Abstract: The invention describes a method for obtaining inulin which comprises: a) finely comminuting inulin-containing plant material, wherein particle sizes of the plant material are generated which are smaller than the size of the inulin-containing plant cells, b) suspending the finely comminuted plant material in a liquid, wherein inulin is released from the plant material and suspended in particulate form in the liquid, c) separating off plant particles from the liquid, wherein the inulin which is suspended in particulate form remains in the liquid, d) separating off the inulin which is suspended in particulate form from the liquid. The method is suitable in particular for obtaining inulin from artichoke roots.

Abstract: The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

Abstract: The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

Abstract: The invention relates to a method for separating off coloring components from aqueous plant extracts in which magnesium ions (Mg2+) are added to the plant extract, at least one alkaline component is added to the plant extract, a precipitate is formed, and the precipitate formed is separated off from the plant extract.

Abstract: The invention describes a method for obtaining inulin which comprises: a) finely comminuting inulin-containing plant material, wherein particle sizes of the plant material are generated which are smaller than the size of the inulin-containing plant cells, b) suspending the finely comminuted plant material in a liquid, wherein inulin is released from the plant material and suspended in particulate form in the liquid, c) separating off plant particles from the liquid, wherein the inulin which is suspended in particulate form remains in the liquid, d) separating off the inulin which is suspended in particulate form from the liquid. The method is suitable in particular for obtaining inulin from artichoke roots.

Abstract: The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

Abstract: The invention relates to a method for separating off coloring components from aqueous plant extracts in which magnesium ions (Mg2+) are added to the plant extract, at least one alkaline component is added to the plant extract, a precipitate is formed, and the precipitate formed is separated off from the plant extract.

Abstract: The invention relates to a long-chain inulin and its preparation from artichoke roots, to its use in foodstuffs and cosmetic preparations and to foodstuffs and cosmetic preparations which comprise the long-chain inulin.

Abstract: The method for the production of starch from grain or ground grain products by the wet process comprises a brief steeping of the raw material during which the morphological structures are not broken down by chemical or microbiological processes, and of a comminution of the steeped raw material in a high-pressure apparatus equipped with a splitter head. In this high-pressure apparatus, the steeped raw material is subjected to a pressure of at least 10 bar, fragmented under the action of high shear forces, and exposed to the atmosphere, thus causing the necessary structural breakdown between the starch grains and the protein. For shelled corn after the addition of process water, the shelled corn is fed to a heated pressure steeping apparatus. After a maximum of three hours at a pressure of 10 to 15 bar, the necessary moisture absorption is achieved. Excess water is fed to an evaporator. A pressure reducing apparatus at the output of the steeping apparatus produces a preliminary fragmentation of the corn grains.