Untitled record

The present invention relates to novel inulin-containing products, to processes for the production of such products, and to foodstuffs containing such inulin products.

Inulin, extracted from plants for nearly 100 years, has been a member of the polysaccharide family of compounds, which has been difficult to extract. Inulin consists of a mixture of polysaccharides of various molecular weights or degree of polymerization (DP). Inulin usually consists of β-1,2 linked fructose units, the chain of which is closed by a glucose unit. Addition or removal of fructose units affects the molecular weight or degree of polymerization of inulin. Table 1 shows the typical properties of inulin.

First spreadsheet

Characteristics of inulin

<td>quality</td><td>definition</td>

<td>characterization</td><td>after drying fine white powder</td>

<td>taste</td><td>pleasant, slightly sweet</td>

<td>refers to dry matter carbs</td><td>&gt; 99.5% by weight</td>

<td>refers to dry matter (sulphated) ash</td><td>&lt;0.2% by weight</td>

<td>content of heavy metals in the dry matter (as lead)</td><td>&lt;0.5 mg / kg</td>

<td>refers to dry matter energy content</td><td>&lt;4 kJ / g (1 kcal / g)</td>

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Inulin is a major carbohydrate in many plants. Table 2 lists the general sources of inulin and their inulin concentrations.

Second spreadsheet

General sources of inulin

<td>source</td><td>inulin (% by weight)</td>

<td>artichoke</td><td> 2-6</td>

<td>asparagus roots</td><td> 10-15</td>

<td>banana</td><td> 0,3</td>

<td>chicory root</td><td> 15-20</td>

<td>dáliagumó</td><td> 15-20</td>

<td>dandelion</td><td> 15-20</td>

<td>edible burdock (root)</td><td> 16</td>

<td>garlic</td><td> 15-25</td>

<td>sweet potato</td><td> 15-20</td>

<td>leek</td><td> 10-15</td>

<td>onion</td><td> 2-6</td>

<td>rye</td><td> 0,7</td>

<td>salsify</td><td> 15-20</td>

<td>wheat</td><td> 0,4</td>

<td>yacon</td><td> 15-20</td>

Chicory is still widely cultivated in Europe, and many varieties are harvested and processed to produce a variety of products, from green salads and cattle feeds to fructose and more recently to inulin. Thanks to its easy cultivation and harvestability, chicory has now become the main source of inulin.

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Because inulin comes from the chicory soil, its molecular weight depends on many factors (such as the time of harvest, the time of harvest, the environmental effects, the type of cultivar, the time between processing and harvesting, the degree of damage suffered at harvest).

Today, the governments of nine European countries (Belgium, Denmark, France, Luxembourg, the Netherlands, Portugal, Spain, Sweden and Switzerland) and Japan have approved the use of inulin as a food additive and its use is varied.

Although many countries have approved the use of inulin as a food additive, the use of inulin is limited because of its limited solubility and / or miscibility in, inter alia, water at ambient temperatures (such as 10 ° C to 25 ° C).

It has been reported that inulin from chicory root has a water solubility of less than 3% w / v at 30 ° C and less than 5% w / v at 40 ° C. Berghofer et al., Pilot-Scale Production of Inulin from Chicory Roots and Its Use in Foodstuffs, Crops (ed. A. Fuchs), Elservier Science Publisher, BV, 77-84, 1993],

Energy content has long played an important role in the food choices of American consumers, and low-calorie foods have been popular for years. This category of foods is dominated by products in which fructose and sucrose have been replaced by artificial sweeteners that provide a sweet taste without energy. Especially saccharin,

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The success of aspartame and, most recently, sucralose artificial sweeteners should be mentioned.

