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Nutra Food Ingredients Inulin - Jerusalem Artichoke Syrup
Liquid inulin (Liquid FOS) produced from Jerusalem artichoke roots.
Properties
- Physical Form
- Liquid
Product families
Applications
Food & Nutrition — Food
- Bakery
- Cereals & Snacks
- Confectionery
- Dairy
- Desserts & Fruit Preparations
- Infant & Baby Food
- Meat Poultry & Seafood
- Savory & Culinary
Product Families
Food Ingredients — Taste & Flavor
- Sweeteners & Syrups
Food Ingredients — Whole Foods, Extracts & Premixes
- Alternates & Replacements
Other characteristics
- Functions
- Nutritive Sweetener, Sugar Substitute
- Ingredient Name
- Inulin
- Labeling Claims
- Halal, Kosher, Non-GMO, Organic
- Halal
- Kosher
- Non-GMO
- Organic
- Certifications & Compliance
Generally Recognized As Safe (GRAS), Halal, Hazard Analysis Critical Control Point (HACCP), ISO 22000, Kosher, Organic Certified, USDA Organic
- Odor
- Odorless
- Taste
- Slightly sweet
- Markets
- Food & Nutrition
- PACKAGING
Package Description: External fiberboard carton, internal aseptic bag.
- Appearance
- Viscous liquid
- Shelf LIfe
- 24 Months
- Ingredient
- Inulin, Jerusalem Artichoke Inulin
- Technology
- Food Ingredients
- Packaging Type
- Bags
- Country Availability
- Mexico
- Shelf Life Storage
Storage Conditions: Normal indoor conditions /room temperature in original unopened package. Shelf Life: 24 months
- Food Ingredients Features
- Improved Texture
- Food Ingredients Functions
- Nutritive Sweetener
- Sugar Substitute
- Certifications and Compliance
- Generally Recognized As Safe (GRAS)
- Halal
- Hazard Analysis Critical Control Point (HACCP)
- ISO 22000
- Kosher
- Organic Certified
- USDA Organic
- Food and Nutrition Applications
- Cereal Bars
- Confectionery Products
- Frozen Desserts
- Ice Cream
- Infant Formula
- Processed Meat Products
- Soups
Technical data
Table 1 of 3
6 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Arsenic (As) | max. 0.2 | ppm | USP39<233>ICP-MS |
| Cadmium (Cd) | max. 0.1 | ppm | USP39<233>ICP-MS |
| Fructose, Glucose & Saccharose (on DM) | max. 40.0 | % | FCC IX |
| Inulin (FOS) (on DM) | min. 60.0 | % | FCC IX |
| Lead (Pb) | max. 0.2 | ppm | USP39<233>ICP-MS |
| Mercury (Hg) | max. 0.1 | ppm | USP39<233>ICP-MS |
Table 2 of 3
3 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Loss on Drying | max. 30.0 | % | USP39<731> |
| Residue on Ignition | max. 0.5 | % | USP39<281> |
| pH Value (35% Brix) | 4.5 - 7.0 | — | USP39<791> |
Table 3 of 3
7 rows| Characteristic | Value | Unit | Method |
|---|---|---|---|
| Botanical Source | Helianthus tuberosus L | — | — |
| E. coli | Negative | — | USP39<62> |
| Salmonella | Negative | — | USP39<62> |
| Staph aureus | Negative | — | USP39<62> |
| Total Coliforms | max. 3.6 | MPN/g | GB4789.3 |
| Total Plate Count | max. 2,000 | cfu/g | USP39<61> |
| Yeast & Mold Count | max. 50 | /g | USP39<61> |
