China Foodpharm Group Co., Ltd |
|
COA:
ITEMS | SPECIFICATION | RESULTS |
Appearance | White powder | Conforms |
Odor | NMT10.0% | Conforms |
Moisture Content | NMT 5% | 4.2% |
Ash | NMT 0.1% | 0.02% |
Particle Size | 100% thru 80mesh | Conforms |
Colour of solution(10%,70℃) | colorless | Conforms |
Clarity | NMT7.0NTU | Conforms |
Optical rotationD20 | -40.5°~-36.5° | Conforms |
pH | 6-7 | 6.50 |
Glucose+Sugar | NMT8.0% | 5.6% |
Total fructan | NLT90.0% | 90.2% |
Solubility | NMT 20% | 16.2% |
Calories | NMT1.5% | 1.0% |
Irradiation | None | Conforms |
GMO | Free | Conforms |
Allergens | None | Conforms |
Arsenic (As) | NMT1ppm | Conforms |
Lead | NMT0.5ppm | Conforms |
Cadmium | NMT1ppm | Conforms |
Mercury | NMT1ppm | Conforms |
Total Plate Count | NMT1,0000cfu/g | 3800cfu/g |
Yeast and Mold | NMT1,00cfu/g | <10 cfu/g |
Coliform | Negative | Negative |
E.Coli. | Negative | Negative |
Salmonella | Negative | Negative |
Staphylococcus aureus | Negative | Negative |
Pesticides | NMT1ppm | Conforms |
Alfaticides B1 | NMT5.0mcg/kg | Conforms |
AlfatoxinB1+B2+G1+G2 | NMT10.0mcg/kg | Conforms |
1The physical and chemical properties of inulin
Inulin is a polymer of fructose and glucose with a standard degree of polymerization of 2 to 60 and an average degree of polymerization of 10 to 12. It is a white amorphous powder that is strongly hygroscopic. It is odorless and slightly sweet without an aftertaste. Long-chain inulin is slightly soluble in cold water and easily soluble in hot water. Its solubility increases with the increased temperature.
•1.1If the pH value of inulin is greater than 4.00, inulin will not behydrolyzed by any mammalian enzymes;
•1.2Solutions of standard inulin greater than 25%, or of long-chain inulin greater than 15%, form gels that can be used to replace fat;
•1.3Inulin is very stable in the gel state;
•1.4When used together with gelatin and carrageenan gel, inulin gel has a synergistic effect, enabling less to be used;
•1.5When used together with aspartame, acesulfame or other high-intensity sweeteners, inulin can also have a synergistic effect,reducing the amount needed while masking or removing the aftertaste of the high-intensity sweetener;
•1.6Using inulin as a raw material, the Company can also produce high-quality oligofructose, fructose syrup, nectar sugar alcohols and other products;
2The physiological benefits of Inulin
•2.1Promoting the growth of bifidobacteria and regulating intestinal flora;
•2.2Regulating gastrointestinal function;
•2.3Promoting the absorption of mineral elements;
•2.4Not causing fluctuations of blood sugar;
•2.5Regulating fat metabolism and preventing obesity;
•2.6Preventing cancer;
3Products specifications
Compliance to specifications of Q/WDS0001S-2012 for inulin:
•3.1Sensory Requirements
Project | Specification |
Color | White powder |
Smell and taste | Odorless, with a slightly sweet taste without being grainy |
Impurities | No visible impurities |
•3.2 Physicochemical Properties
Project | Specification | |
Standard inulin | high-purity inulin | |
Water/%≤ | 5 | |
Inulin (Accounting for dry matter, mass fraction)/% ≥ | 90 | 98 |
Glucose + fructose + sucrose (Accounting for dry matter, mass fraction)/% ≤ | 10 | 2 |
Ash (mass fraction)/% ≤ | 0.4 | |
pH | 5.0-7.0 |
•3.3Contaminants specifications
Project | Specification |
Lead (as Pb),mg/kg, ≤ | 0.5 |
Arsenic (as As),mg/kg, ≤ | 0.3 |
Total bacteria ,CFU/g,≤ | 1000 |
Coliform bacteria,MPN/g, ≤ | 3.0 |
Mucedine ,CFU/g, ≤ | 25 |
Yeast,CFU/g, ≤ | 25 |
Pathogens (Salmonella, Shigella, Staphylococcus aureus) | Not Detected |