Most artificial sweeteners, such as saccharin and aspartame, are 180 to 300 times sweeter than the equivalent amount of sugar. Sucralose is 600 times sweeter than sugar. Food processors therefore obviously use much less volume of these artificial sweeteners in their low-energy foods than in the volume of sugar replaced. For dry goods (such as bakery products), food processors are required to "fill in" the removed sugar volume, which is not replaced by artificial sweeteners. These filler products are called "filler". Fillers can be found in many products (such as chewing gums, pastries, powdered semi-finished pastries, meat products, and articles containing one or more teaspoons of sugar equivalent in artificial sweeteners). Optimal fillers in food should reflect the physical and chemical characteristics of sugar without increasing the energy content or significantly contributing to the cost of the product.

Fillers are evaluated against the following requirements:

First Significantly less energy than sucrose, glucose or fructose.

Second Physical and chemical properties corresponding to the properties of sucrose in all food applications.

Third A taste comparable to sugar in the mouth.

4th Relaxation of lips and tongue.

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5th Exemption from deposition on the tooth (exemption from deposition on the crown).

6th It is advantageous to have secondary health benefits.

7th It is free from negative side effects and can be safely used at a reasonable level of consumption.

8th Relief from mixing and sticking in the dry product.

9th There is no sedimentation or fractionation when standing in a wet product.

In order to effectively replace the properties of sucrose, fructose and sensory organs, the potential filler should have the following characteristics in particular:

it has a safe, stable, low-energy, minimal gastrointestinal side effect, low cost, no taste, high solubility, low viscosity, crystalline, tan, protein / starch-like interactions with sucrose.

Despite its many benefits, one major barrier to using inulin as a filler in food is its relatively low water solubility at room temperature.

Another major obstacle to using inulin as a filler is that inulin in its natural form,

PCT / US99 / 19422

<img file="HU0103467A2_D0001.tif" />

the presence of glucose and fructose in varying amounts makes inulin difficult to dry, difficult to handle and to store. The presence of hygroscopic glucose and fructose in the drying of inulin will interfere with the drying process, unless high-molecular-weight inulin dries faster than the lower molecular weight inulin compounds. Due to the hygroscopicity of glucose and fructose, the product tends to re-absorb moisture even after drying.

In the case of dry inulin products, the hygroscopic activity of glucose and fructose can lead to undesirable assembly and adhesion. Glucose and fructose dry inulin products are difficult to handle, store and mix due to assembly and adherence.

In addition, most inulin products used as fillers in addition to artificial sweeteners have previously contained significant amounts of fructose and glucose and high molecular weight (such as greater than 2288) inulin compounds. When such inulin products are taken into the mouth, due to the insolubility of such high molecular weight inulin in saliva at body temperature, a sticky solid is formed in the mouth. This sticky substance can adhere to the lips, tongue and deposit on the crowns of the consumer's teeth. In some cases, the sticky material turns into a crunchy, insoluble mass in the mouth that needs to be chewed to crush it.

In the case of liquid inulin products, higher molecular weight inulin fractions tend to settle or fractionate on standing, which makes it difficult to obtain a suitable liquid product.

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Inulin contains polysaccharides, fragile polymers that are difficult to extract by conventional techniques. EP 787 745 discloses a method for extracting inulin from Jerusalem artichoke using conventional sugar beet extraction followed by ultrafiltration of the inulin-rich extraction liquid. US 5,456,893 discloses a method and apparatus for extracting inulin that does not degrade inulin or prevents fragmentation of inulin.

Accordingly, it is an object of the present invention to provide novel inulin fractions having improved properties for use in food, in particular, improved solubility at room temperature.

It is a further object of the present invention to provide novel inulin fractions characterized by reduced hygroscopicity.

It is another object of the present invention to provide inulin fractions which can be used as fillers without tendency to assembly and adhesion.

Another object of the present invention is to provide inulin fractions which can be used as fillers without the formation of undesirable sticky materials in the mouth.

It is a further object of the present invention to provide inulin fractions that can be mixed with water without the formation of lumps or lumps that can be used as fillers.

