Commercial development of inulin by-products from garlic

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Inulin, a mixture of fructosan oligosaccharides, is rapidly emerging as a soluble fibre for use in many food applications. It is water- soluble, easily extracted and concentrated, and is achieving recognition as a pre-biotic in a variety of food products, from dairy (e.g. frozen ice cream and yogurts) to thickeners to sugar, fat and/or flour replacers. It is colorless, bland, only slightly sweet, it increases fecal bulking, and improves mouth-feel and viscosity, making it an ideal fat substitute in many products. It also may act as an antihypertensive (Yeo et al 2009). Inulin can be extracted easily from a number of common prairie-adapted plants including Jerusalem artichoke tuber (Helianthus sp), and garlic bulb (Allium sp), both of which exhibit particularly elevated levels of inulin as a storage polymer. Garlic acreages are increasing annually.