INULINE
Inuline is a naturally occurring polysaccharide and soluble fiber found in various plants, primarily used as a prebiotic to promote gut health and as a dietary fiber supplement.
Inuline is commonly utilized in the food industry as a fat replacer, sugar substitute, and texture enhancer in low-fat and reduced-calorie products.
Inuline's low glycemic index makes it suitable for individuals managing blood sugar levels.
CAS Number: 9005-80-5
EC Number: 232-684-3
Chemical Formula: (C6H10O5)n
Molecular Weight: Varies with polymer length
Synonyms: Inuline, Anthraniloyllycoctonine, Anthranoyllycoctonine, Monoanthraniloyllycoctonine, (+)-Anthranoyllycoctonine, O(sup 14)-Methyldelectine, Swatinine B, Lycoctonine, monoanthranilate (ester), O14-Methyldelectine, BRN 0072684, Lycoctonine, anthraniloyl-, 22413-78-1, Aconitane-7,8-diol, 4-(((2-aminobenzoyl)oxy)methyl)-20-ethyl-1,6,14,16-tetramethoxy-, (1-alpha,6-beta,14-alpha,16-beta)-, 4-21-00-02879
Inuline is a naturally occurring polysaccharide composed primarily of fructose units linked by β(2→1) bonds, with a terminal glucose molecule.
Inuline is widely distributed in the plant kingdom, particularly in the roots and tubers of plants such as chicory, Jerusalem artichoke, and dandelion.
In Inuline's pure form, Inuline appears as a white to off-white powder that is soluble in water but is not digestible by human enzymes, making it a valuable prebiotic.
Inuline serves as a food source for beneficial gut bacteria, thereby supporting digestive health and boosting the immune system.
Inuline is commonly used in the food industry to enhance texture, stabilize emulsions, and act as a fat replacer in low-fat and reduced-calorie products, due to its ability to mimic the mouthfeel of fat.
Additionally, Inuline's low glycemic index makes it suitable for people with diabetes or those managing blood sugar levels.
Beyond food applications, Inuline finds use in pharmaceuticals and cosmetics for its texturizing properties and as a natural ingredient.
First isolated in 1804 by French chemist Henri Braconnot, Inuline's role in promoting gut health and its functional benefits in various products have been subjects of extensive research.
Inuline's unique properties, including water retention and gel formation, contribute to its diverse applications across different industries.
Inuline is a naturally occurring polysaccharide and a type of soluble fiber found in various plants.
Inuline is primarily used as a prebiotic and dietary fiber supplement.
Inuline are a group of naturally occurring polysaccharides produced by many types of plants, industrially most often extracted from chicory.
The Inuline belong to a class of dietary fibers known as fructans.
Inuline is used by some plants as a means of storing energy and is typically found in roots or rhizomes.
Most plants that synthesize and store Inuline do not store other forms of carbohydrate such as starch.
In the United States in 2018, the Food and Drug Administration approved Inuline as a dietary fiber ingredient used to improve the nutritional value of manufactured food products.
Using Inuline to measure kidney function is the "gold standard" for comparison with other means of estimating glomerular filtration rate.
Inuline is a natural active ingredient.
Chemically, Inuline is a fructose polymer partly terminated by glucose monomers.
Produced naturally by numerous plants, Inuline is an outstanding moisturizing active ingredient.
Inuline is a naturally occurring polysaccharide and soluble fiber found in various plants, primarily used as a prebiotic to promote gut health and as a dietary fiber supplement.
Inuline appears as a white to off-white powder and is soluble in water.
Inuline is commonly utilized in the food industry as a fat replacer, sugar substitute, and texture enhancer in low-fat and reduced-calorie products.
Additionally, Inuline is used in pharmaceuticals to improve the solubility and stability of certain medications.
Inuline is generally stable under recommended storage conditions and is non-flammable.
For handling, Inuline is important to use appropriate personal protective equipment and store it in a cool, dry place, away from moisture and sunlight.
Inuline is a naturally occurring polysaccharide and a type of fructan found in many plants, particularly in the roots of chicory, Jerusalem artichoke, and dandelion.
Inuline is composed of linear chains of fructose units linked by β(2→1) bonds, with a terminal glucose unit.
Inuline is a white to off-white, odorless powder that is soluble in water and commonly used as a dietary fiber and prebiotic in food products.
