Balanced Food
Reduce the caloric value of your products
Orafti® ingredients (inulin and oligofructose) provide manufacturers with a unique combination of technological, nutritional and health benefits. They can improve the taste and texture of a product whilst providing additional health benefits to consumers.
From a nutritional point of view, inulin and oligofructose behave very similar. However, it is the combination of their technological qualities together with their nutritional and health benefits that gives inulin and oligofructose their unique character and both are perfectly suitable for ingestion by diabetics, since they do not influence the glycaemia (blood sugar level).
Inulin can stabilise water into a creamy structure with the same mouthfeel as fat. This enables product developers to replace part of the fat content with Orafti® inulin and reduce the caloric value of products. Without compromising the taste, this results in a smooth, creamy texture. For this reason, inulin is often used for its fat replacing and stabilising properties.
The technological characteristics of oligofructose can be compared to those of sugar.
In particular, Orafti® oligofructose is a natural sugar replacer and has a moderately sweet taste - 30% of the sweetness potential of sucrose - without any lingering aftertaste.
It offers a 50% reduction in calories compared to sugar, has prebiotic benefits and also the ability to mask off flavors/off notes associated with high intensity sweeteners. Sucralose, for example, is known to have a slight licorice off note which can be masked by the addition of oligofructose and so results in a more natural, sugar-like sweetness profile.
Alternatively, combinations of oligofructose with nutritive sweeteners as fructose and saccharose are successfully applied in naturally sugar reduced food products.
Oligofructose Chicory root Fiber Prebiotic Food Ingredient Inulin Digestive Health Bone Health Weight Management Calcium Food Supplements Fibre
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