🌱 SaporePuro Short-Chain Inulin

SaporePuro Short-Chain Inulin appears as an ivory-colored powder with a neutral taste and a fine, impalpable texture. It is a soluble, prebiotic fiber, naturally present in numerous tubers and plants such as Jerusalem artichoke, agave, white truffle, and chicory. The most neutral and stable variant is extracted from the latter, making it ideal for use in food products and supplement formulations.

This is a highly versatile fiber, used in ice cream making, baking, and cooking to improve the texture, creaminess, and stability of preparations, as well as in the supplements industry as a source of functional fiber.

⚙️ Characteristics and uses

Short-chain inulin is valued for its high solubility and functional properties, which allow it to act as both a sugar and a fat, depending on the dosage. It provides no significant calories and, when mixed with water, can form a paste capable of partially replacing fatty ingredients such as butter or oil.

• In ice cream making, it is an excellent lactose-free solids support, improves the creaminess of ice creams and sorbets, lowers the freezing point of water, and reduces the formation of ice crystals. It promotes overrun during churning, stabilizes emulsions, and enhances aromas, resulting in a softer, more homogeneous ice cream that is stable against thermal shock.

• In baking, it preserves the moisture of biscuits and cakes, improves the workability of dry doughs (such as shortcrust, pâte brisée, and biscuit doughs), and is an effective binding agent for creams and homemade preparations. However, it loses some of its effectiveness in the presence of yeast.
  

✨ Technological properties

Short-Chain Inulin has low sweetening power, equal to approximately 10% compared with sucrose, but it proves extremely useful in food formulation. In fruit-based ice creams and sorbets (1–2% of the mixture’s weight), it provides solids, improves the structure, and contributes to the creaminess of the finished product.

In cooking, it can replace some of the sugars, increase the volume of doughs, and lower the freezing point, enhancing the antifreeze effect of sugars such as dextrose.

EXPIRY: when stored in a cool, dry place, it maintains its stability for up to 60 months from the production date. After each use, reseal the package and keep it in a clean, cool environment. Handle only with perfectly clean and dry tools. Before each use, nevertheless check the product’s storage condition

NON-GMO: this product does not contain, consist of, or result from genetically modified organisms, in accordance with the provisions of EC Regulation 1829/2003 and EC Regulation 1830/2003, as subsequently amended. Product is not hazardous under normal conditions of use.

CONTAMINANTS: -

ALLERGENS: In accordance with Annex II of EC Regulation 1169/2011:

Contains as an ingredient: -

May contain traces of: MILK

GLUTEN-FREE : In accordance with EC Regulation 828/2014, it may be labeled “Gluten free” as the product may contain accidental gluten contamination up to a maximum of 20 mg/kg.