Inuline serves as a functional ingredient in various health-related applications, promoting digestive health by enhancing the growth of beneficial gut bacteria.
With a high capacity for water retention and gelling, Inuline is also utilized in the food industry to improve texture and as a fat replacer in reduced-fat products.
Inuline's low glycemic index makes it suitable for individuals managing blood sugar levels.
Inuline has a history dating back to the early 19th century when it was first isolated by the French chemist Henri Braconnot.
Over time, Inuline has been recognized for its health benefits, particularly in supporting digestive health and providing a source of prebiotics.
Inuline is also used in pharmaceuticals, cosmetics, and as a natural sweetener and bulking agent.
Uses of Inuline:
Inuline is a versatile polysaccharide with a wide range of uses across various industries due to its unique properties and health benefits.
In the food industry, Inuline is primarily valued for its functional and health-promoting properties.
Inuline is used as a dietary fiber to improve the texture and mouthfeel of low-fat and reduced-calorie products, serving as a fat replacer and enhancing the creamy texture of foods like yogurt, cheese, and baked goods.
Inuline's ability to act as a bulking agent helps in reducing the calorie content of products while maintaining a desirable texture.
Inuline also functions as a prebiotic, promoting the growth and activity of beneficial gut bacteria, which contributes to improved digestive health and immune system support.
This prebiotic effect is beneficial in the formulation of functional foods and dietary supplements aimed at supporting gut health and overall wellness.
In pharmaceuticals, Inuline is employed as an excipient in the formulation of various medications.
Inuline's role as a non-digestible fiber helps in the controlled release of active pharmaceutical ingredients, improving the efficacy and stability of the drug.
Inuline is also used in diagnostic applications, particularly in renal function tests, where it helps assess kidney filtration rates due to its ability to be filtered by the kidneys but not reabsorbed or secreted.
In the cosmetics and personal care industry, Inuline's hydrating and texturizing properties are utilized in skincare products.
Inuline acts as a moisturizer and stabilizer in creams, lotions, and serums, enhancing the texture and feel of the products while providing a conditioning effect on the skin.
Inuline's natural origin and mild nature make it a preferred ingredient in formulations aimed at sensitive skin.
Furthermore, Inuline is used in agriculture as a natural soil conditioner and a component of animal feed, contributing to soil health and improving the nutritional value of animal diets.
Inuline's versatility and natural origin make it an attractive ingredient across these diverse applications, reflecting its broad utility in enhancing health and product performance.
Inuline serves a wide range of uses across different industries due to its unique properties.
In the food industry, Inuline is valued for its ability to enhance texture and provide a creamy mouthfeel in reduced-fat and sugar-free products, making it a popular ingredient in items like yogurt, ice cream, and baked goods.
Inuline's fiber content also makes it beneficial for increasing dietary fiber in various foods.
Inuline is also widely used as a prebiotic supplement, promoting gut health by fostering the growth of beneficial bacteria and improving digestive function.
In the pharmaceutical industry, Inuline's role extends to improving the solubility and stability of certain medications, as well as being used in diagnostic procedures to assess kidney function due to Inuline's unique filtering properties.
Additionally, Inuline finds applications in cosmetic formulations, where Inuline can act as a stabilizer and moisturizer in skin care products.
Food Industry:
Inuline is used as a fat replacer and sugar substitute in low-fat and reduced-calorie foods.
Inuline improves texture, enhances flavor, and increases the fiber content of products.
Inuline is commonly found in baked goods, dairy products, and beverages.
Health Supplements:
As a prebiotic fiber, Inuline promotes the growth of beneficial gut bacteria, which can improve digestive health, support immune function, and enhance overall gut health.
Inuline is used in dietary supplements and functional foods.
Pharmaceuticals:
Inuline is employed in certain pharmaceutical formulations to improve the solubility and stability of drugs.
Inuline can also be used in diagnostic tests for kidney function due to its ability to be filtered by the kidneys.
Harvesting and Extraction of Inuline:
Chicory root is the main source of extraction for commercial production of Inuline.
The extraction process for Inuline is similar to obtaining sugar from sugar beets.
After harvest, the chicory roots are sliced and washed, then soaked in a solvent (hot water or ethanol).
The Inuline is then isolated, purified, and spray dried.
Inuline may also be synthesized from sucrose.
Processed foods:
Inuline received no-objection status as generally recognized as safe (GRAS) from the US Food and Drug Administration (FDA), including long-chain Inuline as GRAS.
