{"id":6967,"date":"2024-08-06T16:59:49","date_gmt":"2024-08-06T16:59:49","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=6967"},"modified":"2024-08-06T16:59:49","modified_gmt":"2024-08-06T16:59:49","slug":"inulin-3","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/hu\/inulin-3\/","title":{"rendered":"Mi az inulin az \u00daj Er\u0151forr\u00e1s \u00c9lelmiszerekb\u0151l?"},"content":{"rendered":"

Nemzeti bejelent\u00e9s<\/strong><\/p>\n

2009. m\u00e1rcius 25-\u00e9n az Eg\u00e9szs\u00e9g\u00fcgyi Miniszt\u00e9rium (MOH) kiadta az inulin \u00e9s a polifrukt\u00f3z \u00faj \u00e9lelmiszer-alapanyagk\u00e9nt val\u00f3 j\u00f3v\u00e1hagy\u00e1s\u00e1r\u00f3l sz\u00f3l\u00f3 k\u00f6zlem\u00e9ny\u00e9t (MOH 2009. \u00e9vi 5. sz\u00e1m\u00fa k\u00f6zlem\u00e9ny), amelyben hivatalosan j\u00f3v\u00e1hagyta az inulint mint \u00faj \u00e9lelmiszer-\u00f6sszetev\u0151t.<\/p>\n

Az inulin forr\u00e1s\u00e1ra, feldolgoz\u00e1s\u00e1ra, adagol\u00e1si m\u00e9ret\u00e9re, min\u0151s\u00e9gi k\u00f6vetelm\u00e9nyeire \u00e9s felhaszn\u00e1l\u00e1si k\u00f6r\u00e9re vonatkoz\u00f3an a k\u00f6vetkez\u0151 rendelkez\u00e9seket hozta:<\/p>\n

\"\"<\/p>\n

Az inulin 2-60 frukt\u00f3zmolekul\u00e1b\u00f3l polimeriz\u00e1lt frukt\u00e1nok kever\u00e9ke, amely az emberi vastagb\u00e9lbe jutva ferment\u00e1l\u00f3dik \u00e9s felsz\u00edv\u00f3dik a hasznos bakt\u00e9riumok \u00e1ltal, ez\u00e9rt az inulint \u00f6sszetett poliszacharidnak vagy \u00f6sszetett prebiotikumnak is nevezik. Ez a legjobb min\u0151s\u00e9g\u0171 term\u00e9szetes v\u00edzben old\u00f3d\u00f3 \u00e9lelmi rost, amit eddig tal\u00e1ltunk.<\/p>\n

Az inulin forr\u00e1sa<\/strong><\/p>\n

Az inulin sz\u00e9les k\u00f6rben elterjedt a term\u00e9szetben, \u00e9s bizonyos gomb\u00e1k \u00e9s bakt\u00e9riumok is tartalmaznak inulint, de f\u0151 forr\u00e1sa a n\u00f6v\u00e9nyek. Az emberek \u00e1ltal naponta fogyasztott n\u00f6v\u00e9nyek, mint p\u00e9ld\u00e1ul a hagyma, a fokhagyma, a ban\u00e1n \u00e9s a b\u00faza mind tartalmaznak inulint.<\/p>\n

Az inulin azonban a term\u00e9szetben els\u0151sorban az Asteraceae csal\u00e1d n\u00f6v\u00e9nyeiben fordul el\u0151, az inulin (k\u00f6zismert nev\u00e9n gy\u00f6mb\u00e9r, a hazai inulin f\u0151 nyersanyaga) tartalma 14%-19%, a cik\u00f3ria (az eur\u00f3pai inulin f\u0151 nyersanyaga) tartalma 15%-20%, t\u00f6bb gyakori ehet\u0151 n\u00f6v\u00e9ny inulintartalma az al\u00e1bbi t\u00e1bl\u00e1zatban l\u00e1that\u00f3<\/p>\n

A k\u00f6z\u00f6ns\u00e9ges ehet\u0151 n\u00f6v\u00e9nyek inulintartalma (friss t\u00f6meg\/%)<\/strong><\/p>\n

