Hot Inulin is a natural fibre extracted from chicory root, specially designed to provide structure, creaminess and fat-replacement properties in hot applications. It improves mouthfeel, enhances stability and adds body without affecting flavour, making it ideal for reducing fat content while maintaining a smooth and creamy texture in both sweet and savoury preparations.
Use
Fat substitute in mousses, ice creams and creams. Ideal for creating creamy textures without adding fat and for use as a bulking agent in pastry and confectionery applications.
Soluble/dispersible in liquids with strong agitation. For complete dissolution, it is recommended to heat the mixture between 50–70 °C and subsequently cool it to 5 °C for at least 2 hours for complete hydration. It has gel-forming properties capable of retaining large quantities of water and can be applied in preparations with aqueous or fatty content.
Technical