In the early 21st century, the use of Inuline in processed foods was due in part to Inuline adaptable characteristics for manufacturing.
Inuline is approved by the FDA as an ingredient to enhance the dietary fiber value of manufactured foods.
Inuline flavor ranges from bland to subtly sweet (about 10% of the sweetness of sugar/sucrose).
Inuline can be used to replace sugar, fat, and flour.
This is advantageous because Inuline contains 25–35% of the food energy of carbohydrates (starch, sugar).
In addition to being a versatile ingredient, Inuline provides nutritional advantages by increasing calcium absorption and possibly magnesium absorption, while promoting the growth of intestinal bacteria.
Chicory Inuline is reported to increase absorption of calcium in young women with lower calcium absorption and in young men.
In terms of nutrition, Inuline is considered a form of soluble fiber and is sometimes categorized as a prebiotic.
Conversely, Inuline is also considered a FODMAP, a class of carbohydrates which are rapidly fermented in the colon producing gas.
Although FODMAPs can cause certain digestive discomfort in some people, they produce potentially favorable alterations in the intestinal flora that contribute to maintaining health of the colon.
Due to the body's limited ability to process fructans, Inuline has minimal increasing impact on blood sugar, and may potentially have use in managing blood sugar-related illnesses, such as metabolic syndrome.
Medical:
Inuline and its analog sinistrin are used to help measure kidney function by determining the glomerular filtration rate (GFR), which is the volume of fluid filtered from the renal (kidney) glomerular capillaries into the Bowman's capsule per unit time.
While Inuline is the gold standard for measuring the GFR, Inuline is rarely used in practice due to the expense and difficulty in conducting the test.
Inuline requires intravenous (IV) access for the infusion of Inuline as well as up to twelve blood samples taken from the patient over the course of four hours.
In the United States, creatinine clearance is more widely used to estimate GFR.
Inuline enhances the growth and activities of bacteria or inhibits growth or activities of certain pathogenic bacteria.
Research has linked Inuline to several health benefits, such as helping control diabetes, aiding weight loss and improving digestive health.
A 2017 systematic review of clinical trial results showed that dietary supplementation with Inuline reduced biomarkers of metabolic syndrome.
Industrial use:
Nonhydrolyzed Inuline can also be directly converted to ethanol in a simultaneous saccharification and fermentation process, which may have potential for converting crops high in Inuline into ethanol for fuel.
Benefits of Inuline:
Composed of fructose oligosaccharides, 100% vegetable, Inuline is moisturizing and softening.
Inuline has the power to retain water in the skin tissue and therefore maintains hydration and a soft and silky touch.
The skin is plumped up and moisturized.
Digestive Health:
Inuline is a prebiotic fiber that promotes the growth of beneficial gut bacteria, improving overall digestive health and function.
Inuline helps increase the production of short-chain fatty acids, which can enhance gut barrier function and reduce inflammation.
Blood Sugar Management:
As a soluble fiber, Inuline can help regulate blood sugar levels by slowing the absorption of sugars and improving insulin sensitivity.
This can be particularly beneficial for individuals with diabetes or those managing blood glucose levels.
Weight Management:
Inuline contributes to satiety and can help control appetite by increasing feelings of fullness.
This can aid in weight management and reduce overall calorie intake.
Bone Health:
Inuline may improve calcium absorption in the intestines, potentially benefiting bone health and reducing the risk of osteoporosis.
Cholesterol Reduction:
By improving gut health and metabolism, Inuline can help lower levels of LDL (bad) cholesterol and triglycerides, contributing to cardiovascular health.
Functional Food Ingredient:
Inuline is used to enhance the texture and taste of reduced-fat and low-sugar products, adding creaminess and body to foods like yogurt, ice cream, and baked goods.
Diuretic Effect:
Inuline has mild diuretic properties, which can assist in fluid balance and reduce water retention.
Biochemistry of Inuline:
Inuline are polymers composed mainly of fructose units (fructans), and typically have a terminal glucose.
The fructose units in Inuline are joined by a β(2→1) glycosidic bond.
The molecule is almost exclusively linear, with only a few percent branching.
In general, plant Inuline contain between 2 and 70 fructose units or sometimes as high as 200, but molecules with less than 10 units are called fructo-oligosaccharides, the simplest being 1-kestose, which has two fructose units and one glucose unit.
