Food Grade Inulinase (Fructan Hydrolase) – Inulin Enzyme for Fructooligosaccharide Production | For Food, Beverage, Dairy & Pharmaceutical Applications

Food Grade Inulinase (also known as Inulin Enzyme or Fructan Hydrolase, EC 3.2.1.7) is a specialized enzyme preparation developed for the controlled hydrolysis of inulin and other fructans. It is widely applied in the food, beverage, dairy, and pharmaceutical industries as a processing aid to produce fructose, fructooligosaccharides (FOS), and value-added functional ingredients.

This product is positioned for broad industrial use, especially in applications involving food production and food additives. It is suitable for manufacturers seeking efficient enzymatic conversion of inulin into shorter-chain fructans and fermentable sugars with enhanced functional and nutritional properties.

Przegląd produktów

Inulinase catalyzes the hydrolysis of β-2,1-D-fructosidic linkages within inulin molecules. By cleaving these bonds, the enzyme converts inulin into fructose, glucose, and a range of fructooligosaccharides including GF2, GF3, GF4, F2, F3, F4, and F5. Depending on process conditions and substrate concentration, the enzyme can be used to produce short-chain FOS or higher fructose syrups for diversified industrial needs.

Inulin itself is a natural linear fructan composed of D-fructose units linked by β-2,1-glycosidic bonds, usually terminated by a glucose unit connected via an α-1,2 bond. It is a naturally occurring polysaccharide with a degree of polymerization (DP) generally ranging from 2–60, and in some cases reaching up to 100. The molecular structure is commonly expressed as GFn, where G represents the terminal glucose, F represents fructose, and n represents the number of fructose units, n=2~60.

Through enzymatic hydrolysis, inulinase enables precise modification of fructan chain length, allowing manufacturers to tailor sweetness, solubility, and functional performance in finished formulations.

Mechanizm działania

Inulinase is classified as an endo-inulinase, meaning it randomly cleaves internal β-2,1-fructosidic bonds within the inulin molecule. This internal cleavage generates glucose (G), fructose (F), fructooligosaccharides (GF2–GF4), and short-chain fructans. The enzyme acts efficiently under controlled processing conditions and plays a critical role in the industrial production of fructooligosaccharides and related high-value ingredients.

By breaking down inulin into lower molecular weight fructans, the enzyme improves fermentability, enhances sweetness modulation, and supports the development of functional food and beverage products.

Informacje techniczne

• Stopień: Klasa spożywcza
• Skład: Inulinase with maltodextrin as carrier
• Zalecane dawkowanie: In a 10% inulin solution, add 3 kg of inulinase per metric ton of inulin. (reference addition level 3 kg enzyme preparation per 3 kg inulin under defined processing conditions; optimization recommended based on pilot trials)
• Aktywność enzymatyczna: 10000U/g
• Enzyme inactivation: 90°C for 20 minutes.
• Wygląd: Biały do jasnobrązowego proszek
• Opakowanie: Dostarczane w 0.1 kg/bag, zamknięta torebka z folii aluminiowej przeznaczonej do kontaktu z żywnością. Należy pamiętać, że zdjęcie produktu ma charakter poglądowy. Rzeczywiste opakowanie może się różnić.
• Okres przydatności do spożycia: 12 miesięcy w zalecanych warunkach przechowywania

Specyfikacja produktu

• Loss on Drying: ≤ 8,01 TP14T
• Fineness (40 mesh standard sieve pass rate): ≥ 80%
• Ołów (Pb): ≤ 5,0 mg/kg
• Total Arsenic (as As): ≤ 3,0 mg/kg
• Całkowita liczba bakterii: ≤ 50 000 CFU/g
• Bakterie z grupy coli: ≤ 30 CFU/g
• Escherichia coli: Nie wykryto
• Salmonella (25 g): Nie wykryto
• Product Appearance: White to light brown

Obszary zastosowań

This enzyme is mainly used in the following fields:

• Przemysł spożywczy: Bakery products, pastries, functional foods, sweetener production
• Przemysł napojowy: Fruit beverages, soft drinks, functional drinks
• Dairy Industry: Milk beverages, fermented dairy products
• Przemysł farmaceutyczny: Nutritional formulations and functional preparations

In bakery applications, inulinase can be used in the processing of doughs and pastries where fructan modification is desired. In beverage systems, it supports the development of functional drinks with tailored sugar profiles. In dairy products, it assists in adjusting fermentable carbohydrate content. In pharmaceutical and nutritional applications, it contributes to the controlled production of functional oligosaccharides.

Additional Product Information

• Product Type: Food production enzyme and food additive processing aid
• Product Form: Powder enzyme preparation

Food Grade Inulinase provides manufacturers with a reliable enzymatic solution for efficient inulin hydrolysis and fructooligosaccharide production. Its controlled action mechanism, stable powder form, and broad application scope make it a valuable tool for modern food processing and functional ingredient development.