Inulin from Chicory | 1kg

Inulin is a functional food that comes in powder form and can absorb water. As such, it can be used to thicken dishes and reduce the addition of fats. It has a neutral taste and smell, which enhances its versatility for use in the kitchen.
It is derived from plant materials such as chicory root, Jerusalem artichoke, dandelion, and agave.

What is inulin?

Inulin is a powder similar to starch and serves as a reserve material for plants. It is mainly found in roots, tubers, and rhizomes. Inulin is extracted, often from chicory, Jerusalem artichoke, dandelion root, and agave. Other sources include artichoke, wheat, onions, bananas, and dates. This substance has a neutral taste and odor that can taste sweet when hydrolyzed. Inulin can be used as a substitute for sugar and fat in food.
It dissolves easily in warm water.

Chicory inulin application:

The high solubility of inulin in water makes it suitable for adding to milk drinks and juices, contributing to taste. Perfect for sweetening coffee or tea. When added to sauces or soups, it gives dishes a creamy texture. It is also suitable for baking bread and pastries as it keeps bread fresh longer and makes cookies crispier. It can also serve as a stabilizer for homemade mayonnaise.

Description

Inulin occurs in the roots of plants such as chicory, topinambour, sweet potato, dandelion, black salsify, and artichoke that grow in cold climates.

Our inulin is made from chicory root.
Inulin has a white color and is highly soluble in water.
Inulin can be used as a thickener for soups and sauces and as a sweetener. Chicory root-derived inulin is applied in products like bread and pastry goods, dairy products, breakfast cereals, and bars.

Application

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

Ingredients

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

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 undergoes extraction (to obtain/extract this pure inulin) and drying - then hydrolysis occurs causing individual particles of inulin to break down - like fructose, glucose - hence listing: 92% inulin (meaning there is 92% dry matter), the rest are sugars/disaccharides as production residues.

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