Natural Food Ingredients
Inulin and oligofructose occur naturally in over 36,000 plants and vegetables including artichoke, asparagus, salsify, leek, onion and garlic.
The chicory root is a particularly rich source of inulin and oligofructose, which is why we use it as the basis of our Orafti® ingredients. Orafti® inulin and Orafti® oligofructose have the most heavily documented nutritional benefits of all available sources thanks to extensive scientific research spearheaded by BENEO-Orafti.
Over the years, we at BENEO-Orafti have optimised a gentle extraction process, which enables us to make inulin and oligofructose available in forms that can be used in a broad range of food and drink applications. All we do is extract the inulin from chicory roots using hot water. Oligofructose is then obtained through partial enzymatic hydrolysis.
Because of the difference in the average chain length of inulin and oligofructose, each product has different nutritional and technological characteristics.
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