COLD INULIN

Format: 500g
Code 50063
Standard code 39461
Packaging 6u
Format: 10kg
Code 45478
Standard code
Packaging 1u
Fiber from chicory root. Soluble fiber content 90%.
Mode of use
Soluble/dispersible in cold or hot liquids with gentle stirring. For complete hydration, it is recommended to cool the mixture to 5 °C for a minimum of 2 hours.
Dosage
Meringues: 5 - 10%. Mousses: 5 - 10%. Ice creams and sorbets: 5 - 20%.
inulin
Dietary fiber with prebiotic activity derived from fructose extracted from roots and tubers. 100% freezable always after 12 hours of resting in the refrigerator.
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Features
Properties
Elaborations
Features
Provides a creamy texture that allows for the addition of solids
Cold Inulin is a natural fiber extracted from roots and tubers, designed to improve the texture of both hot and cold liquids by means of strong agitation. This ingredient provides a slightly fatty sensation, enriching the texture of preparations without the need to add additional fats. Thanks to its good cold dissolution, inulin can replace part of the sugar in various preparations, maintaining a smooth and uniform profile. With a Sweetening Power (POD) of 10% and an Anticrystallizing Power (PAC) of 6% in relation to sucrose, it is ideal for those seeking to reduce sugar content without compromising the quality of the final product.

Resistance to freezing

High

Hydration

Cold

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Reduce or substitute sugars

  • 100% vegetable origin.
  • Creaminess.
  • Allows to reduce sugar in elaborations.
  • It provides neither flavor nor color.
  • Maintains the texture of the products when defrosting.
  • It works with acidic preparations.
Elaborations
Possible
Elaborations
Inulin does not add flavor but offers a texture and palatability very similar to fats, making it ideal for use in dairy products and ice cream, where it can replace fats without compromising quality. It is also perfect for reducing the sugar content in meringues, mousses, creams, ice cream, and other sweet preparations, providing a fatty sensation that also allows reducing the amount of fat in the recipe, thus improving the nutritional profile of the final product.
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Texturizing, Nuts

Peanut, Caramel, and Chocolate Bar
Technical Sugars, Texturizing

Mango and Coconut Sorbet
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Vegan Lemon Mousse
Texturizing

Vegan Petits Gâteaux with Pistachio and Berries
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Frequently Asked Questions

What is the difference between cold inulin and hot inulin?
One of the main differences between these two inulins is their composition. Cold inulin is composed of 90% fiber and 10% sugars, while hot inulin is 99% fiber, so cold inulin is sweeter. Another difference is the texture it provides. Hot inulin provides more of a fatty feel than cold inulin. In addition, cold inulin dissolves without the need for heat, whereas hot inulin needs to be heated to between 60 °C and 70 °C.
What is cold inulin and where does it come from?
Cold inulin is a soluble fiber extracted from chicory root. It acts as a texturizing and stabilizing ingredient in hot and cold preparations, reducing fats and sugars without affecting the texture of the product.
Does cold inulin affect the flavor or color of preparations?
No, cold inulin contributes neither flavor nor color, which allows its use in a wide range of products without altering the organoleptic profile of the recipes.

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