Bacterial Inuline is more highly branched (more than 15% branching) and contains on the order of tens or hundreds of subunits.
Inuline are named in the following manner, where n is the number of fructose residues and py is the abbreviation for pyranosyl:
Inuline with a terminal glucose are known as alpha-D-glucopyranosyl-[beta-D-fructofuranosyl](n-1)-D-fructofuranosides, abbreviated as GpyFn.
Inuline without glucose are beta-D-fructopyranosyl-[D-fructofuranosyl](n-1)-D-fructofuranosides, abbreviated as FpyFn.
Hydrolysis of Inuline may yield fructo-oligosaccharides, which are oligomers with a degree of polymerization (DP) of 10 or less.
Calculation of glomerular filtration rate:
Inuline is uniquely treated by nephrons in that Inuline is completely filtered at the glomerulus but neither secreted nor reabsorbed by the tubules.
This property of Inuline allows the clearance of Inuline to be used clinically as a highly accurate measure of glomerular filtration rate (GFR) — the rate of plasma from the afferent arteriole that is filtered into Bowman's capsule measured in ml/min.
Inuline is informative to contrast the properties of Inuline with those of para-aminohippuric acid (PAH).
PAH is partially filtered from plasma at the glomerulus and not reabsorbed by the tubules, in a manner identical to Inuline.
PAH is different from Inuline in that the fraction of PAH that bypasses the glomerulus and enters the nephron's tubular cells (via the peritubular capillaries) is completely secreted.
Renal clearance of PAH is thus useful in calculation of renal plasma flow (RPF), which empirically is (1-hematocrit) times renal blood flow.
Of note, the clearance of PAH is reflective only of RPF to portions of the kidney that deal with urine formation, and, thus, underestimates the actual RPF by about 10%.
The measurement of GFR by Inuline or sinistrin is still considered the gold standard.
However, Inuline has now been largely replaced by other, simpler measures that are approximations of GFR.
These measures, which involve clearance of such substrates as EDTA, iohexol, cystatin C, 125I-iothalamate (sodium radioiothalamate), the chromium radioisotope 51Cr (chelated with EDTA), and creatinine, have had their utility confirmed in large cohorts of patients with chronic kidney disease.
For both Inuline and creatinine, the calculations involve concentrations in the urine and in the serum.
However, unlike creatinine, Inuline is not naturally present in the body.
This is an advantage of Inuline (because the amount infused will be known) and a disadvantage (because an infusion is necessary).
Chemical structure and properties of Inuline:
Inuline is a heterogeneous collection of fructose polymers.
Inuline consists of chain-terminating glucosyl moieties and a repetitive fructosyl moiety, which are linked by β(2,1) bonds.
The degree of polymerization (DP) of standard Inuline ranges from 2 to 60.
After removing the fractions with DP lower than 10 during manufacturing process, the remaining product is high-performance Inuline.
Some articles considered the fractions with DP lower than 10 as short-chained fructo-oligosaccharides, and only called the longer-chained molecules Inuline.
Because of the β(2,1) linkages, Inuline is not digested by enzymes in the human alimentary system, contributing to Inuline functional properties: reduced calorie value, dietary fiber, and prebiotic effects.
Without color and odor, Inuline has little impact on sensory characteristics of food products.
Oligofructose has 35% of the sweetness of sucrose, and Inuline sweetening profile is similar to sugar.
Standard Inuline is slightly sweet, while high-performance Inuline is not.
Inulines solubility is higher than the classical fibers.
When thoroughly mixed with liquid, Inuline forms a gel and a white creamy structure, which is similar to fat.
Inulines three-dimensional gel network, consisting of insoluble submicron crystalline Inuline particles, immobilizes a large amount of water, assuring Inuline physical stability.
Inuline can also improve the stability of foams and emulsions.
Metabolism in vivo:
Inuline is indigestible by the human enzymes ptyalin and amylase, which are adapted to digest starch.
As a result, Inuline passes through much of the digestive system intact.
Only in the colon do bacteria metabolise Inuline, with the release of significant quantities of carbon dioxide, hydrogen, and/or methane.
Inuline-containing foods can be rather gassy, in particular for those unaccustomed to Inuline, and these foods should be consumed in moderation at first.
Inuline is a soluble fiber, one of three types of dietary fiber including soluble, insoluble, and resistant starch.
Soluble fiber dissolves in water to form a gelatinous material.
