Introduction to Products Made of Agave and Results of Research into Inulin Production and Its Characterization

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Other Title
  • アガベから造られるテキーラ、イヌリンなどの製品およびイヌリンの研究経過報告
  • アガベ カラ ツクラレル テキーラ イヌリン ナドノ セイヒン オヨビ イヌリン ノ ケンキュウ ケイカ ホウコク
Published
2007-10-01
DOI
  • 10.34457/ffij.212.10_872
Publisher
Editorial Board of Foods & Food Ingredients Journal of Japan

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Description

Agave plants are not familiar in Japan but play diverse roles in Mexico, for example providing the starting material for tequila production. In this paper, some agave products and how to make them are introduced, with a description of progress of our research on inulin production in a pilot plant. Agave inulin was found to consist of a few to >150 monosaccharide residues, with very much greater solubility than other known inulins. Therefore, it is feasible to obtain products of good quality with agave inulin since the high solubility facilitates homogeneity. Agave inulin is also expected to improve the taste and tongue sensation of food products and provide a stable quality. Its retention of 3 water molecules per monosaccharide unit points to applications in fabrication of cosmetics and medicines having high water retention characteristics. Moreover, agave inulin allows reduction of water activity of products to values as low as 0.8, at which food, medicinal and other products can be kept safely at room temperature.

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