B\u00faza
\n1~4
\nInulin
\n15~20<\/p>\n

Hagyma
\n2~6
\nJeruzs\u00e1lemi artics\u00f3ka
\n15~20<\/p>\n

P\u00f3r\u00e9hagyma
\n10~15
\nBrahmin Ginseng
\n15~20<\/p>\n

Sp\u00e1rga
\n10~15
\nD\u00e1lia gum\u00f3k
\n15~20<\/p>\n

Cik\u00f3ria
\n13~20
\nFokhagyma
\n15~20<\/p>\n

Az inulin funkcion\u00e1lis jellemz\u0151i<\/strong><\/p>\n

3.1 A v\u00e9rzs\u00edrok ellen\u0151rz\u00e9se<\/strong>
\nAz inulin bevitele hat\u00e9konyan cs\u00f6kkentheti a sz\u00e9rum \u00f6sszkoleszterin (TC) \u00e9s alacsony s\u0171r\u0171s\u00e9g\u0171 lipoprotein koleszterin (LDL-C) szintj\u00e9t, n\u00f6velheti a HDL\/LDL ar\u00e1nyt, \u00e9s jav\u00edthatja a lipidprofilt.Hidaka \u00e9s munkat\u00e1rsai arr\u00f3l sz\u00e1moltak be, hogy 50-90 \u00e9ves id\u0151s betegekn\u00e9l, akik k\u00e9t h\u00e9ten kereszt\u00fcl napi 8 g r\u00f6vid l\u00e1nc\u00fa \u00e9lelmi rostot fogyasztottak, cs\u00f6kkent a v\u00e9r triglicerid- \u00e9s \u00f6sszkoleszterinszintje. Yamashita \u00e9s munkat\u00e1rsai 18 cukorbetegnek adtak 8 g inulint k\u00e9t h\u00e9ten kereszt\u00fcl, \u00e9s az \u00f6sszkoleszterinszint 7,9%-tal cs\u00f6kkent, de a HDL-koleszterinszint v\u00e1ltozatlan maradt. Ezzel szemben a fenti param\u00e9terek nem v\u00e1ltoztak a di\u00e9t\u00e1t fogyaszt\u00f3 kontrollcsoportban.<\/p>\n

Brighenti \u00e9s munkat\u00e1rsai az \u00f6sszkoleszterinszint 8,2% cs\u00f6kken\u00e9s\u00e9t \u00e9s a trigliceridek dr\u00e1mai, 26,5% cs\u00f6kken\u00e9s\u00e9t figyelt\u00e9k meg 12 eg\u00e9szs\u00e9ges fiatal f\u00e9rfi eset\u00e9ben, akik 9 g inulint adtak a napi reggeli gabonapelyh\u00fckh\u00f6z \u00f6sszesen 4 h\u00e9ten kereszt\u00fcl.<\/p>\n

Sz\u00e1mos \u00e9lelmi rost cs\u00f6kkenti a v\u00e9rzs\u00edrszintet az\u00e1ltal, hogy a b\u00e9lb\u0151l felsz\u00edvja a zs\u00edrt, \u00e9s zs\u00edr-rost komplexet k\u00e9pez, amely a sz\u00e9klettel \u00fcr\u00fcl. Ezenk\u00edv\u00fcl az inulin r\u00f6vid sz\u00e9nl\u00e1nc\u00fa zs\u00edrsavakk\u00e1 \u00e9s lakt\u00e1tokk\u00e1 ferment\u00e1l\u00f3dik, miel\u0151tt a b\u00e9lrendszer v\u00e9g\u00e9re \u00e9rne, a lakt\u00e1tok pedig a m\u00e1j anyagcser\u00e9j\u00e9nek szab\u00e1lyoz\u00f3i. A r\u00f6vid sz\u00e9nl\u00e1nc\u00fa zs\u00edrsavak (acet\u00e1t \u00e9s propion\u00e1t) a v\u00e9rben \u00fczemanyagk\u00e9nt felhaszn\u00e1lhat\u00f3k, a propion\u00e1t pedig g\u00e1tolja a koleszterinszint\u00e9zist.<\/p>\n

