“PATI” of Fiber

MINULIN® Concentrated Liquid

Unlock the Full Potential of Prebiotic Fiber with MINULIN® Concentrated Liquid: The Ultimate Solution for Optimal Digestive and Immune Health.

MINULIN® brings you the real “PATI” of natural, plant-based prebiotic fiber. The main source inulin came in syrup form and it was formulated in high content concentrated liquid that provides you the greatest features and benefit of good gut and healthy digestion.

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Key Benefits of MINULIN®

High fiber content

MINULIN® derives from source with >90% of inulin content, where most of its water is removed, the results is a thick, syrupy product known as concentrated liquid. Concentrated inulin syrup contains a higher concentration of inulin than other forms, which means that it provides a higher amount of fiber per serving.

More stable and safe formulation

Inulin concentrated liquid has a lower water content compared to other forms of inulin, which can reduce the risk of bacterial growth and improve its stability. This is because water is a necessary element for many bacteria to grow and multiply, and by reducing the water content, the risk of bacterial contamination is reduced. As a result, MINULIN® concentrated liquid can be a safer and more stable product.

Versatility

Concentrated inulin syrup can be easily added to a variety of foods and beverages, including smoothies, yogurts, and baked goods, making it a convenient way to boost fiber intake.

Mouthfeel and texture

A luscious and indulgent mouthfeel awaits with the addition of inulin concentrated liquid, providing a smooth and creamy texture that enhances the overall sensory experience of your favorite foods and beverages.

Benefit of MINULIN® compared to other types of fiber

Prebiotic Properties

Inulin is a prebiotic fiber, which means that it promotes the growth of beneficial gut bacteria. This can improve digestive health and support overall immune function. The bifidogenic effect of inulin has been well proven (Bouhnik et al. 1994, Djouzi and Andrieux 1997, Gibson et al. 1995, Gibson and Roberfroid 1995, Hidaka et al. 1986, Kleessen et al. 1994, Menne et al. 1997, Mitsuoka 1986, Mitsukoa et al. 1987, Roberfroid et al. 1998, Sanno 1986, Shimoyama et al. 1984, Takahashi 1986).

Solubility

Inulin is a soluble fiber, which means that it dissolves in water and forms a gel-like substance in the digestive tract. This can help regulate digestion and promote feelings of fullness, which can aid in weight management.

Low Glycemic Index

Inulin has a low glycemic index, which means that it is absorbed slowly and does not cause a rapid spike in blood sugar levels. This makes it a suitable option for individuals with diabetes or those looking to manage their blood sugar levels.

Low Sweetness Profile

Inulin has a low sweetness profile, which means that it can be used as a sugar alternative in recipes without compromising on taste.

Improved Calcium Absorption

Inulin has been shown to improve calcium absorption in the body, which can promote bone health.

References

Shoaib, M., Shehzad, A., Omar, M., Rakha, A., Raza, H., Sharif, H. R., … Niazi, S. (2016). Inulin: Properties, health benefits and food applications. Carbohydrate Polymers, 147, 444–454. doi:10.1016/j.carbpol.2016.04.020

Roberfroid, M. B. (2007). Inulin-type fructans: functional food ingredients. The Journal of Nutrition, 137(11), 2493S–2502S.

Turner, N. D., & Lupton, J. R. (2011). Dietary fiber. Advances in Nutrition: An International Review Journal, 2(2), 151–152.

Wong, J. M., De Souza, R., Kendall, C. W., Emam, A., & Jenkins, D. J. (2006). Colonic health: fermentation and short chain fatty acids. Journal of Clinical Gastroenterology, 40(3), 235–243.

Niness, K. R. (1999). Inulin and Oligofructose: What Are They? The Journal of Nutrition, 129(7), 1402S–1406S. doi:10.1093/jn/129.7.1402s

Schaafsma, G., & Slavin, J. L. (2014). Significance of Inulin Fructans in the Human Diet. Comprehensive Reviews in Food Science and Food Safety, 14(1), 37–47. doi:10.1111/1541-4337.12119

Meyer, D., & Stasse-Wolthuis, M. (2009). The bifidogenic effect of inulin and oligofructose and its consequences for gut health. European Journal of Clinical Nutrition, 63(11), 1277–1289. doi:10.1038/ejcn.2009.64