OLIGOFRUCT

Format: 500g
Code 41551
Standard code 38863
Packaging 6u
Fiber from chicory root. Soluble fiber content 80.5%.
Mode of use
Soluble/dispersible in cold or hot liquids without previous hydration , by means of slight agitation. Good dissolution in cold so it allows to replace part or all of the sugar in preparations without the need of heating.
Dosage
Meringues: 5 - 10%. Ice creams and sorbets: 5 - 20%. Biscuits 5 - 15%.
oligofructose
Low texturizing capacities, very good cold solubility.
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Features
Properties
Elaborations
Features
Fiber substitute for sugars
Oligofructose is a highly soluble product, ideal for replacing sucrose in various food applications due to its high degree of sweetness. Extracted from roots, this natural fiber is composed of 100% oligofructose, with a Sweetening Power (POD) of 50% and an Anti-Freezing Power (PAC) of 45%. With a solids content of 97%, it is an excellent choice for improving the texture and sweetness of sugar-reduced products, while maintaining a balanced and natural organoleptic profile.

Resistance to freezing

High

Hydration

Cold

Temperature resistance

Application medium

Liquids

Properties Improves the nutritional value of recipes

  • 100% vegetable origin.
  • Easily soluble when cold.
  • It allows to reduce sugar in the elaborations.
  • It does not add flavor or color.
  • Maintains the texture of the products when defrosting.
  • It works with acidic preparations.
  • Fiber from chicory root.
  • Improves the nutritional value of recipes.
Elaborations
Possible
Elaborations
Oligofructose is ideal for replacing traditional sugars in a wide range of sweet preparations, improving the nutritional value of recipes. In meringues, mousses and creams, it adds sweetness without compromising the light and fluffy texture expected from these products. In ice creams, it improves creaminess while reducing sugar content, and in baked doughs such as sponge cakes, it maintains moisture and softness.
SEE MORE RECIPES
Texturizing

Pistachio Glaze
Texturizing

Almond Praline Mousse
Texturizing

Almond Sponge Cake
Nuts, Texturizing

Bûche de Neulas
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Frequently Asked Questions

What is the recommended dosage?
The dosage varies according to the type of preparation: Meringues: 5-10% Ice creams and sorbets: 5-20% Biscuits: 5-15%.
How does oligofructose affect the texture of preparations?
Although oligofructose has low texturizing capacities, it contributes to maintain smoothness and creaminess in preparations such as ice cream and cakes.
Can oligofructose be used in acid preparations?
Yes, oligofructose works well in acidic preparations, making it an excellent choice for recipes such as sorbets and mousses.
What advantages does oligofructose offer in terms of nutrition?
In addition to reducing sugar in recipes, oligofructose improves the fiber content of products, contributing to a healthier nutritional profile.

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