3.2 A v\u00e9rcukorszint cs\u00f6kkent\u00e9se<\/strong>
\nA cukorbetegek eset\u00e9ben az \u00e9trend racionaliz\u00e1l\u00e1sa a f\u0151 kezel\u00e9si m\u00f3dszer. Az inulin enyh\u00e9n \u00e9des \u00edz\u0171 \u00e9s frukt\u00f3z polimer, amely alapvet\u0151en nem bomlik le vagy sz\u00edv\u00f3dik fel az emberi sz\u00e1j\u00fcregben, gyomorban \u00e9s v\u00e9konyb\u00e9lben t\u00f6rt\u00e9n\u0151 \u00e1tjut\u00e1s sor\u00e1n. Ez\u00e9rt az inulin nem befoly\u00e1solja a v\u00e9rcukorszintet a sz\u00e1j\u00fcregben t\u00f6rt\u00e9n\u0151 lenyel\u00e9s ut\u00e1n, \u00edgy cukorbetegek sz\u00e1m\u00e1ra \u00e9lelmiszerk\u00e9nt haszn\u00e1lhat\u00f3.<\/p>\n

Az inulin v\u00e9rcukorszint-cs\u00f6kkent\u0151 mechanizmus\u00e1nak kutat\u00e1sa egyre t\u00f6bb tud\u00f3s figyelm\u00e9t vonzza. Egyes tud\u00f3sok \u00fagy v\u00e9lik, hogy az inulin magas viszkozit\u00e1sa a b\u00e9lny\u00e1lkah\u00e1rtya vastags\u00e1g\u00e1nak n\u00f6veked\u00e9s\u00e9hez vezet, ami cs\u00f6kkenti a gl\u00fck\u00f3z felsz\u00edv\u00f3d\u00e1s\u00e1t; egyes tud\u00f3sok \u00fagy v\u00e9lik, hogy egyr\u00e9szt az inulin ferment\u00e1ci\u00f3ja sor\u00e1n keletkez\u0151 r\u00f6vid sz\u00e9nl\u00e1nc\u00fa zs\u00edrsavak el\u0151seg\u00edtik a m\u00e1j gl\u00fck\u00f3zszint\u00e9zis\u00e9t, m\u00edg az oligofrukt\u00f3z el\u0151seg\u00edtheti a szervezet Mg2+ felsz\u00edv\u00f3d\u00e1s\u00e1t, ami cs\u00f6kkenti a cukorbetegs\u00e9g kialakul\u00e1s\u00e1nak kock\u00e1zat\u00e1t.<\/p>\n

3.3 A b\u00e9lm\u0171k\u00f6d\u00e9s jav\u00edt\u00e1sa<\/strong>
\nA b\u00e9lm\u0171k\u00f6d\u00e9s jav\u00edt\u00e1sa Az inulin egy prebiotikum, amely egy olyan nem em\u00e9szthet\u0151 \u00e9lelmiszer-\u00f6sszetev\u0151, amely szelekt\u00edven serkenti \u00e9s el\u0151seg\u00edti egy vagy t\u00f6bb, a gazdaszervezet eg\u00e9szs\u00e9ge szempontj\u00e1b\u00f3l el\u0151ny\u00f6s mikroorganizmus n\u00f6veked\u00e9s\u00e9t \u00e9s \u00e9letk\u00e9pess\u00e9g\u00e9t a vastagb\u00e9lben, el\u0151seg\u00edtve a gazdaszervezet eg\u00e9szs\u00e9g\u00e9t. Az inulin k\u00e9pes az emberi vastagb\u00e9lben ferment\u00e1lni \u00e9s 5-10-szeres\u00e9re szapor\u00edtani a bifidobakt\u00e9riumokat, ugyanakkor g\u00e1tolja a potenci\u00e1lisan k\u00e1ros bakt\u00e9riumok n\u00f6veked\u00e9s\u00e9t, ami jelent\u0151sen jav\u00edthatja az antibiotikumokkal val\u00f3 vissza\u00e9l\u00e9s okozta sz\u00e9kreked\u00e9st \u00e9s hasmen\u00e9st.<\/p>\n

Az inulin ferment\u00e1ci\u00f3ja a vastagb\u00e9lben jav\u00edtja a mikrofl\u00f3r\u00e1t \u00e9s a g\u00e1zmennyis\u00e9get, ez\u00e1ltal el\u0151seg\u00edti a b\u00e9lperisztaltik\u00e1t, ler\u00f6vid\u00edti a sz\u00e9klet tart\u00f3zkod\u00e1si idej\u00e9t a vastagb\u00e9lben, gyorsabb\u00e1 teszi a mozg\u00e1st, cs\u00f6kkenti a v\u00edzfelsz\u00edv\u00f3d\u00e1si id\u0151t, n\u00f6veli a sz\u00e9klet t\u00f6meg\u00e9t, \u00e9s hat\u00e9konyan megel\u0151zi a sz\u00e9kreked\u00e9st. Ugyanakkor n\u00f6veli a sz\u00e9klet kiv\u00e1laszt\u00e1s\u00e1t is, \u00edgy a b\u00e9lrendszerben l\u00e9v\u0151 r\u00e1kkelt\u0151 anyagok is felh\u00edgulnak, ez\u00e9rt cs\u00f6kken a r\u00e1kkelt\u0151 anyagoknak a b\u00e9l bi-sejtekre gyakorolt stimul\u00e1ci\u00f3ja, ami el\u0151seg\u00edti a vastagb\u00e9lr\u00e1k megel\u0151z\u00e9s\u00e9t.<\/p>\n

