Download Agave Syrup and Inulin 2011 October

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Trading Co.
Agave
Inulin
Agave Inulin
- Description & Characteristics.
Inulin or Agave fructans
o Inulin is classified into compounds called fructans,
which are identified as linear or branched
polymers of fructose.
o Fructans (inulin) found in Mexican agave juices,
especially Tequilana Weber Agave, have been
studied by several researchers whose
characteristics and properties are disclosed in their
publications.
o The main difference is that the molecules are
branched agave and grasses from linear, and the
same size distribution of molecules or degree of
polymerization varies. However, the chemical
composition of compounds is the same, and all the
inulin-type fructans of different origins, so far
studied have shown coincidence in their prebiotic
effects.
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Agave Inulin
Agave fructans
o Most of these species shows a content of water
soluble carbohydrates in the order of the
360 640 mg / g dry weight, these values are
high when compared to other major sources of
fructans as Dahlia (350 mg / g), chicory (240
mg / g) or the perennial grass Lolium perenne
(370 mg / g).
o The members of the Agavaceae
family are distributed and
adapted to semiarid regions and
conditions. That is why we
have mechanisms in
morphological and
physiological adaptation to
survive in adverse conditions
o A plant physiological adaptation is the use of
crassulacean acid metabolism, which regulates
the cycle of water loss through transpiration.
Plants open their pores at night thus reducing
evaporative demand
Agave
Agave Inulin
Agave Fructans
o Most of these species shows a
content of water soluble
carbohydrates in the order of
the 360 640 mg / g dry weight,
these values are high when
compared to other major
sources of fructans as Dahlia
(350 mg/g), chicory (240 mg/
g) or the perennial grass
Lolium perenne (370 mg/g).
o In several species of agave inulin has been
reported as the main carbohydrate reserve
especially Agave americana and Agave tequilana.
o The climatic conditions and soil composition
directly influence the quantity and profile of the
different sugars reported, distinguishing the blue
agave in Los Altos with 600 to 900 mg / g of
sugars in dry matter up to 700 mg which consist
of fructans.
Agave Inulin
Agave Inulin
Prebiotic Concept
"Non-digestible food ingredient
that benefits the user by
selectively stimulating the
growth and / or activity of a
limited number of bacteria in
the colon, thereby increasing
host health.“
Gibson and Roberfroid,1995
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Agave Inulin
What is a Prebiotic?
Is a Soluble fiber with biological properties.
Its function as Fiber:
o Improving intestinal transit.
o Reduce constipation problems.
o Reduces blood triglycerides. (Cholesterol)
Its function as a prebiotic:
This fiber is fed to our beneficial bacteria
Lactobacillus and bifidobacteria in the intestine, this
makes these increase their population and have
their benefits such as:
o
o
o
o
Better absorption of nutrients in the digestive tract.
Better absorption of calcium.
Reducing stomach disorders.
Effect of protective barrier against pathogenic
bacteria, especially Clostridium.
o Activation of immune system
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Agave Inulin
Most studied prebiotics are:
Inulin and,
Fructoligosaccharides
The conditions under which a
substance is considered as a prebiotic
are:
o The probiotic must resist gastric acid
digestion and reach the intestine intact.
o The prebiotic should show selectivity for
beneficial bacteria and encourage the
population of pathogenic bacteria.
o The prebiotic may not cause adverse side
effects.
o The prebiotic should preferably show
positive activity at low doses.
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Agave Inulin
Legal Status
o Improve the intestinal transit.
o Its use in introductory formulas and baby
food is approved by the Food Science Council
of the European Union.
o Are considered and are classified as prebiotics
and soluble fiber.
o In North America (United States, Mexico and
Canada), the European Union, Scandinavia,
Australia and Japan, are considered a food
ingredient (not an additive).
o In the United States are recognized as GRAS
(Generally Recognized As Safe).
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Agave Inulin
- Fructans and FOS
are dietary fiber
o There are hydrolyzed by enzymes.
o They are not digested in the upper
gastointestinal tract, but fermentable by the
microorganisms in the colon.
o Stimulate the growth of beneficial bacteria
(Bifidus) and decrement the number of
pathogenic bacteria. (Clostridia.)
o They have strong ability to retain water,
increase the stool, increase peristalsis and
bind or sequester cholesterol and bile acids.
