TECHNOLOGY OF PECTIN AND INULIN PRODUCTION FROM TOPINAMBOUR USING FOOD GRADE ACID
SKU0077
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DESCRIPTION
The technology of obtaining pectin and inulin as a by-product from underutilized raw materials (topinambour) is designed for further introduction into the food industry using organic acids. Functional complex with biological substances is a 100% natural product, the production process is safe for human consumption because food acids (citric, oxalic) are used. By-products are pectoinulin and inulin, these products can be separated into pectin and inulin using finer filtration. Inulin from topinambour can be used as a component of therapeutic and preventive foods for people with diabetes mellitus.