Effect of water content and molecular weight on the moisture isotherms andglass transition properties of inulin

Inulin is being used more and more in foods due to its ability to add funct ionality either as a sweetener or fat replacer and also for its nutritional benefits. Ln this research, moisture sorption isotherms and glass transiti on temperature (T-g) as a function of moisture content and molecular weight for four inulins were determined. The T-g of the inulins was related to mo isture content and also molecular weight. As with maltodextrins, the extent of lowering T-g was directly related to the average chain length (lower T- g with lower chain length). The sorption properties are also similar to mal todextrins, thus inulin may be useful in providing similar functionality as maltodextrins with almost no calories (1.5 kcal/g).