Joylife Nutripharma Inc

Inulin 90%,50%

digestive health,Inulin Powder,organic inulin,CAS 9005-80-5,jerusalem Artichoke,inulin Chicory

Product Category

Inulin

Inulin 90%,50%

CAS: 9005-80-5

In stock

Product Name: Inulin

Source: jerusalem Artichoke

Assay:90%food grade, 50%feed grade.

Color: White Powder

Packing:25KG/bag

MOQ: 25KG

Certificates: ISO, KOSHER, HALAL, ORGANIC


Supplier: Joylife Nutripharma Inc

E-mail: sales1@joylifenutripharma.com

Whatsapp: +8615084905292

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Product Overview

Inulin is a versatile, plant-based ingredient valued for its three-in-one role as afiber, prebiotic, andtexturizer, widely used to boost nutrition and improve texture in processed foods and supplements. Commercially extracted mainly from chicory root and Jerusalem artichoke. Products are categorized by Degree of Polymerization (DP)– short-chain, long-chain, or natural blends.

Sample Specification

Item Requirments Result Methods
Sensory Index
Color and Morphology white powder ok perusal
Taste and odor No odor slighty sweet ok sense
Impurity  under normal visual conditions,no visible impurities ok perusal
Physicochemical Index
Inulin(the mixture of
fructose polymers) 		＞86g/100g 90.6 GB/T41377--2022
other sugars
(Glucose,Fructose,
Sucrose) 		＜14g/100g 9.4 GB/T41377--2022
Moisture content ≤4.5g/100g 3.1 GB 5009.4-2016 
Ash content ≤0.2g/100g 0.09 GB 5009.4-2016 
pH（10% aqueous）solution) 5.0-7.0 5.9 GB/T41377-2022  6.3.3
Arsenic(As) ≤0.5mg/kg OK GB 5009.11-2014 
Lead（Pb) ≤0.5mg/kg OK GB 5009.12-2017 
Benzene hexachloride <0.1mg/kg] OK GB/T5009.19-2008 
DDT <0.1mg/kg OK GB/T5009.19-2008 
Microbial Indicators
Total colonies n=5,c=2,m=103,M=5×104 ＜10＜10＜10＜10＜10 GB 4789.2
Coliform n=5,c=2,m=10,M=102 ＜10 GB 4789.3 plate counting method 
Yeast and mold ≤50CFU/g ＜10 GB 4789.15-2016
Salmonella n=5,c=0,m=0/25g not detected by salmonella GB 4789.4-2016
Staphylococus aureus n=5,c=1,m=102,M=103 ＜10  GB 4789.10
No irradiation@ No anaphylactogen
Conclusion Meet the standard requirments 
Package and storage Package food plastic bags on inside, 3 layers of kraft paper on outside.Product seal, storage under the temperature.
Quality gurantee period Valid for 24 month under specified storage conditions

Food & Beverage Fortification

1. As a Prebiotic & Nutritional Booster

  • Adds dietary fiber to foods.

  • Promotes gut health by stimulating beneficialBifidobacteria.

2. As a Texture & Structure Modifier

  • Fat Replacer: When mixed with water, inulin forms a creamy gel that mimics fat. It is used in low-fat products (e.g., yogurt, ice cream) to maintain a smooth, rich mouthfeel while cutting calories.

  • Sugar Replacer: It has about 10–50% of the sweetness of sucrose, allowing manufacturers to reduce added sugar.

  • Stabilizer & Binder:

    • Bakery: Improves dough stability, increases water absorption, and slows down staling (keeps bread fresh longer).

    • Meat & Seafood: Enhances water-holding capacity and gel strength (e.g., in surimi/fish cakes).

    • Plant-based & Gluten-free: Improves binding and texture in products that lack gluten or animal proteins.

Animal Nutrition

1. Improves Gut Health & Immunity: Promotes good bacteria (likeLactobacillusandBifidobacterium), strengthens the intestinal barrier, and reduces inflammation.
2. Boosts Growth Performance: Enhances feed conversion rate (FCR) and daily weight gain.
3. Reduces Disease: Lowers the incidence of diarrhea and pathogenic infections (e.g.,Salmonella).
4. Enhances Product Quality: Increases milk yield and milk fat in dairy cows, and improves eggshell quality and yolk color in laying hens.
5. Reduces Antibiotic Use: Serves as a potential alternative to antibiotic growth promoters (AGPs).
6. Reduces Odor: Decreases ammonia emissions in manure.

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