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Natural 86% 90% Inulin powder wholesale, Food grade Inulin in bulk supplyCOA:ITEMS SPECIFICATION RESULTSAppearance White powder ConformsOdor NMT10.0% ConformsMoisture Content NMT 5% 4.2%Ash NMT 0.1% 0.02%Particle Size 100% thru 80mesh ConformsColour of solution(10%,70℃) colorless ConformsClarity  NMT7.0NTU ConformsOptical rotationD20 -40.5°~-36.5° ConformspH 6-7 6.50Glucose+Sugar NMT8.0% 5.6%Total fructan NLT90.0% 90.2%Solubility NMT 20% 16.2%Calories NMT1.5% 1.0%Irradiation None ConformsGMO Free ConformsAllergens None ConformsArsenic (As) NMT1ppm ConformsLead NMT0.5ppm ConformsCadmium NMT1ppm ConformsMercury NMT1ppm ConformsTotal Plate Count NMT1,0000cfu/g 3800cfu/gYeast and Mold NMT1,00cfu/g <10 cfu/gColiform Negative NegativeE.Coli. Negative NegativeSalmonella Negative NegativeStaphylococcus aureus Negative NegativePesticides NMT1ppm ConformsAlfaticides B1 NMT5.0mcg/kg ConformsAlfatoxinB1+B2+G1+G2 NMT10.0mcg/kg Conforms 1The physical and chemical properties of inulinInulin is a polymer of fructose and glucose with a standard degree of polymerization of 2 to 60 and an average degree of polymerization of 10 to 12. It is a white amorphous powder that is strongly hygroscopic. It is odorless and slightly sweet without an aftertaste. Long-chain inulin is slightly soluble in cold water and easily soluble in hot water. Its solubility increases with the increased temperature.•1.1If the pH value of inulin is greater than 4.00, inulin will not behydrolyzed by any mammalian enzymes;•1.2Solutions of standard inulin greater than 25%, or of long-chain inulin greater than 15%, form gels that can be used to replace fat;•1.3Inulin is very stable in the gel state;•1.4When used together with gelatin and carrageenan gel, inulin gel has a synergistic effect, enabling less to be used;•1.5When used together with aspartame, acesulfame or other high-intensity sweeteners, i