It is a further object of the present invention to provide water-based inulin-containing products which exhibit a tendency to sedimentation and fractionation while standing.

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<img file="HU0103467A2_D0002.tif" />

It is another object of the present invention to provide new processes for separating in water into desired water-soluble and / or water-miscible fractions at room temperature.

Further objects of the invention will be described with reference to the following description and accompanying drawings.

Figures 1 and 2 are flow charts of a preferred process of the present invention.

According to an object of the present invention, new inulin fractions containing at least two, preferably at least three, more preferably at least four different polysaccharides having a molecular weight of up to 2288 and less than 2588% by weight of polysaccharide having a molecular weight of less than 2288 are soluble in water and / or . Molecular weight inulin fractions in the nominal molecular weight range 340-2288, preferably 480-2288, have unexpected advantages, especially when used as filler, such as filler used with at least one artificial sweetener.

Preferably, the novel inulin fractions of the invention contain inulin compounds having a molecular weight greater than 2288 in nominal concentrations of less than 25% by weight, more preferably 20% by weight, most preferably less than 15% by weight. (Concentrations used herein refer to dry matter unless otherwise stated). Said new inulin fractions exhibit improved water solubility and / or miscibility with water at room temperature, such as between 10 ° C and 25 ° C nominal temperature.

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The novel inulin fractions of the present invention may be prepared from one or more inulin sources selected from a plurality of inulin sources, such as chicory root, Jerusalem artichoke, dahlia (see Table 2 above). Although the following description describes the preparation of chicory-derived fractions, it is understood that the process of the invention can be applied to other plants containing inulin.

In Fig. 1, the chicory roots are first cleaned in a purifier 10 and sliced ​​in a slicer 11. The slicing preferably cuts the chicory into pieces of a nominal thickness of not more than 0.24 cm. Various devices known in the art can be used for chopping or chopping chicory.

After slicing, the chicory is transferred to an extraction apparatus 12, preferably an extraction apparatus of the type described in US 5,456,893. Other extraction systems, such as extrusion, may be used.

Following extraction, the inulin-rich extraction liquid (water or water-based liquid) is collected in a balancing vessel 19 and continuously pumped into a clarification-type centrifuge 20, where the particles, suspended soil and solids are separated as waste or by-products for animal feed.

The enriched inulin extraction fluid is then transferred to a pasteurization dosing container and system and pasteurized in a 21 pasteurization apparatus. The purpose of pasteurization is to kill all bacteria present and to denature the enzymes for any further enzymatic activity. Mega94087-8085 / VO / LZs

PCT / US99 / 19422. In the process of the invention, it is advantageous to heat the extract to a temperature and pressure sufficient to allow the proteins to coagulate, so that they can be separated from inulin by filtration or centrifugation. All suitable pasteurisation steps which accomplish the above objectives, such as heating to a nominal temperature of 107 ° C for 5 to 9 minutes at elevated pressure (such as 137.9 kPa), are satisfactory.

Preferably, the pasteurized inulin is cooled immediately after pasteurization in a refrigerator 22 to minimize thermal decomposition of the inulin, thereby increasing the yield.

Following pasteurization, the inulin-rich liquid is clarified in 23 purifiers to remove coagulated proteins. Any suitable clarifier, filter, or centrifugal separator may be used, but a centrifugal separator is preferred to improve inulin yield. The cooked proteins and suspended solids separated from the inulin stream are collected as by-products in 24 excavations.

Most of the coagulated proteins are removed in the purifier 23 and the inulin-rich liquid is cold-pasteurized in a 25 (cold) pasteurizer to remove spores and bacteria not killed during the pasteurization process. For this purpose, ultrafiltration with a 100 pore diameter filter is preferred. Residue from filtration in the 25 (cold) pasteurizer is partially recirculated through a filter or clarifier 23 to remove material above 100 nm.

