NOVELTY – The production of powder-form nutrient and its by-products consists of processing of e.g. Jerusalem artichoke roots to obtain the natural fruit oligosaccharide inulin. Ultrafiltration, concentration, crystallization and comminution yields 40-98 per cent concentration inulin of 2-8 per cent moisture content, for use in fermentation processes. USE – In polymer chemistry.
D13 (Other foodstuffs and treatment – including preservation of food, milk, milk products, butter substitutes, edible oils and fats, non-alcoholic beverages, artificial sweeteners, food additives and animal feed (A23B-L).)