Inulin Food Service

Inulin Chef Lab is a soluble dietary fiber (fructooligosaccharide) extracted mainly from chicory roots. In technical cuisine and ice cream making, it is highly valued as an exceptional functional ingredient, as it improves the texture and body of preparations without the need to add extra fats or sugars.

It is a key ingredient in healthy and modern cuisine, acting as a bulking agent that mimics the mouthfeel of fat, providing creaminess and smoothness with a very low caloric contribution.

FORMAT: 1000 g

INGREDIENTS: Pure inulin (extracted from the root of Cichorium intybus).

DOSAGE AND USE: It comes as a fine white powder. Although soluble in cold preparations, its dispersion and functionality improve significantly when heat and mechanical agitation are applied.

• Recommended dosage: 20–50 g/kg to improve texture. For total fat replacement or a prebiotic effect, it can be used at up to 100 g/kg.
• Preparation: Mix with the dry ingredients and disperse in the liquid. For complete hydration, heat the mix above 60 °C.

TECHNICAL PROPERTIES:

• Fat Substitute: Creates a network of microcrystals that mimics the texture of cream or butter in the mouth, without adding heaviness.
• Low Sweetening Power (POD): Approximately 10% as sweet as sugar. Adds solids with very little sweetness.
• Anti-Freezing Power (PAC): Has very little effect on the freezing point, helping provide stability and body to ice cream.
• Prebiotic Fiber: Supports intestinal health and has a very low glycemic index.
• Moisture Retention: Excellent for preventing cakes and doughs from drying out over time.

APPLICATIONS:

• Ice Cream Making: Low-fat or vegan ice creams where a creamy texture is desired.
• Pastry: Partial replacement of fats in doughs, fillings, and ganaches.
• Mousses and Foams: Stabilizes air bubbles and improves mouthfeel.
• Sauces and Creams: Adds body and smoothness without the need for dairy products or heavy starches.
• Low-Glycemic Formulations: Ideal for products designed to reduce glycemic impact.