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PCT / US99 / 19422 • · · · * · · · · · · · · · · · · ·

The filtrate from the filtration in the 25 (cold) pasteurization apparatus is alternately fed into containers 30a, 30b (and further) or centrifugal separators. Here, the inulin-rich liquid is predominantly separated into fractions containing inulin of different molecular weights. According to the invention, the inulin compounds are separated into two fractions containing an inulin compound having a molecular weight up to 2288 and a molecular weight above 2288. For tanks 30a and 30b, separation can be accomplished by settling tanks.

The inulin-rich aqueous extraction medium is introduced into a first (settling) vessel 30a and preferably maintained at a nominal temperature of 0 ° C to 7 ° C, most preferably 0 ° C to 1 ° C for a period sufficient to settle the higher molecular weight inulin; usually at least 5 hours, preferably at least 10 hours, preferably at least 20 hours, usually 24-48 hours. From the first (settling) vessel 30a, the liquid medium is decanted into another vessel (31).

The liquid medium decanted from the first container 30a is an inulin-rich aqueous liquid containing at least 75% by weight, preferably at least 80% by weight, of polysaccharides having a molecular weight up to 2288.

One finding of the present invention is that the inulin-rich aqueous solution can be separated into two fractions: a fraction A having a polysaccharide having a molecular weight of 2288 or less and a nominal concentration of inulin having a nominal molecular weight of 2450 or greater.

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PCT / US99 / 19422 ····································································· · · ·

Another discovery according to the invention is that fraction A has very favorable properties as a filler in foodstuffs and in food mixtures. Fraction A can be prepared and refined as described below.

The M fraction precipitated in the first (settling) vessel 30a is first washed and then removed as a by-product. The lower molecular weight polysaccharide washer fluid is also introduced into the container 31.

Since the inulin must remain in the settling tanks for at least 5 hours, a number of settling tanks of the same purpose as described above are preferably used to make the settling time economical and to increase production. By way of illustration, the container 30b is a container of the same function coupled in parallel with the container 30a. Other containers (such as containers 30c, 30d and others not shown) may be used in parallel with containers 30a and 30b.

Although the separation described above is carried out in settling tanks, the separation can also be carried out by centrifuges.

During centrifugal separation, inulin is concentrated at a much faster rate by 1500 to 15,000 times higher gravitational forces than the large settling gravities of the tanks 30a and 30b. Centrifugation is thus advantageous in reducing process time and the possibility of bacterial infection.

Further, cooling centrifuges have been developed in which the temperature of the inulin-rich aqueous liquid is controlled as fraction A and fraction M are formed in the centrifuge.

Subsequently, fraction A can be treated to remove the bitter taste of chicory from the enriched aqueous inulin solution. The target is 94087-8065 / VO / LZs

PCT / US99 / 19422 · has 32 columns of activated carbon. However, any method which does not substantially degrade fragile polysaccharides may be used to remove the bitter taste.

The inulin-enriched aqueous supernatant is passed from the container 31 to the columns (filled with carbon) where the color and bitter taste compounds present in the chicory are removed. The supernatant can then be passed through ion exchange columns 34. In the ion exchange columns various trace elements (such as calcium, phosphorus, potassium and iron) are removed. This step is carried out only where appropriate, since it may be desirable to retain minerals in the final product.

Between the (carbon-filled) columns 32 and the ion-exchange columns 34, a filter 33 is provided for filtering the carbon powder, which may be transported by a stream of inulin-enriched supernatant and which would contaminate the resin columns. A 5 μπ mesh mesh was found satisfactory for this screening, although other sizes may be appropriate. From these columns, the now purified inulin-enriched supernatant, having a dry matter content of 515% by weight, was transferred into a clear container 35 (see bottom of Figure 1 and top of Figure 2).

As shown in Figure 2, a container 41 (# 1) is filled from the container 35 with the inulin-enriched supernatant until full. Next, 42 (No. 1) nanofilters are installed.

