Derived from chicory root, oligofructose is a partially hydrolized inulin that is slightly sweeter than inulin.
It is more soluble than sucrose and provides 30 - 50% of the sweetness of table sugar. Oligofructose contributes to the softness of baked goods, depresses the freezing point in frozen desserts, provides crispness to low fat cookies, and acts as a binder in nutritional or granola bars, in much the same way as sugar, but with the added benefits of fewer calories, fiber enrichment and other nutritional properties.
Oligofructose is often used in combination with high intensity sweeteners to replace sugar.
Use: Integrate to any cold or hot elaboration without previous hydration.
Remarks: Low texturizing capacities, very good solubility in cold.
Suitable for vegetarians, vegans.
Allergens: No allergens
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Inventory Last Updated: Feb 08, 2023