Agave Inulin Powder – Organic

More specifically, inulin belongs to the fructan group of polysaccharides serving as a form of carbohydrate storage in plants. Inulin is known to reduce food’s energy (calories) density and enrich the food with fiber to replace sugar and fat. It is a type of fructooligosaccharide (FOS) composed of indigestible short fructose chains. Eating inulin-rich foods may also support the diversity of the gut microbiome and provide fuel to make essential substances like fatty acids and vitamins.

Is Inulin a Resistant Starch?

Most of the starch we eat is quickly digested in the small intestines, and only a fraction survives moving along to the large intestines. Resistant starch is a dietary starch that does not break down into sugar and “resists” digestion in the small intestines. They pass through most of the digestive system unchanged, ending up in the colon, fermenting, and feeding the microbiota.

Resistant starches are formed when starch-containing foods are cooked and cooled. This occurs due to a process known as retrogradation, which happens when amylose and amylopectin chains in cooked gelatinized starch realign themselves as they cool down. Cooling these foods in the refrigerator overnight or for several days has been said to increase starch-resistant content. While not explicitly confirmed, it is generally accepted that reheating resistant starches under 140 degrees F is believed not to destroy their prebiotic qualities.

It is also generally agreed upon that three types of resistant starches exist:

1. Resistant Starch Type 1: Seeds, legumes, and grains fall into this category. Your small intestines have trouble digesting the starches within them.
2. Resistant Starch Type 2: These are non-gelatinized particles that the small intestines can slowly digest, but not before much of it escapes into the large intestines. This category includes green bananas, raw potatoes, and high-amylose corn.
3. Resistant Starch Type 3: This type is cooked in water until fully hydrated, and the starch moves to the water and reform into structures that are difficult to digest after they have been cooled down. This category includes bread, cooked potatoes, and processed foods.

A review titled Resistant Starches for the Management of metabolic diseases looked at preliminary animal studies and human clinical trials discussing the effects of resistant starches on metabolic conditions, and the following was summarized.

Data from both models support the role of resistant starches in improving various metabolic issues, although more research is needed regarding specific effects. Therefore, it was concluded that “the studies presented in this review offer new insights into the potential pathways by which resistant starches enhance metabolic health, including modulation of the gut microbiota, gut peptides, circulating inflammatory mediators, innate immune cells, and the bile acid cycle.”

In simple terms, while inulin may act similarly, it is not a resistant starch. Much like resistant starches, inulin bypasses the small intestines and begins to ferment in the large intestines to feed the good bacteria in the colon. There are intrinsic differences between the two that disqualify inulin from being considered a resistant starch. Remember, resistant does not mean indigestible; it is a slower process because it resists. To make this a bit more clear, let’s compare inulin to an actual resistant starch like green banana to understand these intrinsic differences. An important fact to keep in mind is that the human body produces specific enzymes that are capable of breaking down monosaccharides and polysaccharides(that are made of different types of sugar bound together like fructose and glucose)but not capable of breaking down a bond that has two of the same sugars like fructose-fructose.

Green bananas are long-chain polysaccharides primarily made of glucose that contain insoluble fiber. Although it is a slow process, a resistant starch like green banana can be partially broken down because we produce the enzyme amylase, which is capable of breaking down glucose. On the other hand, because inulin is an undigestible short-chain polysaccharide containing soluble fiber and a fructose-fructose sugar molecule, we do not have the enzymes to break them down. Therefore, inulin is not considered a resistant starch. The critical factor is whether our body has the available resource of specific enzymes like amylase.

Prebiotics

The International Scientific Association for Probiotics and Prebiotics defines a prebiotic as “A substrate that is selectively utilized by host microorganisms conferring a health benefit.” In simple terms, they are selected fermented carbohydrates that bring specific changes in composition and activity to the GI micro-flora resulting in health benefits to the host. To be considered prebiotic, dietary carbohydrates must

1. Resist gastric acidity, gastrointestinal enzymes, and absorption
2. Get fermented by intestinal probiotic microflora
3. Selectively stimulate the growth and activity of probiotics.