From the reservoir 41, the material passes through a nanofilter 42 (# 1). This filter uses a membrane made to remove fructose and glucose from inulin and predominantly has a molecular weight of 340 up to and including 2288

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PCT / US99 / 19422 performs the first separation of inulin products in the molecular weight range. From this filter, the concentrate is fed to a condenser 43 where it is concentrated to a consistency sufficient to be fed to a dryer 44 and the concentrate can be dried to a substantially fructose- and glucose-free (and other monosaccharide) inulin fraction in the dryer 44. The dried inulin (dry inulin) is then stored in 45 containers. The inulin fractions according to the invention preferably contain monosaccharides in a concentration of less than 0.75% by weight, more preferably less than 0.5% by weight. Monosaccharides are hygroscopic and tend to render the inulin fraction cohesive, and reducing the amount of monosaccharides reduces the undesirable property.

An alternative production stream may bypass the dryer 44 and enter a second condenser 46 where it is condensed to the desired solids to liquid ratio and then stored in a liquid inulin 47 container.

The flow from a second container 51 (# 2) can be treated by pumping through a 52 (# 2) nanofilter. The membranes in this filter serve to remove sucrose, fructose and glucose and to prepare a concentrate in the molecular weight range of 480 (including 2288) to 2288. From this filter, the concentrate is fed to a condenser 53 where it is concentrated to a consistency sufficient to be fed to a dryer 54 and the concentrate can be dried to a substantially fructose-, glucose- and sucrose-free inulin fraction in the dryer 54. The product is stored in dry inulin 55 containers. An alternative production stream

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PCT / US99 / 19422 · ♦ · can bypass the dryer 54 and enter the condenser 56 where it is concentrated to the desired solids to liquid ratio and then stored or bottled in a liquid inulin 57 container. The resulting dry or liquid product predominantly contains inulin of between 480 and 2288 (including 2288).

Another inulin fraction can be removed from the container 31 and fed directly through the carbon-filled columns 32, ion-exchange columns and container 41 to a concentrator 46, which is concentrated to the desired solids-to-liquid ratio to form a finished liquid inulin product having a molecular weight of 2288 or less. Each of these inulin products can be used for specific purposes in foods and food mixtures.

Centrifuges may be used to separate settling tanks from high molecular weight inulin, i.e. inulin having a molecular weight greater than 2288, to a maximum of 2288 molecular weight inulin. Depending on the concentration and the acceleration used, different inulin fractions can be obtained. This gives a high degree of flexibility in the molecular weight range of most products.

A preferred method of the invention may be briefly illustrated by the following examples.

First example

A) Extraction

The chicory root is purified by slicing it up to a nominal thickness of 0.24 cm in a Putsch slicer followed by a method described in U.S. Patent No. 5,456,893, 2nd and 3rd.

Third 5a to an extraction apparatus of the type shown in FIG.

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As a liquid extraction medium in the extraction apparatus

Well water of pH 5.5-7 is used. The water in the extraction apparatus is heated to 70-80 ° C at ambient pressure. The sliced ​​chicory pieces are introduced into the lower end of the extraction apparatus and removed from the chicory by moving them against the flow of heated water. The nominal residence time of the chicory pieces in the extraction apparatus of US 5,456,893 is between 20 minutes and 1 hour.

B) Pasteurization and clarification

The inulin-rich aqueous extraction liquid from the extraction apparatus is collected in a container and pumped into a flow-through clarification centrifuge of 3600 rpm. The suspended solids and pulp are removed in the centrifuge. The clarified, inulin-rich aqueous extraction liquid is passed from the centrifuge to the pasteurization vessel (steam-heated jacketed, circular sectional vessel) by gravity. In this container, the clarified (pulp-free) inulin-rich aqueous extraction fluid is heated to 91-93 ° C with a nominal pressure of 15 kg for 15 minutes at ambient pressure to kill bacteria, coagulate protein particles and denature enzymes. The inulin-rich aqueous liquid is pumped from the pasteurization apparatus into a dispensing tank from which coagulated proteins, insoluble particles and bacteria are separated from the inulin-rich aqueous liquid by means of a filter.

