Louis Francois Inulin is a pure chicory-root fibre used to add body, improve moisture retention, and support sugar or fat reduction in pastry, frozen desserts, confectionery, and beverages. It has a neutral to slightly sweet taste and helps build a smoother texture while adding prebiotic fibre.
Use
Disperse into the liquid phase with moderate heat and stirring. For easier incorporation, premix with part of the sugar or other dry ingredients before adding to liquid. Allow up to 2 hours for full hydration.
Recommended Dosage
Use at 2 to 10% of total recipe weight, depending on the application and the amount of fibre, body, or sugar reduction you want. Start lower in recipes that are new to added fibre.
Applications / Practical Uses
- Reduced-sugar batters, doughs, and sponge cakes for added softness and body
- Fruit fillings, caramels, and fibre-enriched confectionery
- Ice cream and frozen desserts for better creaminess and reduced iciness
- Smoothies, shakes, and beverages for soluble fibre with minimal flavour impact
- Vegan or functional recipes where you want some fat or sugar replacement
Observations
Fine white to slightly yellow powder with a mild sweetness and no noticeable odour. It is a pure inulin with no additives, has low glycemic impact, and is well suited to clean-label, plant-based, and functional formulations. It needs heat and/or sugar to disperse properly and takes about 2 hours to fully rehydrate.
Differences from Other Ingredients
Compared with cold-soluble inulins, this pure inulin contains no added sugar, giving you more control over sweetness and formulation. The tradeoff is that it needs heat and/or sugar, plus resting time, to hydrate properly. That makes it a better fit for professional recipes where ingredient purity and recipe control matter more than instant dispersion.
Origin
Extracted from chicory root.
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Inventory Last Updated: Jun 21, 2026
