Patent EA-004104-B1 (EA)
Title: Novel inulin fractions, process for preparing same, food and granulated sweetener containing said fractions
IPC: A23L29/244
Filed: 1999-08-25
Abstract: 1. The novel fractions of inulin having reduced hygroscopicity and improved water solubility and/or water miscibility at ambient temperatures comprising; at least two different polysaccharides each having different molecular weights in the range from about 340 to about 2288, said inulin fraction containing less than about 0.75% by weight of monosaccharides, and less than about 25% by weight of polysaccharides with molecular weights above 2288. 2. The fractions of inulin according to claim 1 comprising at least three different polysaccharides having molecular weights from about 340 to about 2288. 3. The fractions of inulin according to claims 1 or 2 comprising at least four different polysaccharides having molecular weights from about 340 to about 2288. 4. The inulin fractions of claims 1 to 3 containing less than about 0.5% by weight of monosaccharides. 5. The inulin fractions of claims 1 to 4 containing less than about 20% by weight of polysaccharides with molecular weights above 2288. 6. The novel fractions of inulin having reduced hygroscopicity and improved water solubility and/or or water miscibility at ambient temperatures, comprising at least two different polysaccharides each having different molecular weights in the range from about 480 to about 2288, said inulin fraction containing less than about 0.75% by weight of monosaccharides, less than about 2% by weight of disaccharides, and less than 25% by weight of polysaccharides with molecular weights above 2288. 7. The fractions of inulin according to claims 1 to 6 which has a solubility of at least about 5 grams per 100 milliliters of water at about 10 degree C to 25 degree C. 8. The fractions of inulin according to claims 1 to 7 which has a solubility of at least about 10 grams per 100 milliliters of water at about 10 degree C to 25 degree C. 9. The fractions of inulin according to claims 1 to 8 which has a solubility of at least about 20 grams per 100 milliliters of water at about 10 degree C to 25 degree C. 10. The fractions of inulin according to claims 1 to 9 comprising at least three different polysaccharides having molecular weights from about 480 to about 2288. 11. The fractions of inulin according to claims 1 to 10 comprising at least four different polysaccharides having molecular weights from about 480 to about 2288. 12. The inulin fractions of claims 6 to 11containing less than about 1.5% by weight of disaccharides. 13. The inulin fractions of claims 6 to 12 containing less than about 1 % by weight of disaccharides. 14. The inulin fractions of claims 6 to 13 containing less than about 20% by weight of inulin with molecular weights above 2288. 15. A novel food product comprising at least one artificial sweetener, and a fraction of inulin according to claim 1. 16. A novel food product comprising at least one artificial sweetener, and a fraction of inulin according to claim 6. 17. A novel food product of claim 16 containing less than about 0.75% by weight of disaccharides. 18. A granulated sweetener comprising: at least one artificial sweetener and a fraction of inulin according to claim 1. 19. The granulated sweetener of claim 18 which contains less than 20 percent by weight of polysaccharides with molecular weights above 2288. 20. The granulated sweetener comprising: at least one artificial sweetener and a fraction of inulin according to claim 6. 21. A novel liquid food product comprising water, at least one sweetener and a fraction of inulin according to claim 1. 22. The liquid food product of claim 21 in which the artificial sweetener comprises aspartane. 23. The liquid food product of claim 21 in which the sweetener comprises glucose and/or fructose. 24. The liquid food product of claim 21 in which the sweetener comprises sucrose. 25. The liquid food product of claim 21 in which the artificial sweetener comprises sucralose. 26. The liquid food product of claim 21 in which the artificial sweetener selected from one or more of the class consisting of xylitol, sorbitol, mannitol, and maltitol. 27. The process for preparing novel water soluble fractions of inulin according to claim 1, which comprises: a). subdividing inulin containing root, tuber, or bulb plant materials; b). extracting inulin with water from said subdivided plant materials; and c). separating the inulin rich extraction water from said extraction operation into a fraction that contains at least about 75% by weight of polysaccharides with molecular weights of about 2288 and below, said separating operation comprising introducing said inulin rich extraction water into at least one settling tank and allowing the higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, while maintaining said inulin rich water in said tanks at temperatures from about 0 degree C to about 7 degree C, and d) separating the water soluble fraction of inulin from the higher molecular weight inulin fraction. 28. The process for preparing novel water soluble fractions of inulin according to claim 1, which comprises: a). subdividing inulin containing root, tuber, or bulb plant materials; b). extracting inulin with water from said subdivided plant materials; and c). separating the inulin rich extraction water from said extraction operation into a fraction that contains at least about 75% by weight of polysaccharides with molecular weights of about 2288 and below, said separating operation comprising introducing said inulin rich extraction water into at least one settling tank and allowing the higher molecular weight polysaccharides to separate from water soluble lower molecular weight polysaccharides, while maintaining said inulin rich water in said tanks at temperatures from about 0 degree C to about 7 degree C, and d) separating the water soluble fraction of inulin from the higher molecular weight inulin fraction. 29. The process of one of claims 27, 28 in which further comprises passing the water soluble inulin fraction through a membrane to remove the monosaccharides and preferably further comprises passing the water soluble inulin fraction through a membrane to remove the disaccharides. 30. The process of one of claims 27 to 29 in which the inulin bearing plant materials comprise chicory roots. 31. The process of claim 30 in which said fraction of inulin rich extraction water is further treated to remove the bitter flavor characteristic of chicory roots. 32. The process of one of claims 27 to 29 in which the inulin bearing plant materials comprise tubers of Jerusalem artichokes. 33. The process of one of claims 27 to 29 in which the inulin bearing plant materials comprise tubers of Dahlia.