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Inulin


Orafti® inulin is a white, odourless, soluble powder with a slightly sweet taste and no aftertaste. It is a mixture of oligo- and polysaccharides which are composed of fructose units connected by ß (2-1) links. Almost every molecule is terminated by a glucose unit. The total number of fructose or glucose units (Degree of Polymerisation or DP) of chicory inulin ranges mainly between 2 and 60.

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® and reduce the energy content of products, while maintaining a smooth, creamy texture. 

Inulin can be used to improve the body and mouthfeel of low-fat products, delivering roundness and creaminess as well as a better balanced flavour. It also stabilises emulsions and dispersions and improves the stability of mousses and foams.

 

Inulin content

Glucose/ Fructose / Sucrose

Average DP (Degree of Polymerisation)

Sweetness

Technical
Properties

Orafti®ST-Gel

 ~92%  ~8%  ≥10  10% Standard Inulin gel for high dispersability

Orafti®GR

~92%

~8%

≥10

10%

Granulated Inulin

Orafti®HP

100%

0%

>23

0%

High performance Inulin for fat replacement at low temperatures

Orafti®HPX

100%

0%

≥23

0%

High performance Inulin for fat replacement at high temperatures

Orafti®LGI

~96%

~4%

≥8

20%

Low sugar Inulin

Orafti®HSI

86%

14%

<10

25%

High soluble Inulin