengalami beberapa kali revisi, di mana revisi terakhir dilakukan pada tahun 2013. Dokumen ini dijadikan kiblat manajemen keamanan pangan dan tepat di tahun 2020 dokumen CXC 1-1969 direvisi. Karena itu, baik industri maupun institusi pemerintahan yang mengatur sistem manajemen keamanan pangan tentu saja harus menyesuaikan berbagai perubahan dalam revisi dokumen CXC 1-1969 ini. ...

  • Feb 25, 2021

    Logo Pilihan Lebih Sehat pada Minuman Siap Konsumsi

    Minuman siap konsumsi mencakup antara lain susu plain, susu rasa, susu berperisa, minuman susu, minuman mengandung susu, minuman susu fermentasi, minuman cokelat, minuman kedelai, sari kedelai, sari buah, sari sayur, minuman berperisa berkarbonat, minuman berperisa tidak berkarbonat, minuman sari kacang hijau, dan minuman botanikal/minuman rempah. Profil gizi untuk minuman siap konsumsi harus memenuhi persyaratan kandungan gula maksimum 6g/100 ml. Gula dihitung sebagai total monosakarida dan disakarida, tidak termasuk laktosa. Selain itu, pencantuman ini tidak boleh menggunakan BTP Pemanis sebagai upaya mendorong perubahan perilaku masyarakat untuk dapat mengurangi kesukaan untuk konsumsi yang manis. ...