Features
Good cold solubility. It has the property of forming structures that retain a lot of water. With great thickening and gelling properties, it is an excellent substitute for flours and starches.
It is thermo reversible again between 35-40ºC (95-104ºF). Avoids syneresis in freezing-thawing.
PAC 6%
POD 10%
Solids 95%
Presentation in powder form, of neutral smell and taste (being slightly sweet). Totally transparent in dissolving.
Applications
Any preparation with aqueous or fatty content. Substitute for fats in mousse, ice cream and creams in general, but also valuable in baked products as a bulking agent.
Once InuC has been integrated into the cold liquid by blending, mature the mixture at 5ºC (41ºF) for 2 hours so that it acts correctly. 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 a fiber found in certain plants such as chicory. It has a glycemic index of 14 and works well in non-acidic media (pH higher than 4); in any fructan, at lower acidities inulin is hydrolyzed transforming into fructose, losing its functional properties.
Although it has been used in the food industry and in the ice cream parlors for some time, it is increasingly present in restaurants and pastries due to the evolution of market needs towards lighter, tastier and healthier elaborations.
Dosage
50 – 100 gr / Kg