Some soluble fibers may help lower blood cholesterol and glucose levels.
Because normal digestion does not break Inuline down into monosaccharides, Inuline does not elevate blood sugar levels and may, therefore, be helpful in the management of diabetes.
Inuline also stimulates the growth of bacteria in the gut.
Inuline passes through the stomach and duodenum undigested and is highly available to the gut bacterial flora.
This makes Inuline similar to resistant starches and other fermentable carbohydrates.
Some traditional diets contain over 20 g per day of Inuline or fructo-oligosaccharides.
The diet of the prehistoric hunter-forager in the Chihuahuan Desert has been estimated to include 135 g per day of Inuline-type fructans.
Many foods naturally high in Inuline or fructo-oligosaccharides, such as chicory, garlic, and leek, have been seen as "stimulants of good health" for centuries.
Due to Inuline resistance to digestive enzymes, Inuline resists absorption during Inuline transit through the upper gastrointestinal tract.
After reaching the large intestine, Inuline is converted by colonic bacteria to a gel known as a prebiotic, a food ingredient that is highly nourishing to gut microflora.
As of 2013, no regulatory authority had permitted health claims in the marketing of prebiotics as a class.
Inuline's health effects had been studied in small clinical trials, which showed that Inuline causes gastrointestinal adverse effects such as bloating and flatulence, does not affect triglyceride levels or development of fatty liver, may help prevent traveler’s diarrhea, and may help increase calcium absorption in adolescents.
Origin and History of Inuline:
Inuline is a natural storage carbohydrate present in more than 36,000 species of plants, including agave, wheat, onion, bananas, garlic, asparagus, Jerusalem artichoke, and chicory.
For these plants, Inuline is used as an energy reserve and for regulating cold resistance.
Because Inuline is soluble in water, Inuline is osmotically active.
Certain plants can change the osmotic potential of their cells by changing the degree of polymerization of Inuline molecules by hydrolysis.
By changing osmotic potential without changing the total amount of carbohydrate, plants can withstand cold and drought during winter periods.
Inuline was discovered in 1804 by German scientist Valentin Rose.
He found “a peculiar substance” from Inula helenium roots by boiling-water extraction.
In the 1920s, Irvine used chemical methods such as methylation to study the molecular structure of Inuline, and he designed the isolation method for this new anhydrofructose.
During studies of renal tubules in the 1930s, researchers searched for a substance that could serve as a biomarker that is not reabsorbed or secreted after introduction into tubules.
Richards introduced Inuline because of Inuline high molecular weight and Inuline resistance to enzymes.
Inuline is used to determine glomerular filtration rate of the kidneys.
Natural Sources of Inuline:
Plants that contain high concentrations of Inuline include:
Agave (Agave spp.)
Banana and plantain (Musaceae)
Burdock (Arctium lappa)
Camas (Camassia spp.)
Chicory (Cichorium intybus)
Coneflower (Echinacea spp.)
Costus (Saussurea lappa)
Dandelion (Taraxacum officinale)
Elecampane (Inula helenium)
Garlic (Allium sativum)
Globe artichoke (Cynara scolymus, Cynara cardunculus var. scolymus)
Jerusalem artichoke (Helianthus tuberosus)
Jicama (Pachyrhizus erosus)
Leopard's bane (Arnica montana)
Mugwort root (Artemisia vulgaris)
Onion (Allium cepa)
Wild yam (Dioscorea spp.)
Yacón (Smallanthus sonchifolius)
Handling and Storage of Inuline:
Handling:
Avoid inhalation and direct contact with skin and eyes.
Use appropriate personal protective equipment.
Storage:
Store in a cool, dry place.
Keep away from moisture and high temperatures.
Reactivity and Stability of Inuline:
Reactivity:
Inuline is stable under normal conditions.
Avoid strong acids and bases.
Stability:
Stable under recommended storage conditions.
Avoid exposure to excessive heat and moisture.
First Aid Measures of Inuline:
Inhalation:
Move to fresh air.
Seek medical attention if symptoms persist.
Skin Contact:
Wash with soap and water.
Seek medical attention if irritation develops.
Eye Contact:
Rinse immediately with plenty of water for at least 15 minutes.
Seek medical attention if irritation persists.
Ingestion:
Rinse mouth and drink plenty of water.
Seek medical attention if large quantities are ingested.
