Agave inulin

Agave inulin elicits a stronger prebiotic effect than competitive prebiotic fibers because there are fewer groups of bacteria capable of utilizing it, because it is better able to resistant breakdown by the acid of the stomach, and because that resistance to breakdown results in the bacteria feeding on the fibers being able to extract more energy from the breakdown of the fibers. All of these benefits result from the structure of the agave inulin molecule which has inherent stability benefits to spontaneous breakdown by acidic, watery, and warm conditions (hydrolysis). The structure of the molecule also dictates its function in food applications, where the highly branched nature of the agave inulin molecule results in softer and creamier textures, most of the time. The branched nature also helps it retain its native shape as it dries, which allows it to be rehydrated easily (exceptional solubility) Top Applications 1. Beverages - instant/ nutritional/ recovery/ smoothie a. Excellent solubility and stability (to acid/ heat/ time), and suspension aid i. The healthiest and most functional bulking aid you will find 1. Bulking aid = similar bulk density to sugar 2. Dairy & Alt-Dairy a. Enhancement of creaminess perception b. Stability c. Soft texture contributor… avoid excessive hardening during drying / shelf life or provide great soft texture in yogurts/ cremes/ spreadable cheeses d. Moisture control (limit syneresis) 3. Frozen dessert a. Enhancement of creaminess perception i. Reduce fat and sugar b. Improve freeze-thaw stability c. Contribute to/ maintain soft texture d. Moisture control 4. Early Life Nutrition a. Stability to acidic environments b. High solubility 5. Extruded snacks a. Reduce mixing time b. Moisture control c. Increase machinability of extruded mass (reduce back-pressure requirements to achieve given flow rate) (...)