Features
It has the property of forming gels that retain a lot of water. Great for thickening and gelling needs. Substitute for flours and starches. As it is neutral in flavor and color, InuH can be used both in savory and sweet preparations. Totally transparent.
It dissolves at 60ºC (140ºF) and it is thermo reversible again between 35-40ºC (95-104ºF). Avoids syneresis in thawing.
PAC 5%
POD 0%
Solids 95%
Presentation in powder form, of neutral taste and aroma.
Applications
Great for any preparation with aqueous or fatty content. Substitute for fats in mousse, ice cream and creams in general, but also excellent in baked doughs as a bulking agent.
Once InuH has been integrated into the liquid by blending, let the mixture set at 5ºC (41ºF) for 2 hours so that it acts correctly, then it can be frozen or used directly.
Curiosities
Its name comes from the first plant in which it was isolated in 1804, although it is mainly extracted from the root of chicory. InuH is high-yielding inulin, since after its extraction, the longest chains of fructose are separated and selected. It has a glycemic index of 5 and works well in media with pH above 4.
Dosage
50 – 200 gr / Kg
At concentrations of 5%, it already offers a greasy sensation in the mouth.
