Poluinulin Food Sweetener Inulin Extract Powder

• Customization: Available
• CAS No.: 9005-80-5
• Formula: /
• Model NO.: /
• Specification: Food Grade/Pharma Grade
• Trademark: UBC
• Origin: China

Product Description

 

Basic Info.

 

Model NO.	food grade	Inulin	Organic
Transport Package	Bag	Specification	25kg
Trademark	flying deer	Origin	China
Production Capacity	2300 Tons Yearly

 

Product Description

       Extract organic Natural Inulin CAS 9005-80-5

Inulin is considered as a functional food ingredients since it can affect physiological and biochemical processes in human beings,
resulting in better health and reduction in the risk of many diseases. The soluble fiber is often incorporated into processed
foods to add fiber, bulk and a sweet flavor. Inulin can also be used for the preparation of oligofructose and fructose syrups.
 

Product Name	grade inulin powder
Appearance	White powder
CAS Number	137-66-6
Other name	chicory root extract/jerusalem artichoke extract

 

ANALYSIS	SPECIFICATION	RESULTS	Remark
Appearance	White powder	Complies	Visual
Odor	Characteristic	Complies	Organoleptic
Tasted	Characteristic	Complies	Organoleptic
Loss on Drying	5% Max.	2.98%
Sulphated Ash	5% Max.	3.33%
Extract Solvent	Alcohol & Water	Complies
Heavy Metal	5ppm Max	Complies	AAS
As	2ppm Max	Complies	AAS
Residual Solvents	0.05% Max.	Negative	GC
Microbiology
Total Plate Count	10000/g Max	Complies
Yeast & Mold	100/g Max	Complies
E.Coli	Negative	Complies
Salmonella	Negative	Complies

 

Package and Shipment:
25kg/bag/drum/carton or as Customized
Lead Time Within 15 days
 

 

 

Payment:


Company Profile: 

1. Main product:  Food ingredients & additives
2. Location: Office in Hangzhou, China;  Preservative & Flavoring agents factories in Shandong and Shanghai.
3. Main market: Middle East, Middle Asia, South-east Asia, Africa
4. Certificate: ISO, KOSHER, HALAL, SGS and more
    Employees: 51-100
    R&D staffs: 5-10
    Factory Size: 5,000-10,000 square meters 
.....................................................................................................................................................................................