Understanding the CAS Number of Inulin
Inulin, a naturally occurring polysaccharide found in many plants, is a well-regarded dietary fiber and prebiotic ingredient. For chemical and regulatory purposes, it is essential to have a single, unambiguous identifier. This is where the Chemical Abstracts Service (CAS) number comes into play. The CAS number for inulin is 9005-80-5.
What is a CAS Number?
A CAS Registry Number is a unique numerical identifier assigned by the Chemical Abstracts Service to every chemical substance. Its purpose is to eliminate confusion caused by substances having different chemical names, formulas, or trade names across various regions and languages. Each CAS number is a numeric sequence divided into three parts by hyphens, with the right-most digit acting as a checksum. This system is used globally by scientists, regulators, and industry professionals to ensure accurate and consistent identification of chemical substances.
The Significance of Inulin's CAS Number 9005-80-5
For inulin, the CAS number 9005-80-5 serves several critical functions:
- Regulatory Compliance: Regulatory bodies worldwide, including the US Food and Drug Administration (FDA), often rely on CAS numbers for substance identification in regulatory applications. This ensures that inulin used in food products, supplements, and other applications meets safety and quality standards.
- Scientific Research: When researchers publish studies on inulin, citing the CAS number ensures that others can precisely identify the substance being studied. This is crucial for comparing results and replicating experiments, as different forms of inulin may have variations in their degree of polymerization and extraction methods.
- Manufacturing and Sourcing: In the food and supplement industry, using the CAS number helps manufacturers accurately source the correct chemical compound. For example, when buying inulin from suppliers, confirming the CAS number is a standard procedure to guarantee the authenticity and specifications of the product.
- International Trade: With a global standard like the CAS number, international trade is simplified. It provides a universal language for chemical identification, streamlining customs declarations and compliance with various international trade agreements.
Inulin vs. Fructo-oligosaccharides (FOS)
Inulin is often mentioned alongside fructo-oligosaccharides (FOS). While related, they are not identical. Inulin is a fructan polymer, typically with a longer chain length (Degree of Polymerization, or DP ≥ 10), while FOS consists of shorter chains (DP 2 to 9). This structural difference impacts their physiological effects. Inulin has the CAS number 9005-80-5, whereas the term FOS refers to a group of related substances, each potentially with its own identifier or falling under a broader classification. For specific applications, distinguishing between the two is important, and the CAS number provides that level of detail.
Benefits of Inulin as a Prebiotic
Beyond its chemical identification, inulin is widely studied for its health benefits, particularly its role as a prebiotic. As a non-digestible fiber, it passes through the small intestine largely intact, reaching the large intestine where it is fermented by beneficial gut bacteria, such as Bifidobacteria and Lactobacilli.
Common Health Effects of Inulin
- Improved Gut Health: It promotes the growth of beneficial gut flora, which can improve digestion and overall gut health.
- Enhanced Mineral Absorption: Inulin has been shown to increase the absorption of certain minerals, notably calcium.
- Blood Sugar Regulation: It helps regulate blood sugar levels by slowing down digestion, preventing rapid spikes in glucose.
- Weight Management: By increasing feelings of fullness and potentially reducing appetite, inulin can aid in weight management.
- Constipation Relief: Inulin adds bulk to stool and increases the frequency of bowel movements, relieving constipation.
Comparison: Standard Inulin vs. High-Performance Inulin
While all inulin is essentially a fructan polymer, different commercial types exist, primarily distinguished by their degree of polymerization (DP). This affects their properties and applications.
| Feature | Standard Inulin | High-Performance Inulin (HP) |
|---|---|---|
| Degree of Polymerization (DP) | 2 to 60+ | Primarily 10 to 60+ (short chains removed) |
| Sweetness | Slightly sweet | Not sweet |
| Solubility | Soluble in water | Lower solubility |
| Fermentation Rate | Can be fermented more quickly | Fermented more slowly in the distal colon |
| Application | Flavoring, sugar substitute | Fat replacement, texture modifier |
| Gel-forming | Forms a creamy gel network | Forms a more stable gel |
Sourcing and Use of Inulin
Commercially, inulin is most commonly extracted from chicory root. The process involves harvesting the roots, slicing and washing them, and then soaking them in hot water to extract the inulin, which is then purified and dried. While chicory is the primary source, inulin can also be found in other foods such as Jerusalem artichokes, garlic, and onions. It is used as a functional ingredient in various food products, including yogurts, bakery items, and beverages. In supplement form, it is available as a powder or in capsules, typically with dosages ranging from 3 to 15 grams per day.
The Importance of a Reliable Source
Given the variability in inulin's properties based on its source and processing, it is important to obtain it from a reputable manufacturer. For a deeper understanding of the functional and technological properties of inulin, interested parties can refer to the comprehensive review on ResearchGate. The CAS number helps ensure that a standard, reliable product is sourced for any application, from a laboratory setting to a food production line.
Conclusion
The CAS number of inulin is 9005-80-5. This unique identifier provides a reliable, unambiguous way to reference the prebiotic fiber across scientific, regulatory, and commercial fields. While inulin is a single chemical identity, variations in its properties exist depending on its chain length and source, with chicory root being the primary commercial origin. The CAS number is therefore an essential tool for chemical consistency and transparency, ensuring that when we talk about inulin, everyone is on the same page regarding its fundamental chemical identity.