The pasteurized, inulin-rich aqueous liquid has a pore diameter of 100 nm in a US Filter Membralox-type unit.

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Filter through PCT7US99 / 19422 Ceramic Filters. This screening removes bacteria and substantially all particles larger than 100 nm. The inulin-rich filtered aqueous liquid is collected in a container for further processing.

2/3 of the nominal volume of the concentrate in the Membralox filter is circulated through the filter and 1/3 of the nominal volume is transferred to a clarification centrifuge located in front of the pasteurizer. Thus, the solids content in the concentrate in the Membralox filter is kept at a reasonably low value and the clogging of the Membralox filter elements is minimized.

C) Separation of inulin into fractions of different molecular weights

100 After a cold pasteurisation with a pore diameter (nm) filter, the inulin broth is passed to a cooled storage column and cooled to 1-5 ° C.

The inulin-rich aqueous extraction medium is separated into two fractions containing predominantly different molecular weights of inulin.

In the storage column, the cooled, higher molecular weight inulin appears in a colloidal form, which settles at the bottom of the column. The higher the RdS (dry matter content of the refractometer) of the mother liquor, the faster it is converted to a higher molecular weight inulin colloidal appearance. Faster cooling also accelerates the conversion of higher molecular weight inulin into a form of a seemingly colloidal state of suspended insulin.

Over time (such as after 24 hours), under calm conditions (and at least 5% w / v, preferably at least 10% w / v, grazing) 94087-8065 / VO / LZs

PCT / US99 / 19422 • «

<img file="HU0103467A2_D0003.tif" />

more preferably at least 15% w / v nominal dry matter), the suspended inulin precipitate is at the bottom of the storage column (% w / v indicates the amount of inulin in 100 ml of water). The remaining liquid supernatant can then be aspirated from the top of the column, filtered through a carbon filter, concentrated and bottled, preserved, or frozen as a filler (i.e., sucrose replacement) syrup or further processed for drying.

The residual, colloidal appearance of inulin can then be pumped onto a wash column or washed locally on the storage column with distilled, deionized or ozonized water. The easiest way is to supply the wash water to the bottom of the storage column through uniformly distributed, non-clogged water distributors. Behind this there is a sufficient level of water upstream to distribute the water evenly through the manifolds and through the cross-section of the storage and / or washing column. Because of the water level behind it and the lower density of the wash water introduced, the wash water evenly raises the precipitated inulin in the column and, as it moves towards the top of the storage column, washes the sugars and lower molecular weight inulin. Due to the higher mass of the higher molecular weight inulin, it slowly descends towards the bottom of the column, thus inulin tends to separate by molecular weight, since lowering the higher molecular weight inulin pushes up the lower molecular weight inulin.

The results obtained after washing the precipitated (7.6 L) inulin on a 1.8 m high, 46 cm diameter wash column with 7.6 L of deionized water are shown in Table 3. THE

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PCT / US99 / 19422 «· ♦ *» · * · »*« ♦ · · · * ·· ·· # · * «**» ^W the nominal temperature of the washing water is 21 'C. The column was allowed to stand for 30 hours at 7 ° C.