The human gut microbiome contains more than ten trillion microorganisms with more than 1000 species of known bacteria. Prebiotics are identified based on the composition of their fiber content. Some types of bacteria that feed on inulin fiber turn into butyrate (the primary fuel source for the gut lining), while other probiotic microbes like bifidobacteria feeding on inulin-rich foods are known to perform many valuable jobs for your gut.

1. Maintaining a healthy gut pH through the production of lactate and acetate
2. Feeding other bacteria
3. Deterring pathogens
4. Supporting a healthy immune response
5. Making the B vitamins and vitamin K

In a meta-analysis discussing the effects of inulin on gut microbial composition, it was concluded that of the nine original articles reporting positive outcomes, the most consistent change was the increase of Bifidobacterium. Other results included a rise in Anaerostipes, Faecalibacterium, and Lactobacillus and a decrease in Bacteroides after inulin supplementation.

In a randomized controlled trial looking at the safety and efficacy of inulin supplementation in infant formulas, it was concluded that a 0.8-gram supplemented baby formula during the first four months of life is safe and effective at promoting a gut microbiota closer to that of breastfeeding with a trend towards higher bifidobacterium.

Inulin: A sweetener with a novel thickening component

Inulin is unique compared to other sweeteners, allowing for greater versatility. Because inulin is a soluble fiber, it can be used as a thickening agent and potential fat replacement regarding consistency and texture. It will not replace the nutritional qualities that fats provide, but if you are looking for a food that will create a thick creamy texture with the added benefit of a naturally sweet flavor, inulin may be a good choice. This functional food can often be seen in low-fat dairy products.

An interesting paper discussing how the use of inulin as a fat substitute in sausages affected their overall texture concluded that “the reduction of the fat content of emulsion type sausages (6% to 18%) leads to a decrease in the energy value of the product by 20% to 64%, respectively. In addition, inulin could be used as a proper replacement for fat in the product without showing any significant changes in overall acceptability and appeal. The main purpose for adding inulin is to provide extra fiber to meat products to enhance their digestibility.”

Z Natural Foods hand-picks specific ingredients for our customers based on three concepts to provide the best quality product possible to support optimal well-being.

1. Versatility
2. History of safe and effective usage
3. Strong evidence of positive research outcomes in humans

Summary of Important Information

What exactly is inulin?

1. Inulin is a nutritive sweetener, prebiotic soluble fiber, and naturally occurring short-chain polysaccharide(a carbohydrate whose molecules consist of many sugar molecules bonded together) found in many plants.
2. According to the Department of Agriculture, a nutritive sweetener is a caloric sweetener that provides energy in the form of carbohydrates.
3. Some foods containing inulin include agave, chicory, artichoke, onions, garlic, leeks, dandelion root, and bananas.
4. More specifically, inulin belongs to the fructan group of polysaccharides serving as a form of carbohydrate storage in plants. Inulin is known to reduce the energy (calorie) density of foods and is used to enrich food with fiber to replace sugar and fat.
5. It is a type of fructooligosaccharide (FOS) composed of indigestible short fructose chains.
6. Eating inulin-rich foods may also support the diversity of the gut microbiome and provide fuel to make essential substances like fatty acids and vitamins.

Is Inulin a Resistant Starch?

