Chicory inulin is a fructose polymer (fructo-oligosaccharide) and is naturally present in various plants but particularly in chicory root. It is a soluble fibre composed of molecules whose chains contain an average of 7 units of fructose and end with a unit of glucose.
Inulin is extracted from chicory root through a soft process using hot water, similar to processes used in the production of sugar beet. The first stage is composed of obtaining a liquid concentration from the chicory root. These juices are then purified into fibre in either liquid or spray-dried to powder form. Monogastrics do not digest inulin in the stomach, but this carbohydrate is exclusively fermented by the acidophilic flora in the large intestine. The products of this fermentation – the bacterial mass and the free fatty acids - are absorbed by the subject. The stimulation of the bifidogenic bacterial flora favourably affects immunity.A soft water extraction process
Chicory inulin acts as a prebiotic
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