WHY IS INULIN USED IN ICE CREAM?
Inulin is a naturally occurring carbohydrate widely found in nature in a variety of plants and in some bacteria and fungi. It has always been part of the normal human diet as it naturally occurs in several fruits and vegetables, including leeks, onions, garlic, asparagus, Jerusalem artichokes, bananas, dahlias, yacon, and chicory (1). The average daily consumption has been estimated to be between 3g and 11g in Europe (1) and between 1g and 4g in the USA (2). It is classified as a food or food ingredient, not as an additive, in all EU countries and has GRAS (Generally Recognised as Safe) status in the US (3). 2. DIFFERENT GRADES OF INULIN The most widely used source of inulin in the food industry is chicory. The production process basically consists of three steps: 1. extraction of the naturally occurring inulin from chicory roots in a manner very similar to the extraction of sucrose from sugar beets; 2. purification to remove impurities; and 3. evaporation and spray drying. There are s...