Chicory Inulin, The Invisible Yet Remarkable Fibre


By Kristof Werbrouck

Chicory inulin, oligofructose or fructans are soluble fibres extracted from the chicory root.

During the 20 years of its existance as a commercial dietary fibre source, inulin has made remarkable moves.

A stroll down Memory Lane

The Eighties (1986 – 1991)

In its early days, inulin was just an interesting fibre which was processed to chicory fructose. Since 1982 Cosucra produced fructose to meet the demand for this interesting alternative to beet sugar. Soon, it was clear that the native fibre from chicory had a huge health potential.

The Ninetees (1991 – 1997)

When prebiotics were first defined in 1995, it became clear that the basic value of inulin lied in its potential to promote gut health. Soon other properties were discovered related to gut health such as immunity, cholesterol maintenance and calcium absorption. At the same time products like Yakult and Actimel made it clear that the world was craving for gut health improving food.

The new Millenium (1998 – 2005)

With sound references in the top of the dairy food industry, inulin slowly but steadily found its way to the healthy food industry : a mixture of “low & light”, “food with a plus”, “functional food” and “dietetic food” such as slimming products and sport food. Its easiness of incorporation, neutral colour and flavour made the fibre ideal for boosting the nutritional profile and fibre content of food, without comprimising on taste or texture, while decreasing the calorie content. At the same time, the scientific support increased for the health promoting properties of inulin.

The next challenge

Amoungst dozens of fibres available in the market, inulin has gained its place as the most used soluble fibre globally and as a major gut health promoting ingredient.

With the gut health market only expanding recently to bakery, cereals and beverages, inulin has entered a whole new, broad food market .

Within Tempation

Remember the times when spreads contained 80% fat, or chewing gum actually contained sugar ? Nutrition and health is everywhere today and every food company is aware that food can actively change and improve our way of living.

With the unfortunate rise of obesity and overweight, it becomes clear that we are tempted too much to consume “empty food”, which is full of sugar and fat. We can’t help that they taste good and that we crave for a snack as a main course or in between meals. Our active lifestyle is forcing us to reduce the time to cook or even to be at home to eat, and we grab what’s available.

The battle for health

This is where the battle begins, the battle to keep our weight stable. Eating out, snacking, having that great chocolate or soft drink is constantly seducing us. That’s why the real challenge of food manufacturers today is to develop food that is great tasting with an acceptable nutritional profile.

There is an easy way to do, as the main problems can be reduced to four :

  • We don’t consume enough fibre as we don’t eat enough vegetables and fruits
  • Our consumption of fat and especially saturated fats is too high
  • We consume too many simple sugars and too few complex sugars
  • We are craving for food in between meals

Inulin can replace sugars and fat and correct the texture profile of the food, while providing an excellent source of fibre. With over 250 recipe models, Cosucra is able to provide application advice to merely all food products. But there’s more. A combination of inulin (Fibruline) with pea protein (Pisane) or the use of one of these ingredients can increase the effect of satiety significantly. This is the way we can overcome the craving for food in between meals, snacking in a healthy way. Inulin (Fibruline) also has gut health stimulating properties, resulting in an improved digestive system, a better immunity and a general feeling of well-being.

Kristof Werbrouck, Communication
Manager, Cosucra Groupe Warcoing



(FOODREVIEW INDONESIA Edisi Februari 2010)

Artikel Lainnya

  • Jun 20, 2018

    Regulasi produk seasoning di Indonesia

    Produk seasoning yang termasuk ke dalam kategori pangan 12.0 meliputi garam,  rempah, sup, saus, salad, dan protein yang telah diatur di dalam Peraturan Kepala BPOM No. 21 Tahun 2016 tentang Kategori Pangan 01.0 ñ 16.0.  kategori produk seasoning tersebut merupakan jenis bahan-bahan yang sering ditambahkan pada pangan olahan. Untuk itu, pangan olahan yang mengandung produk seasoning juga sangat perlu memenuhi beberapa poin yang menjadi konsentrasi baik pihak produsen, konsumen, maupun pemerintah dalam pengawasan.  Beberapa poin tersebut adalah keamanan yang meliputi bahan tambahan pangan (BTP), bahan baku, cemaran, bahan penolong, dan kemasan pangan; mutu, gizi, label, dan iklan.  ...

  • Jun 19, 2018

    Praktek higiene dan sanitasi dalam penanganan susu segar

    Berdasarkan standar kualitas susu segar (SNI 31411:2011) jumlah mikroba maksimum yang diperbolehkan adalah 1 juta koloni per mililiter (10 CFU/mL). Oleh sebab itu, susu segar pada umumnya akan mengalami kerusakan setelah 4-5 jam pada suhu kamar. Untuk menghasilkan susu segar dengan angka mikroba yang rendah harus dimulai dengan praktek higiene dan sanitasi yang baik sebelum pemerahan, saat pelaksanaan pemerahan, hingga penanganan pasca pemerahan. Pada waktu masih di dalam tubuh dan ambing ternak yang sehat, susu masih dalam keadaan steril. Kontaminasi mikroba di dalam susu terjadi pada saat proses pemerahan, yaitu berasal kulit tubuh ternak khususnya bagian seputar ambing dan puting, dari tangan pemerah, dari wadah/ peralatan penampungan susu, dan lingkungan tempat pemerahan. ...

  • Jun 18, 2018

    Potensi pemanfaatan peptida bioaktif dalam produk susu

    Meningkatnya perhatian akan hubungan asupan pangan terhadap kesehatan membuat konsumen menginginkan produk pangan yang bisa bermanfaat dalam mencegah  munculnya penyakit serta secara sinergi meningkatkan status kesehatan. Protein merupakan salah satu zat gizi utama yang terdapat dalam asupan harian dan di samping  perannya dalam menyuplai gizi, protein juga mempunyai komponen fungsional yang memiliki fungsi positif bagi tubuh, yaitu berupa peptida bioaktif (bioactive peptide). ...

  • Jun 15, 2018

    Perancangan proses pengolahan susu untuk mengantisipasi ancaman foodborne pathogen

    Penyakit yang disebabkan oleh patogen (foodborne pathogen) masih menjadi permasalahan hampir di seluruh negara secara global. Penyakit  tersebut paling sering disebabkan oleh mikrobiologi seperti bakteri dan metabolitnya serta virus dan toksinnya.  ...

  • Jun 14, 2018

    Penggunaan laktoperoksidase untuk pengawetan susu segar

    Dewasa ini telah dikembangkan suatu metode pengawetan susu segar dengan cara mengaktifkan enzim laktoperoksidase (LPO) yang secara alami sudah ada di dalam susu. LPO merupakan salah satu dari puluhan jenis enzim di dalam susu segar dengan berat molekul berukuran sedang (78.000 Dalton) dan mengandung karbohidrat sekitar 10%. Di samping ada di dalam susu segar, LPO juga ditemukan pada cairan tubuh hewan mamalia dan manusia, seperti pada saliva dan kolostrum. Metode pengaktifan LPO untuk pengawetan susu segar dikenal dengan sebutan lactoperoxydase-system atau sistem laktoperoksidase (Sistem-LPO). Aktifnya LPO di dalam susu dapat menghasilkan efek antibakteri pada susu segar (Legowo et al., 2009). ...