100% derived from chicory root, this type of inulin has the highest level of texturizing properties. It has a very high purity developed to improve the texture of a range of food applications giving it a fatty sensation in the mouth. Neutral flavour.
Use: Add to a liquid and stir vigorously, heat to between 50 and 70 °C for better dispersion. Once added to the liquid, leave the mixture at 5°C for 2 hours until fully hydrated. Subsequently, it can be frozen without losing any of its properties.
Remarks: Good texturizing capacity providing a fatty sensation to the liquid to which it is added, achieving cremeaux with a cutting texture in high doses. Good solubility in hot temperatures (60°C). From 70°C, it starts to decompose and loses its texturizing properties. Thermo-reversible between 35 and 40°C. Prevents syneresis in defrosting.
Elaborations: Creams and cremeaux without fat. Reduction or substitution of the fatty part of mouse, oven baked goods, ice creams, creams and recipes in general.
Recommended Dosage: 50 - 200g/kg
Suitable for vegetarians, vegans. Halal and Kosher certified.
Allergens: No allergens
Product of Spain.
Sosa Ingredients is one of the leading manufacturers of premium ingredients for gastronomy and pastry.
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Inventory Last Updated: Jan 09, 2025