Third spreadsheet

First wash of precipitated inulin

<td rowspan="2">product name</td><td rowspan="2">sample</td><td>fructose / glükózfrakció</td><td>sucrose fraction</td><td colspan="2">light fraction</td><td>hard fraction</td>

<td> 180*</td><td> 340 *</td><td> 340-2288 *</td><td> 480-2288 *</td><td> &gt; 2450 *</td>

<td>washing</td><td>THE</td><td>3.95%</td><td>1.15%</td><td> 51,141%</td><td>49.99%</td><td>44.91%</td>

<td>rain</td><td>^B</td><td>2.97%</td><td>0.94%</td><td>47.42%</td><td>46.48%</td><td>49.55%</td>

(percentages calculated on dry weight basis) *: molecular weight t%: weight%

Second, third, and even fourth washes can be used to increase the inulin separation by molecular weight, while allowing longer separation time and lower washing water temperature (lowered to 0.6 ° C), longer wash tower, and in-wash materials. lower temperature (reduced to 2 ° C). After each wash, the supernatant, which may contain all of the colored substances (but preferably no colloidal inulin), is aspirated, decolorized, passed through a carbon-filled column, concentrated if desired and packaged as a syrup for use as a filler.

During washing of the light colloidal inulin, as long as the temperature of the light wash water is kept between 2 ° C and 7 ° C and the wash column temperature is between 2 ° C and 7 ° C, a very small amount of the light colloidal inulin is dissolved again. There is a direct relationship

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PCT / US99 / 19422 «« · 9 between the solubility of colloidal inulin and the temperature of the surrounding liquid. There is an inverse relationship between the inulin concentration of the liquid surrounding the inulin and the solubility of the higher molecular weight inulin therein. By limiting the wash water volume to less than 1: 1 for colloidal inulin and keeping the temperature low during the process, a small amount of colloidal inulin is redissolved. If enough time is allowed, the wash water will form a clear, sometimes dark, supernatant above a clear boundary below which is apparently opaque, white colloidal inulin.

After washing, the supernatant is filtered off with suction and processed, passed through a charcoal column as necessary to decolorize and concentrated (by reverse osmosis or vacuum evaporation).

The precipitated suspended inulin is allowed to thicken in the column as the higher molecular weight inulin settles to the bottom. This inulin can be aspirated, drained or removed from the column, depending on the inulin deposited.

In order to purify the higher molecular weight inulin from the fructose and glucose in the supernatant, the supernatant is passed through a filter (preferably a special ultrafiltration membrane mounted in a US Filter frame made by Synder). Table 4 shows an example of the concentrate C as an example. Sample D illustrates the separation with the proposed membrane filter.

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4th spreadsheet

Molecular weight characteristics of a final inulin product

<td rowspan="2">product name</td><td rowspan="2">sample</td><td>fructose / glükózfrakció</td><td>sucrose fraction</td><td colspan="2">light fraction</td><td>hard fraction</td>

<td> 180*</td><td> 340 *</td><td> 340-2288 *</td><td> 480-2288 *</td><td> &gt; 2450 *</td>

<td rowspan="2">inulin propellant</td><td>C</td><td>0.76%</td><td></td><td rowspan="2">86.34%</td><td rowspan="2">86.20%</td><td rowspan="2">12.831% 12.83%</td>

<td>D</td><td>0.76%</td><td>light fraction 0.14% w / w</td>

molecular weight t%:% by weight (percentages calculated on dry weight basis)

Optionally, the concentrate may be passed through a chromatographic column to remove most of the disaccharides.

Second example

Extraction was carried out according to Example 1. Separation into fractions of various molecular weights is also carried out as in Example 1 except that instead of decanting the supernatant liquid from the settling tanks, the precipitate and supernatant liquid are introduced into a centrifuge under cooling (preferably at a temperature of 0 ° C to 7 ° C). The centrifuge is used to separate the precipitate from the supernatant. In another respect, the steps of Example 2 follow the steps of Example 1.

The novel inulin fractions of the invention have improved water solubility at room temperature. At least 5 g (&gt; 0.05% w / v) in 100 ml water, preferably at least 10 g (&gt; 0.1% w / v) in 100 ml water, preferably at least 20 g (&gt; 0.2% w / v) in 100 ml water.⁰()) a nominal amount of the inulin fraction according to the invention

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I, τ. * · »« · »· # _ Λ Λ · · ·. · «* ··· £ '· 1- * v *« ·? * ·· ·· '· * dissolves in the nominal temperature range of 10 ° C to 25 ° C. Water solubility refers to the ability to dissolve in water.

