Pure inulin powder - 250gr

Inulin is presented as an ivory colored powder. He's a guy of soluble fiber commonly found in a multitude of vegetables. THIS INULIN IS SHORT CHAIN. As with all fibers e sugars, even inulin, always and only used in the dosage recommended (1% of the flour used) is a valid aid in the preparation of cakes, muffins, shortcrust pastry and homemade creams; in fact, it helps to preserve moisture in cakes and biscuits and is a effective binding agent for creams. Does not increase calorie intake and emulsified with water can go to create a paste that can go to replace fats such as butter and oil. In preparation of ice creams and sorbets it is an excellent support of solids without the addition of lactose and gives greater creaminess to the ice cream. TYPE: SHORT CHAIN. DOSAGE: according to recipes. FORMAT: 250 g FIELDS OF USE: food - supplements. -- TECHNICAL CHARACTERISTICS: inulin powder is a soluble fiber and prebiotic, like many fibers indigestible by the human body, composed of long chains of fructose. It is contained in several tubers and vegetables such as Jerusalem artichokes, agave, chicory and truffles white. The most neutral comes from chicory. It is also used for the production of supplements, it comes as a color powder whitish, with a neutral flavor and an impalpable consistency. ICE CREAM: in the preparation of ice cream and sorbets it is excellent support of solids without added lactose and gives greater ice cream creaminess. It can behave both like sugars and like the fats according to the dosage used. It can replace part of the sugars by ballasting the mixture e increasing its volume, helping to lower the point of freezing of the water, but enhancing the capacity antifreeze of some sugars used in ice cream, such as dextrose. The sweetening power is very low, equal to about 10% compared to that of sucrose. It is particularly used in based ice creams fruit and sorbets (as a percentage of 1-2% of the weight of the mixture), in how usually deficient in total solids. The inulin in ice cream can be said to facilitate the absorption of air during the mixing of the mixture favoring the overrun, inhibits the formation of ice crystals in the finished product e improves the consistency of the ice cream, stabilizing its emulsions and enhancing its aroma. It therefore guarantees an ice cream, soft and creamy homogeneous, more stable to thermal shocks. PASTRY: due to its neutral taste it is used for doughs of baked goods, making them more workable. While it loses by efficacy in the presence of yeast.