Inulin from Chicory 500g

Inulin is a functional ingredient available in the form of a white powder and can absorb water. It is often used to thicken dishes, which can help reduce the amount of added fats and calories. Inulin has a neutral taste and odor, making it versatile in the kitchen. It is derived from plant sources such as chicory root, Jerusalem artichoke, dandelion, and agave.

What is inulin?

Inulin is a powder that resembles starch and acts as a storage material for plants. It is mainly found in roots, tubers, and rhizomes, but also in smaller amounts in leaves. Inulin is obtained through extraction, usually from chicory, Jerusalem artichoke (Jerusalem artichoke), dandelion root, and agave. Artichokes, wheat, onions, bananas, and dates also contain this substance. Inulin has a neutral taste and odor. Upon hydrolysis, it takes on a sweet flavor and can replace sugar and fat in foods. It consists of glucose and fructose molecules.

Chicory inulin application:

Thanks to its high solubility in water, inulin is often added to milk drinks and juices for subtle flavor enhancement. Ideal for coffee, tea, sauces or soups to achieve a creamy texture. Additionally, it is used when baking bread and pastries. It helps keep bread fresh for longer and makes cookies crunchier. Inulin can also serve as a stabilizer for homemade mayonnaise.

Description

Inulin is found in the roots of plants such as chicory, Jerusalem artichoke, sweet potato, dandelion, black salsify, and artichoke that grow in cold temperate climates.

Our inulin is made from chicory root.
Inulin has a white color and is highly soluble in water.
Inulin plays a role as fiber.

Application

Mix daily 20g of inulin powder with about 100-150ml of cool water or your favorite beverage and consume immediately after preparation.

Ingredients

92% inulin, glucose*, fructose*, sucrose*; *not added, natural sugars from inulin

Why are glucose, fructose, and sucrose listed under ingredients?

These are naturally occurring sugars that arise during the production of inulin. To obtain "pure" inulin, extraction methods are applied to sources like chicory root. This results in hydrolysis where individual particles break down into smaller particles such as fructose and glucose.