INGREDIENTS & ADDITIVES 13
However, to date, few of them have been
able to demonstrate the specificity of
this stimulation. Chicory fructans are
amongst the few.
Do you know that inulin is a molecule
naturally present in many fruits and
vegetables consumed in the traditional
human diet for centuries? For example,
it is possible to find inulin in onion, leek,
garlic and even banana.
However, one of the highest
concentration of inulin can be found in
chicory. Chicory is a local agricultural
ressource grown in Belgium, the north
part of France and the Netherlands.
Cosucra Groupe Warcoing is strongly
involved in the seeding and growing
of chicory roots through a strong
partnership with its planters and with a
dominant position in the seeds selection
and production.
Fig. 2. Chicory inulin is recognised as a food ingredient everywhere in the world and has a
Chicory inulin is extracted from the
GRAS (Generally Recognised As Safe) status in the US.
chicory root by a gentle process based on
simple hot water extraction. Cosucra Groupe Warcoing inulin is so efficient in term of stimulation of the
is following an environmental policy for waste selection beneficial flora.
and its valorisation, and energy control. Many other non-digestible substances are only
A significant part (70 per cent) of the electricity is partially fermentable.
produced on-site by a cogeneration power plant. This The recommended daily intake for dietary fibre varies
green electricity is obtained by firing natural gas and between 25 and 30g in adults. Of this intake, two-thirds
biogas coming from the waste treatment plant. should be from insoluble dietary fibre sources and
one-third from soluble sources.
any other non-digestible substances are Chicory inulin is a source of soluble dietary fibre. It
M
obtained through enzymatic or chemical means that its daily consumption may vary between 8 and
synthesis or polymerisation and are not 10g. At this realistic dosage, the side-effects of inulin are
from natural origin. In most cases they unlikely to occur.
have a food aditive number in the EU, which cause some Several peer-reviewed publications have shown that, at
concerns to food manufacturers, food distributers and a normal level of consumption, chicory inulin is very well
consumer groups. tolerated.
According to the most well-know definitions of dietary Fibruline and Fibrulose, inulin and oligofructose,
fibre, chicory inulin and oligofructose are dietary fibres. have earned large scientific support as being the most
Moreover, chicory inulin and oligofructose are researched prebiotic. Also the industry is in favour of
recognized and labelled as dietary fibre in several these ingredients as a main constituent to promote gut
European Member States (France, UK, Belgium, health.
Netherlands, etc) and in most of the countries of the The reason why food manufacturers embrace
world since the end of the 1990s. inulin and oligofructose is simple: on top of its health
For many non-digestible substances, advisory promoting benefits, these ingredients are white, neutral
statements are required on the labelling of foodstuffs in taste and do not effect the final product’s texture,
containing them. This is not the case for chicory inulin unless desired like (for which specific types exist). Its big
for which no ADI (Acceptable Daily Intake) have never popularity as a source of fibre and as low calorie sugar
been set by national authorities. and fat replacer make it an ideal substrate. The use of
The caloric value of Cosucra’s Fibruline/Fibrulose inulin in more than 10 000 different food products since
range is ranging from 0.97 to 1.2kcal/g, making it one of 1996 (Mintel GNPD, 2008) testifies its status as a leading
the lowest caloric fibres available today. nutrition and health promoting ingredient. p
The complete fermentation of chicory inulin in the
large intestine which is associated with its benefits on Enter 13 or ✔ at www.scientistlive.com/efood
the intestinal microflora, may sometimes lead to some
unwanted side-effects such as flatulence. However this Caroline Mulkowski is with Cosucra Groupe Warcoings SA,
complete fermentation is also the reason why chicory Warcoing, Belgium. www.cosucra.com
www.scientistlive.com
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