As used herein, the term miscible refers to the ability of inulin to mix with water in excess of the amount dissolved in water.

It has been observed that when the inulin fractions of the present invention are mixed with water in excess of the nominal amount, including 40 g of nominal amount, in 100 ml of water at 22 ° C, turbidity is exemplified here as an example of miscibility with water. The degree of turbidity increases as more inulin fractions are added to the water.

The novel inulin fractions produced by the process of the invention are polysaccharides in the nominal molecular weight range of 340 to 2288, preferably 480 to 2288, which are water soluble polysaccharides. Accordingly, the novel inulin fractions of the invention are particularly useful in admixture with other foods, particularly other water-soluble foods or artificial sweeteners.

Artificial sweeteners are compounds, other than sucrose, glucose, fructose and lactose, which are sweeteners, whether synthetic or naturally occurring, such as those derived from plant parts, which can be safely ingested by humans. Artificial sweeteners as defined herein include aspartan, saccharin, sucralose (trade name Splenda), potassium acesulfame (trade name Sunett), xylitol, sorbitol,

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PCT / US99 / 19422 for mannitol, maltose and maltitol. Combinations of the above artificial sweeteners may be used alone, in admixture and mixed with the inulin fractions of the invention.

In some cases, it may be advantageous to use one or more sugars, sucrose, glucose, fructose, or lactose, alone or in combination with one or more artificial sweeteners and mixed with the inulin fractions of the invention. Such combinations may reduce the energy content and at the same time have the benefits of the presence of inulin fraction.

The invention described above has many advantages. The new inulin fraction in granular form makes the product less hygroscopic. Furthermore, when dissolved in water, the particulate product is more soluble and less prone to form precipitating insoluble compounds. The new fractions of the present invention are ideal fillers for the addition of artificial sweeteners.

Because the novel inulin fractions in particulate form are less hygroscopic, the inulin fractions of the invention are less prone to aggregation and adhesion upon storage. Freedom from sagging and sticking is important, especially when the product is used in admixture with artificial sweeteners, in which immediate dissolution is highly desirable.

The inulin fractions of the invention give an improved oral feel and do not form undesirable sticky substances in the mouth, which is a feature of some other inulin products.

When mixed with water, the inulin fractions of the invention are less likely to form sticky lumps. The invention

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Furthermore, inulin fluids according to PCT / US99 / 19422 are less prone to settle out of the water when standing.

Preferred inulin fractions contain polysaccharides in the nominal molecular weight range of 480-2288 which substantially exclude sucrose; disaccharides (such as sucrose) are present in an amount of less than 2% by weight, preferably less than 1% by weight. This distinctive fraction has a special application for consumers who care about their health. There is growing interest in eliminating sucrose from the diet as obesity increases in our population. In addition, diabetics must necessarily eliminate sucrose from their diet. Consequently, this distinctive new faction is particularly beneficial as it meets the needs and needs of those who care about their health.

A preferred embodiment of the invention comprises in small packets at least one artificial sweetener in an amount corresponding to one or two teaspoons of sucrose sweetness, together with at least one inulin fraction according to the invention as filler.

The process according to the invention has many advantages. In particular, the procedure can be carried out without excessive costs. The process is less expensive than the methods used in the industry so far and provides a more consistent product. The novel inulin fractions of the present invention are thermally stable and therefore suitable for use in bakery products. Sucralose is also a thermally stable artificial sweetener and therefore a mixture of sucralose and the new fractions of the invention can be used in baking and cooking instead of sucrose.

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PCT / US99 / 19422

Many other advantages of the invention will be apparent to those skilled in the art. It will also be apparent to those skilled in the art that the product and process described herein can be modified and varied in many ways without departing from the spirit and scope of the invention.