HOT INULIN

Format: 500g
Code 48692
Standard code 39460
Packaging 6u
Format: 3kg
Code 53446
Standard code 37372
Packaging 2u
Fiber from chicory root. Soluble fiber content 96.7%.
Mode of use
Soluble/dispersible in liquids with strong agitation. For its complete dissolution it is recommended to heat the mixture between 50-70 °C. Subsequently cool the mixture to 5 °C for at least 2 hours for complete hydration. It has a gel-forming property that retains large quantities of water. Applicable in any preparation with aqueous or fatty content.
Dosage
Creams and creams: 5 - 20%. Mousses: 5 - 10%. Ice creams: 5 - 15%.
Inulina.
Hydrate cold with strong agitation for one minute (mixer), act lukewarm and let it rest for a minimum of 12 hours in the refrigerator. 100% freeze after 12 hours of rest in the refrigerator. It is thermo-reversible between 35 and 40°C. Prevents syneresis during thawing.
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Features
Properties
Elaborations
Features
Great fat substitute
Hot Inulin is a natural fiber extracted from roots and tubers, ideal for improving the texture of liquids when applied at temperatures between 60 and 70 °C with strong agitation for proper hydration. This product offers excellent texturizing capabilities, providing a fatty sensation to the liquid in which it is incorporated. At maximum doses, it allows you to obtain creamy liquids and even cutting textures, without adding flavor or color. With an Anti-Crystallizing Power (PAC) of 5% and a Sweetening Power (POD) of 0% in relation to sucrose, it is perfect for applications that require stability in freezing, since its texture does not change under these conditions. It is thermoreversible, heating up above 35-40 °C.

Resistance to freezing

High

Hydration

Hot

Temperature resistance

Thermo-reversible

Application medium

Liquids

Properties Provides a greasy sensation

  • 100% vegetable origin.
  • Great fat substitute: providing a fatty sensation and at the same time making preparations lighter.
  • It provides neither flavor nor color.
  • Maintains the texture of the products when defrosting.
  • It works with acidic preparations.
  • Allows partial or total substitution of fats and solids such as sugars in different preparations.
Elaborations
Possible
Elaborations
Fat substitute in mousse, ice creams and creams. Fat-free creamy. Bulking agent. If you are looking to add creaminess to creams and custards without varying the recipe, we recommend a dosage of around 5% to 10%, this will help to increase the creamy texture. If you are looking to replace part or all of the fat in a recipe, such as butter or cream, we recommend higher proportions, between 10% to 20%.
SEE MORE RECIPES
Texturizing

Margarita
Texturizing

Chocolate and Baileys Ice Cream
Texturizing, Technical Sugars

Chocolate Liquorice Ice Cream
Texturizing, Freeze-dried and crispies, Technical Sugars

Black Forest Tartlet
Concentrated Pastes, Texturizing

Blackcurrant and Chocolate Entremet
Texturizing

Vegan Petits Gâteaux with Pistachio and Berries
Texturizing

Manjari Chocolate Creamy
SEE MORE RECIPES

Frequently Asked Questions

What are the main advantages of hot inulin in preparations?
Hot inulin is an excellent fat substitute, providing creaminess and a fatty sensation without the need to add traditional fats such as butter or cream. In addition, it prevents syneresis (water loss) during thawing, which maintains the stability of frozen preparations.
How does hot inulin behave under freezing and thawing?
Hot inulin is 100% freezable after 12 hours of resting in the refrigerator and is thermo-reversible between 35 and 40°C. This means that it maintains its texture during freezing and thawing, without altering.

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