3.4 Az \u00e1sv\u00e1nyi anyagok felsz\u00edv\u00f3d\u00e1s\u00e1nak el\u0151seg\u00edt\u00e9se<\/strong>
\nA napi \u00e9trendben l\u00e9v\u0151 \u00e9lelmi rostok cs\u00f6kkenthetik bizonyos \u00e1sv\u00e1nyi anyagok felsz\u00edv\u00f3d\u00e1s\u00e1t a b\u00e9lben. Az inulin mint oldhat\u00f3 \u00e9lelmi rost bevitele azonban nem g\u00e1tolja az \u00e1sv\u00e1nyi anyagok felsz\u00edv\u00f3d\u00e1s\u00e1t, hanem ink\u00e1bb el\u0151seg\u00edti az olyan \u00e1sv\u00e1nyi anyagok felsz\u00edv\u00f3d\u00e1s\u00e1t, mint a Ca2+, Mg2+, Zn2+, Cu2+ \u00e9s Fe2+.<\/p>\n

Az inulin \u00e1sv\u00e1nyi anyag komplexeit a b\u00e9lfl\u00f3ra az erjed\u00e9s sor\u00e1n lebontja, \u00edgy az \u00e1sv\u00e1nyi anyagok felszabadulnak, \u00e9s kedvez\u0151bb\u00e9 v\u00e1lnak a b\u00e9lrendszeri felsz\u00edv\u00f3d\u00e1s szempontj\u00e1b\u00f3l. Ezenk\u00edv\u00fcl a ferment\u00e1ci\u00f3 sor\u00e1n keletkez\u0151 sav 1-2 egys\u00e9ggel cs\u00f6kkenti a vastagb\u00e9l pH-\u00e9rt\u00e9k\u00e9t, ami sz\u00e1mos \u00e1sv\u00e1nyi anyag oldhat\u00f3s\u00e1g\u00e1nak \u00e9s biol\u00f3giai hozz\u00e1f\u00e9rhet\u0151s\u00e9g\u00e9nek n\u00f6veked\u00e9s\u00e9t teszi lehet\u0151v\u00e9. Tov\u00e1bb\u00e1 a r\u00f6vid sz\u00e9nl\u00e1nc\u00fa zs\u00edrsavak, k\u00fcl\u00f6n\u00f6sen a vajsav, serkentik a vastagb\u00e9l ny\u00e1lkah\u00e1rtya sejtjeinek n\u00f6veked\u00e9s\u00e9t \u00e9s jav\u00edtj\u00e1k a b\u00e9lny\u00e1lkah\u00e1rtya felsz\u00edv\u00f3d\u00e1si k\u00e9pess\u00e9g\u00e9t.<\/p>\n

Az inulin alkalmaz\u00e1sa az \u00e9lelmiszerekben<\/strong><\/p>\n

4.1 Alacsony zs\u00edrtartalm\u00fa \u00e9lelmiszerek (pl. tejsz\u00edn, ken\u0151cs\u00f6k) feldolgoz\u00e1sa<\/strong>
\nAz inulin kiv\u00e1l\u00f3 zs\u00edrhelyettes\u00edt\u0151, amikor teljesen \u00f6sszekeveredik v\u00edzzel, hogy kr\u00e9mes szerkezetet k\u00e9pezzen, ami megk\u00f6nny\u00edti a zs\u00edr helyettes\u00edt\u00e9s\u00e9t az \u00e9lelmiszerekben, \u00e9s sima text\u00far\u00e1t, kiegyens\u00falyozott \u00e9s lekerek\u00edtett \u00edzt biztos\u00edt. A zs\u00edr helyettes\u00edtheti a zs\u00edrt rostokk\u00e1, n\u00f6velheti a term\u00e9k t\u00f6m\u00f6rs\u00e9g\u00e9t \u00e9s \u00edz\u00e9t, \u00e9s stabil lehet az emulge\u00e1l\u00e1s diszperzi\u00f3j\u00e1nak jav\u00edt\u00e1sa \u00e9rdek\u00e9ben, a kr\u00e9mben, a terjed\u0151 \u00e9lelmiszer-feldolgoz\u00e1sban a zs\u00edr 30 ~ 60%-j\u00e9t helyettes\u00edtheti.<\/p>\n

