It is a fibre extracted from the root of the chicory. It is not sweet since it is composed by the chains of long fibres and therefore, gives a contribution of texture similar to fat. It is possible to be used as substitute of fat in meat products, in creams and desserts in which more palatability and greasiness is looked for. Inulin slows digestion, including the digestion of carbohydrates. This allows sugar to be released slowly without spiking, which promotes healthy blood sugar levels

Origin : 100% chicory root.
Function : Gives texture only.
Can replace fat in some meat products, custard creams and products in which we look for
more texture and smoothness.
Use : Use a mixer to add on the Texture Inulin.
Let rest at least 3h for complete hydration. Our tip:12h rest.
Technical input : This Inulin is not sweet as it is composed of the chains of long fibres.
Gives a texture similar to a fat.
Emulsifier and Stabilizer in ice-creams.

Recommended dosage:
 50 g to 200 g per L

Ingredient

100% Inulin.