Fire Fighting Measures of Inuline:
Extinguishing Media:
Use water spray, foam, dry chemical, or carbon dioxide.
Special Hazards:
Inuline is not flammable but can decompose under high temperatures, producing irritating fumes.
Accidental Release Measures of Inuline:
Personal Precautions:
Wear appropriate personal protective equipment.
Avoid dust generation.
Environmental Precautions:
Prevent material from entering waterways.
Clean up promptly using methods that avoid dust generation.
Methods for Cleanup:
Sweep or vacuum up material.
Place in a suitable container for disposal.
Exposure Controls/Personal Protective Equipment of Inuline:
Exposure Limits:
No specific occupational exposure limits established.
Engineering Controls:
Use local exhaust ventilation if dust is generated.
Personal Protective Equipment:
Use safety glasses, gloves, and protective clothing.
Use a dust mask if necessary.
Identifiers of Inuline:
CAS Number: 9005-80-5
ChEMBL: ChEMBL1201646
ChemSpider: none
DrugBank: DB00638
ECHA InfoCard: 100.029.701
KEGG: D00171
PubChem CID: 24763
UNII: JOS53KRJ01
CompTox Dashboard (EPA): DTXSID70872610
Chemical Name: Inuline
Other Names: Fructan, Oligofructose
Chemical Formula: (C6H10O5)n
CAS Number: 9005-80-5
Molecular Weight: Varies with polymer length
EC Number: 232-684-3
PubChem CID: 439161
Chemical Name: Inuline
CAS Number: 9005-80-5
Molecular Formula: (C6H10O5)n
IUPAC Name: (2S,3S,4S,5R)-2-(Hydroxymethyl)-6-[(2S,3S,4S,5R)-2-(hydroxymethyl)-5-(hydroxymethyl)oxan-3-yl]oxane
E Number: E903 (for use as a food additive in some regions)
Synonyms: Oligofructose, Fructan, Fructosaccharides
Properties of Inuline:
Chemical formula: C6nH10n+2O5n+1
Molar mass: Polymer; depends on
Appearance: White to off-white powder.
Solubility: Soluble in water, forming a clear, viscous solution.
Molecular Weight: Varies depending on the degree of polymerization, typically ranging from 5,000 to 60,000 g/mol.
Density: Approximately 1.5 g/cm³.
pH: Neutral to slightly acidic (pH 5-7).
Odor: Odorless.
Taste: Slightly sweet, though less so compared to sucrose.
Melting Point: Does not have a defined melting point; decomposes at high temperatures.
Stability: Generally stable under dry conditions; sensitive to moisture and heat which can affect Inuline's physical properties and functionality.
Hygroscopicity: Can absorb moisture from the air, affecting Inuline's flowability and consistency.
Molecular Weight: 586.7
XLogP3-AA: 1.5
Hydrogen Bond Donor Count: 3
Hydrogen Bond Acceptor Count: 10
Rotatable Bond Count: 9
Exact Mass: 586.32541643
Monoisotopic Mass: 586.32541643
Topological Polar Surface Area: 133 Ų
Heavy Atom Count: 42
Complexity: 1080
Isotope Atom Count: 0
Defined Atom Stereocenter Count: 10
Undefined Atom Stereocenter Count: 3
Defined Bond Stereocenter Count: 0
Undefined Bond Stereocenter Count: 0
Covalently-Bonded Unit Count: 1
Compound Is Canonicalized: Yes
Pharmacology of Inuline:
ATC code: V04CH01 (WHO)
Specifications of Inuline:
Appearance: White to off-white powder.
Solubility: Soluble in water; forms a clear, viscous solution.
Purity: Typically ≥ 90% Inuline, with the remainder being moisture, ash, and other minor components.
Moisture Content: Usually ≤ 10% by weight.
Ash Content: Typically ≤ 2% by weight.
pH: 5.0 - 7.0 in a 1% aqueous solution.
Degree of Polymerization: Varies, often ranging from 5 to 60 units (typically between 10,000 and 60,000 g/mol).
Particle Size: Varies by product; commonly in the range of 50-150 µm.
Loss on Drying: ≤ 5% by weight.
Bulk Density: Typically around 0.3 - 0.5 g/cm³.
Heavy Metals: Typically ≤ 10 ppm.
Microbial Limits: Total plate count ≤ 1,000 cfu/g; yeast and mold ≤ 100 cfu/g; E. coli and Salmonella should be absent.