4.2 A magas rosttartalm\u00fa \u00e9trend konfigur\u00e1ci\u00f3ja<\/strong>
\nAz inulin j\u00f3 v\u00edzben val\u00f3 oldhat\u00f3s\u00e1ggal rendelkezik, ami lehet\u0151v\u00e9 teszi, hogy vizes rendszerrel kombin\u00e1lhat\u00f3, v\u00edzben old\u00f3d\u00f3 \u00e9lelmi rostokban gazdag, ellent\u00e9tben m\u00e1s rostokkal, amelyek kicsap\u00f3d\u00e1si probl\u00e9m\u00e1kat okoznak, az inulin rost\u00f6sszetev\u0151k\u00e9nt val\u00f3 felhaszn\u00e1l\u00e1sa nagyon k\u00e9nyelmes \u00e9s jav\u00edthatja az \u00e9rz\u00e9kszervi tulajdons\u00e1gokat, seg\u00edthetnek a szervezetnek, hogy kiegyens\u00falyozottabb \u00e9trendet kapjanak, \u00e9s ez\u00e9rt magas rosttartalm\u00fa \u00e9lelmiszer-\u00f6sszetev\u0151k\u00e9nt haszn\u00e1lhat\u00f3k.<\/p>\n

4.3 A prebiotikus \u00e9lelmiszer-\u00f6sszetev\u0151k k\u00f6z\u00e9 tartoz\u00f3 bifidobakt\u00e9rium-prolifer\u00e1ci\u00f3s t\u00e9nyez\u0151k\u00e9nt haszn\u00e1lhat\u00f3.<\/strong>
\nAz inulint az emberi b\u00e9lrendszerben l\u00e9v\u0151 hasznos bakt\u00e9riumok hasznos\u00edthatj\u00e1k, k\u00fcl\u00f6n\u00f6sen a bifidobakt\u00e9riumok 5~10-szeres\u00e9re szaporodhatnak, ugyanakkor a k\u00e1ros bakt\u00e9riumok jelent\u0151sen cs\u00f6kkennek, jav\u00edtj\u00e1k az emberi testfl\u00f3ra eloszl\u00e1s\u00e1t, \u00e9s el\u0151seg\u00edtik az eg\u00e9szs\u00e9get, az inulin fontos bifidobakt\u00e9rium-prolifer\u00e1ci\u00f3s t\u00e9nyez\u0151k\u00e9nt szerepel.<\/p>\n

4.4 Tejitalban, savany\u00fa tejben, foly\u00e9kony tejben haszn\u00e1latos<\/strong>
\nAdjunk inulin 2 ~ 5% tejitalok, savany\u00fa tej, foly\u00e9kony tej, hogy a term\u00e9k a funkci\u00f3ja az \u00e9lelmi rost \u00e9s oligoszacharidok, hanem, hogy n\u00f6velje a konzisztencia, \u00edgy a term\u00e9k vastagabb kr\u00e9mes text\u00fara, jobb egyens\u00faly a szerkezet \u00e9s a teljesebb \u00edz.<\/p>\n

4.5 S\u00fct\u00f6tt term\u00e9kekben haszn\u00e1lt<\/strong>
\nAz inulin p\u00e9k\u00e1rukba val\u00f3 be\u00e9p\u00edt\u00e9s\u00e9vel \u00faj keny\u00e9rkoncepci\u00f3kat fejlesztenek ki, mint p\u00e9ld\u00e1ul a prebiotikus keny\u00e9r, a t\u00f6bb rostos feh\u00e9r keny\u00e9r vagy ak\u00e1r a t\u00f6bb rostos glut\u00e9nmentes keny\u00e9r. Az inulin n\u00f6velheti a t\u00e9szta stabilit\u00e1s\u00e1t, szab\u00e1lyozhatja a v\u00edzfelv\u00e9telt, n\u00f6velheti a keny\u00e9r t\u00e9rfogat\u00e1t, jav\u00edthatja a keny\u00e9rh\u00fas egyenletess\u00e9g\u00e9t \u00e9s a szeletk\u00e9pz\u0151 k\u00e9pess\u00e9get.<\/p>\n

