Inulin 100% derived from chicory root.
PROPERTIES:
95% solids / PAC = 5% / POD = 0%. This type of inulin has the highest level of texturising 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 texturising 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 texturising properties. Thermo-reversible between 35 and 40 °C. Prevents syneresis in defrosting.
