OLIGOFRUCTOSE

Olif is a natural sweetener with sugar-like properties. You can combine it with high-intensity sweeteners to create a more balanced and sweet product without an unpleasant taste.

With a simple and direct use, just add into a recipe at the moment of the elaboration process where the sucrose would be integrated.

Olif is a non-digestible chicory-derived carbohydrate that can be used to enrich the fiber content of a wide variety of food and beverage products. It is more soluble than inulin and, therefore, it is widely used in ice cream, yogurt and other dairy products on a regular basis; to reduce sweetness or improve nutritional properties.

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Categories: Compotes, jellies, jams and chutneys, Fibres, Gelled

Description
Additional information

Features

Very good solubility in cold and hot liquid without prior hydration.
Thanks to its high sweetening power, it is a substitute for sucrose, although it has low or no texturizing capacity.

PAC 45%
POD 50%
Solids 97%

Available in powder form, of neutral smell and taste (moderately sweet).

Applications

It replaces sucrose in pastry elaborations, to get a reduced sweetness and improve the nutritional properties of the final product.

Curiosities

Oligofructose is a derivative of inulin, obtained through the partial hydrolysis of inulin chains. Therefore, as in the case of inulin, it 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.

It has a glycemic index of 20, and it is increasingly present in industrial and pastry products as a sugar replacement, especially in markets where having a clean label is highly valued.