Inulin Powder From Sunchokes

Does anyone know how inulin powder or Sunchoke syrup is made?

I dont know much on the subjet. BING-4 hour body by Timothy Ferriss. He has some info on the subjet. Its my understanding that it can be a good source of fiber and lead to a healthy evacuation process. Hope this helps a little. Garth

Jeffery - I've thought of the possibility as well for the futuretimes, whatever they may be...the sunchokes need to have some time to be able to change/convert the inulin to fructose. This can be accomplished by some storage, like curing sweet potatoes and/or very slow cooking - steaming, baking, etc. Then, probably like making flour, dehydrate and grind. There are some references here on the Permies forum for making sunchoke flour, just search 'sunchokes' or 'Jerusalem Artichokes', or even 'Sunchoke Flour', I think, that's where I've seen them.

I also think, you could do much the same way with sunchokes as you could/would with Yacon roots to make Yacon syrup, I have information on the Yacon, if you'd like it or you might do a Google search for 'Yacon Syrup'... This is the info that I have that I just found on Google, click this link ~ http://permaculturesunshinecoast.org/2011/08/02/yacon-syrup/

Check the Jerusalem artichoke episode
http://m.youtube.com/watch?v=9aHl5fY_VzQ&feature=plpp&p=PLP7CpMQFBDG6GYSQnN6Dr3tr3IBEAGgKz

I have seen jchokes in a lot of documentation. Those roots go back. As a use as a flour it is a super food. Flatulence perhaps comes if you are detoxing something that needed to be moved out. It's okay, let it go. Jerusalem here is a colonial times form of Girasole. Italians word for sunflower.

Ideally, you need to harvest them before frost and process them pretty quickly. Once they have been chilled or removed from the plant, conversion toward fructose begins. If you wait too long, you end up with a fructose / fos syrup. You also need to reduce to syrup with minimum heat, because heat also causes conversion. Basically, press out the liquids and remove water over very low <170F heat. It is a lot of work for not much syrup unless you are set up to process large quantities of chokes.

As far as I can tell, the powders are probably produced by freeze drying and grinding.