4.6 Gy\u00fcm\u00f6lcsl\u00e9 italokban, funkcion\u00e1lis vizes italokban, sportitalokban, gy\u00fcm\u00f6lcsharmatban, zsel\u00e9ben haszn\u00e1latos<\/strong>
\nAdjunk hozz\u00e1 inulin 0,8 ~ 3% gy\u00fcm\u00f6lcsl\u00e9 italok, funkcion\u00e1lis v\u00edz italok, sportitalok, gy\u00fcm\u00f6lcs harmat, zsel\u00e9, ez lehet, hogy az \u00edz az ital er\u0151sebb \u00e9s a text\u00fara jobb.<\/p>\n

4.7 Tejporban, friss tejb\u0151l k\u00e9sz\u00fclt sz\u00e1r\u00edtott \u00e9lelmiszertablett\u00e1kban, sajtokban, fagyasztott desszertekben haszn\u00e1lj\u00e1k.<\/strong>
\nAdjunk hozz\u00e1 8 ~ 10% inulint a tejporhoz, friss tej sz\u00e1raz \u00e9tkez\u00e9si tablett\u00e1khoz, sajtokhoz, fagyasztott desszertekhez, amelyek er\u0151sebb\u00e9, er\u0151sebb \u00edz\u0171v\u00e9 \u00e9s jobb text\u00far\u00e1j\u00fav\u00e1 tehetik a term\u00e9keket.<\/p>\n

4.8 Eg\u00e9szs\u00e9g\u00fcgyi \u00e9lelmiszerekben haszn\u00e1lt<\/strong>
\nJelenleg az inulint a vil\u00e1g t\u00f6bb mint 40 orsz\u00e1g\u00e1ban enged\u00e9lyezt\u00e9k t\u00e1pl\u00e1l\u00e9kkieg\u00e9sz\u00edt\u0151k\u00e9nt az \u00e9lelmiszerekhez. Eredeti seg\u00e9danyagk\u00e9nt \u00e9s hordoz\u00f3k\u00e9nt k\u00fcl\u00f6nb\u00f6z\u0151 eg\u00e9szs\u00e9g\u00fcgyi \u00e9lelmiszerek, p\u00e9ld\u00e1ul a sz\u00e9kreked\u00e9s, a cukorbetegs\u00e9g, az elh\u00edz\u00e1s stb. megel\u0151z\u00e9s\u00e9ben \u00e9s kezel\u00e9s\u00e9ben. A b\u00e9lfl\u00f3ra szab\u00e1lyoz\u00e1s\u00e1hoz, a v\u00e9rzs\u00edrok szab\u00e1lyoz\u00e1s\u00e1hoz, a kalcium vagy \u00e1sv\u00e1nyi anyagok felsz\u00edv\u00f3d\u00e1s\u00e1nak el\u0151seg\u00edt\u00e9s\u00e9hez \u00e9s m\u00e1s eg\u00e9szs\u00e9ges \u00e9lelmiszerekhez vagy funkcion\u00e1lis \u00e9lelmiszerekhez (di\u00e9t\u00e1s \u00e9lelmiszerek) az inulin az egyik legjobb \u00f6sszetev\u0151 vagy funkcion\u00e1lis \u00f6sszetev\u0151.<\/p>","protected":false},"excerpt":{"rendered":"

National Announcement On March 25, 2009, the Ministry of Health (MOH) issued the Announcement of MOH on the Approval of Inulin and Polyfructose as New Resource Foods (MOH Announcement No. 5 of 2009) announcement, officially approving Inulin as a new food ingredient. It also made the following regulations on the source, process, serving size, quality […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat is Inulin of New Resource Foods? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/hu\/inulin-3\/\" \/>\n<meta property=\"og:locale\" content=\"hu_HU\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What is Inulin of New Resource Foods? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"National Announcement On March 25, 2009, the Ministry of Health (MOH) issued the Announcement of MOH on the Approval of Inulin and Polyfructose as New Resource Foods (MOH Announcement No. 5 of 2009) announcement, officially approving Inulin as a new food ingredient. 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