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Factors affecting inulin crystallization after its complete dissolution.

Pawel Glibowski1, Stanislaw Pikus2, Justyna Jurek1

  • 1Department of Milk Technology and Hydrocolloids, University of Life Science in Lublin, Skromna 8, 20-704 Lublin, Poland.

Carbohydrate Polymers
|June 8, 2014
PubMed
Summary

Adding inulin crystal seeds to solutions promotes gel formation, with 0.4% being the minimum concentration for a strong inulin gel. This finding is key for controlling inulin gelation in novel food applications.

Keywords:
AmorphousCrystalGelationInulinRheologyWAXS

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Area of Science:

  • Food science and technology
  • Materials science

Background:

  • Inulin is a polysaccharide with potential applications in food formulations.
  • Controlling inulin gelation is crucial for developing novel food structures.

Purpose of the Study:

  • To investigate inulin crystallization over one year after dissolution.
  • To determine the effect of inulin crystal seeds concentration on gel properties.
  • To assess the influence of inulin type on gel formation.

Main Methods:

  • Preparation of 20% and 25% inulin solutions (native, high-performance crystal, high-performance amorphous) heated at 100°C for 5 min.
  • Storage of solutions at 20°C for one year to observe crystallization and gelation.
  • Addition of varying concentrations of inulin crystal seeds (0.02-2%) to induce gel formation.
  • Evaluation of rheological and textural properties of the formed inulin gels.

Main Results:

  • Inulin solutions without crystal seeds formed precipitates and a crystal layer, but not a gel structure, over one year.
  • Addition of inulin crystal seeds initiated gel structure formation.
  • A minimum crystal seed concentration of 0.4% was required to form a strong inulin gel.
  • The crystallographic structure of the inulin powder did not impact the properties of the formed gels.

Conclusions:

  • Inulin gelation can be effectively controlled by the addition of inulin crystal seeds.
  • A specific minimum concentration of crystal seeds is necessary for robust inulin gel formation.
  • These findings have significant implications for the application of inulin in novel food products requiring controlled structures.