1. In simple terms, while inulin may act similarly, it is not a resistant starch. Much like resistant starches, inulin bypasses the small intestines and begins to ferment in the large intestines to feed the good bacteria in the colon.
2. There are intrinsic differences between the two that disqualify inulin from being considered a resistant starch.
3. Let’s compare inulin to a resistant starch like a green banana to understand these intrinsic differences. An important fact to keep in mind is that the human body produces specific enzymes that are capable of breaking down monosaccharides and polysaccharides(that are made of different types of sugar bound together like fructose and glucose)but not capable of breaking down a bond that has two of the same sugars like fructose-fructose.
4. Green bananas are long-chain polysaccharides primarily made of glucose that contain insoluble fiber. Although it is a slow process, a resistant starch like green banana can be partially broken down because we produce the enzyme amylase, which is capable of breaking down glucose.
5. On the other hand, because inulin is an undigestible short-chain polysaccharide containing soluble fiber and a fructose-fructose sugar molecule, we do not have the enzymes to break them down. Therefore, inulin is not considered a resistant starch. The critical factor is whether our body has the available resource of specific enzymes like amylase.

Prebiotics

The International Scientific Association for Probiotics and Prebiotics defines a prebiotic as “A substrate that is selectively utilized by host microorganisms conferring a health benefit.” In simple terms, they are selected fermented carbohydrates that bring specific changes in composition and activity to the GI micro-flora resulting in health benefits to the host. To be considered prebiotic, dietary carbohydrates must

1. Resist gastric acidity, gastrointestinal enzymes, and absorption
2. Get fermented by intestinal probiotic microflora
3. Selectively stimulate the growth and activity of probiotics.

Prebiotics are identified based on the composition of their fiber content. Some types of bacteria that feed on inulin fiber turn into butyrate (the primary fuel source for the gut lining), while other probiotic microbes like bifidobacteria feeding on inulin-rich foods are known to perform many valuable jobs for your gut.

1. Maintaining a healthy gut pH through the production of lactate and acetate
2. Feeding other bacteria
3. Deterring pathogens
4. Supporting a healthy immune response
5. Making the B vitamins and vitamin K

Inulin: A sweetener with a novel thickening component

Inulin is unique compared to other sweeteners, allowing for greater versatility. Because inulin is a soluble fiber, it can be used as a thickening agent and potential fat replacement regarding consistency and texture. It will not replace the nutritional qualities that fats provide, but if you are looking for a food that will create a thick creamy texture with the added benefit of a naturally sweet flavor, inulin may be a good choice. This functional food can often be seen in low-fat dairy products.

Some research suggests that  Agave Inulin may contain the following constituents:

1. Minerals: Magnesium, Phosphorus, Zinc, Copper, Manganese, and Selenium

2. Vitamins: Vitamin C, Thiamin, Riboflavin, Niacin, Pantothenic Acid, Vitamin B-6, Folate (DFE), Vitamin A (RAE), Beta Carotene, Vitamin A (IU), Vitamin E (alpha-tocopherol), Vitamin K (phylloquinone)
3. Amino Acids: Tryptophan, Threonine, Isoleucine, Leucine, Lysine, Methionine, Cystine, Phenylalanine, Tyrosine, Valine, Arginine, Histidine, Alanine, Aspartic Acid, Glutamic Acid, Glycine, Proline, Serine

This product is 100% natural and minimally processed. Taste, smell, texture, and color vary from batch to batch.

Suggested Use: Mix one tablespoon with juice and yogurt, or add to your favorite smoothie. Also, add to raw chocolate recipes, superfood drinks, smoothies, baked goods, yogurt, and dairy products.

Botanical Source: Agave tequilana.

Other Names: blue agave, tequila agave, Mezcal or maguey, Chicory Extract, Chicory Inulin, Dahlia Extract, Dahlia Inulin, Extrait de Chicorée, Extrait de Dahlia, Inulina, Inuline, Inuline de Chicorée, Inuline de Dahlia, Long-chain Oligosaccharides, Oligosaccharides, Oligosaccharides à Chaîne Longue, Prebiotic, Prébiotique.

Parts Used: Agave Heart (Pina).

Ingredients: Organic Agave Inulin.

Origin: Grown and extracted in Mexico and packaged with care in Florida, USA.

Certifications: Certified USDA Organic.