Organic Agave Inulin
Agave inulin made from Tequilana Weber Blue Agave is a soluble fiber and natural prebiotic, ideal to be used as an ingredient in food products enriched with fiber.
Tequilana Weber Blue Agave
• PREBIOTIC EFFECT
Due to the Carbon 2 anomeric configuration, fructans resist hidrólisis by digestive enzimes, which are specific for glicosidics links, therefore the fructans are identified as non-digestible oligosacarides. Due to the minimal hidrólisis that fructants suffer from the time they are ingested until they reach the large bowel, the carbohidrates go through the digestive system without being digested until they reach the colon. Being a selective sustrate for a limited number of good bacteria for the colon (bifidbacteria and lactobaciles), its growth is stimulated and therefore is able to alter the colonic microflora to a potentially healthier population.
Increses bioavaliability and thus, calcium and magnesium absortion, resulting in clear health benefits, like Increasing bones strenght and reducing osteoporosis development risks.
• SOLUBLE FIBER.
Agave inulin is highly soluble in water, so it can contribute to an improved digestion and lower blood cholesterol.
• MINIMAL CALORIC CONTENT
Due to the fact that agave inulin is non-digestible and it only has 1 – 2 Kcal/gr, it is highly used in low calorie and suplement foods formulation.
• ATTRIBUTES TO BE USED AS A FOOD INGREDIENT
Neutral flavor (slightly sweet)
High water solubility
Provides food texture
Problem free storage
25 kg sack
40 sacks pallet (net weight 1,000 kg)
PRODUCTION PROCESS BRIEF DESCRIPTION
Agave juice is extracted from the Tequilana Weber Blue Agave by a diffuser method. Once agave juice is extracted, it is clarified by filtration until a clear and suspended solids-free agave juice is obtained. It is then concentrated by evaporation at 62 Brix, to be finally dried in a spray dryer and packaged as powder agave inulin.
PHYSICAL & CHEMICAL PROPERTIES
PHYSICAL / CHEMICAL
5 a 7
3 a 9% Max
1.5 a 6% Max
0.3 a 5 % Max
85 % Min
TOTAL BACTERIAL COUNT
FUNGI / YEAST
2500 UFC/g Max
100 UFC/g Max
10 UFC/g Max
Negative in 25 g
* All reference norms are from Mexico and carbohydrates profile are expressed on a liquid base
COLOR: White to slightly beige.
FLAVOR: Slightly sweet.
CONSISTENCY: Highly hydroscopic powder.
STRANGE MATTER: Free of any strange matter.
ADDITIVE-FREE: Does not contain any additives.
CONTAMINANTS: Heavy metalsfree, as required by CODEX ALIMENTARIUS, or SENASICA / COFEPRIS / SSA.
Genetically modified products-free
Agave inulin (FRUCTANS) may be used as a food ingredient, raw material or for direct intake. Body absorption percentage is minimal, reaching the colon intact, where it is used as a sustrate by the bifidobacteria.
United Nations Organization for Food and Agriculture (FAO) and the World Health Organization (OMS), recommend a daily intake of 25 grams of diet fiber (source: https://www.gob.mx/salud),so it is reccomended not to exceed this dosage, considering the side effects, like flatulence and swollen bowel due to prebiotic effect.
Agave inulin may be used in high temperatura formulations (180 to 350°C), at a pH close to the neutral and low water activity for long periods of time and low temperaturas, without changing its food safe properties. On the contrary, if exposed to high temperaturas with a high wáter activity and pH far from neutral, agave inulin goes thru an hydrolisis process, diminishing its prebiotic effect.
It is considered as a safe product. There is no reference for letal dosis or toxicity grade.
Store in a fresh and dry place at an ideal temperature of 25 C, ideal relative humidity lower than 60%. Must be stored without any structural damage to primary package.
Non-toxic product. If consumed in excess, it can have laxative and flatulence affects. Organic origin powder, avoid doing mixing that can cause product to become volatile.