Inulin from Chicory | 1kg

Inulin is classified as a functional food. It comes in the form of a white powder that has the ability to absorb water. In this way, it can be used to gel and thicken dishes. Thus, it allows you to limit the addition of fats and reduce the caloric content of meals. It has a neutral taste and smell, which increases the possibility of using it in the kitchen. It is obtained from plant materials. Its source is, among others chicory root, Jerusalem artichoke rhizome, dandelion and agave.

Chicory inulin application:

Due to the high solubility of inulin in water, it can be added to milk drinks and juices. It delicately enriches their taste, giving them sweetness. In this form, it can be consumed as a prebiotic. Perfect for sweetening coffee or tea. When added to a sauce or soup, it will give your dishes a creamy texture. It can also be used for baking bread and cakes. Thanks to it, the bread will stay fresh longer and the cookies will be crisper. It's a good idea to use it as a stabilizer to make homemade mayonnaise.

Consume 20g a day - mix the powder with about 100-150ml of cool water or your favorite drink, mix thoroughly. Consume immediately after preparation.

What is inulin?

Inulin comes in the form of a powder that resembles starch. It is a reserve material of plants. It protects them against drying and overcooling. It mainly accumulates in roots, tubers and rhizomes, less often in leaves. Inulin is obtained by extraction method most often from chicory, Jerusalem artichoke (Jerusalem artichoke), dandelion root, and also from agave. The source of inulin, although it is present in smaller amounts, is also artichoke, wheat, onions, bananas and dates. This substance has a neutral taste and smell. When subjected to hydrolysis, it acquires a sweet taste. When added to food, it can replace sugar and fat. It consists of glucose and fructose molecules. It is not digested by our body, which is why it plays a similar role to fiber. It dissolves easily in warm water.

Why are glucose, fructose, and sucrose listed among the ingredients?

These are naturally occurring sugars/disaccharides that arise during the production of inulin! To obtain "pure" inulin, for example, chicory root is subjected to extraction (to obtain/extract this pure inulin) and the drying of inulin - then hydrolysis occurs, and the individual inulin particles break down into smaller particles - such as fructose, glucose - hence the mention: 92% inulin (because that is how much there actually is - that is, there is 92% dry mass inulin), and the rest are sugars/disaccharides that are production residues.

Many producers do not list these sugars, but from the nutritional values per 100g, you can always see that 8g are sugars - exactly the same as in the inulin we sell.