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Agave Inulin
- Prebiotic Effect
o It is recognized that oligosaccharides (inulin,
FOS) are growth factors bifid flora of the gene.
o Recent evidence shows that the similarity
between them and the surface carbohydrates of
intestinal epithelium, leading to pathogenic
bacteria interact with oligosaccharides (inulin,
FOS) preventing the establishment of these in
the intestinal epithelium.
o Another effect is that of simple competition
between bacterial populations, favoring
colonization by bifidobacteria and lactobacilli,
these become the dominant flora
Inulin promotes the growth of beneficial bacteria
Bifidobacteria sp.
Lactobacilli sp.
Agave inulin
Production of antimicrobials
acid acetic, lactic and benzoic
Inhibits the growth
of Clostridium difficile **
Agave Inulin
- Fructans and FOS
Fructans & FOS
LACTATE
15%
AGCC
Lower the
pH of the
colon
Butyrate
6%
Propionate
13 %
GASES
(CH4,CO2,H2)
5%
BACTERIAL
BIOMASS
40 %
Flatulence
Lee
Acetate
81 %
The oligosaccharides are almost completely
fermented in short-chain fatty acids.
Agave
Agave Inulin
Acetate
Propionate
Butyrate
Cholesterol
precursor
Inhibition of
cholesterol
sinteteasa
Energy
substrate for
colonic cells
LDL-cholesterol
↓ Aberrant
Cells
↓ Effect of
hypercholester
olemia acetate
↓ Reduction of
LDL and
cholesterol
↓ Colon
Cancer
Healthy Effects of Fructans and their Potential for Human Nutrition
Renate Löppert, Werner Praznik
Department of Chemistry, Universität für Bodenkultur, Vienna, Austria
A
Agave Inulin
- Behavior of fructans
. . . in human digestion
mouth
No breakdown,
stomach
Acid hydrolysis is
not significant.
No breakdown
by enzymes
No absorption
small
intestine
No breakdown by
enzymes,
no absorption,
no fermentation
colon
Anaerobic
fermentation complete
without absorption of
fructans
anus
No excretion of
fructans
Agave Inulin
Agave Inulin
- Agribusiness Applications
o In agribusiness range of parallel
applications to the nutrition of these
compounds is diverse and vigorous to
the point that the average American
diet includes at least an average of 2.6
g per day of inulin
o The main uses are as low calorie
substitutes are not carcinogenic and
sugar sweeteners such as sucrose.
o This usually produces confectionery,
chocolate and beverages generally
acceptable sensory acceptance
compared to conventionally
sweetened products.
o In still drinks the addition of fructans do not
adversely affect the sensory properties even at
concentrations as high as 15%.
A
Agave Inulin
- Agribusiness Applications
o In foods of very high moisture content,
especially in ice cream and other dairy products,
as well as sausages, hydrated fructans at
concentrations of 40-45%, take a texture and
palatability similar to that of fat. For this reason
they can be used as emulators and fat substitutes,
being generally equivalent replacement rate 0.25
g of inulin to emulate 1 g of fat.
o With this substitution is possible to reduce the
energy content of 37.6 kJ / g fat characteristic of
the 2.09 kJ / g of inulin hydrated (Murphy
2001).
o The benefits of using inulin as a fat replacement
is that you get a palatability, texture and
creaminess virtually identical.
o Fructans and leave no residual flavors can be
added to the conventional fiber without this
involving an increase in the viscosity of the
matrix, so its use can increase the fiber content
without it being very evident.
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Agave Inulin
- Agribusiness Applications
o In sausages have been made to get good amounts
of sensory experiences where the fat substitute is
from 2 to 12% of the final product, with the
advantage of getting well up to 35% reductions
in total energy value.
o In yogurt, experiments
indicate that supplementation
of skim milk with 1% inulin is
able to generate a comparable
product on sensory attributes
of yogurt made with whole
milk equivalent
o It has been reported that inulin
inhibits the growth of water
crystals in ice cream over and
reduce fluid loss Adding inulin
improves the viscosity and melting
times when used as additives in ice
cream, without this involving any
sensory effect negative
Agave Inulin
Agave Inulin
"Let the food be your
medicine,
and the medicine would be
your food ".
(Hippocrates, 400 BC)
Vazports
Agave Syrup
Agave Inulin
sĂnjƉŽƌƚƐdƌĂĚŝŶŐŽ͘.
[email protected]
Phone: +52 (333) 6134545
Vazports Trading Company