Inulin from chicory
Fibruline™
Derived from: chicory root
Fibruline™ inulin is obtained from chicory root using the hot water extraction method. This fructose-polysaccharide is a low-calorie dietary fibre (approx. 2 kcal/g) that occurs naturally in the plant. It enables the dietary fibre content of foods to be increased and fat and/or sugar content reduced. Fibruline™ is highly water-soluble and can be used in a wide range of different products.
As a low-calorie extender for sugar reduction purposes, Fibruline™ has only up to 10 % of the sweetness of saccharose and reduces the metallic aftertaste that is typical of sweeteners. It can form a particle gel with a creamy, gel-like consistency that gives foods a fat-like texture.
Properties- Forms cream-like structures, depending on type
- Soluble dietary fibre, minimum of 90 % fibre content
- Neutral to slightly sweet extender
- Forms cream-like structures, depending on type
Different types of Fibruline™ are used, depending on the required application:
- Fibruline™ Instant: native inulin obtained from chicory root
- Fibruline™ S30: native inulin with increased solubility
- Fibruline™ XL: native inulin with high gel formation capability
- Fibruline™
- Vegetarian and vegan products,
- foods with added dietary fibre (soups, convenience meals, bread etc.),
- fat-reduced meat products and low-fat spreads,
- nutrition bars and shakes for athletes,
- weight management,
- enteral nutrition/hospital food,
- food supplements
- GMO-free Kosher-certified Halal-certified Allergen-free
You achieve optimum results by using the appropriate type of inulin. We are very happy to advise you!
Nutritional Properties
Fibruline™ is a naturally obtained low-calorie dietary fibre (~2&nbp;kcal/g). Residual sugar content can be reduced to a minimum of 1-2&nbp;%, depending on type.
Functional Properties
Solubility
Fibruline™ is highly water-soluble, meaning it can be used in a wide range of products.
Similarity to fat
Depending on the type used, inulin can form a particle gel with a creamy, gel-like consistency, which gives foods a fat-like texture. At a constant texture, the fat content of desserts, meat products, mayonnaises, ice cream etc. can be reduced.
Sugar substitute
Fibruline™ is a low-calorie extender that can replace sugar to some extent. It has a neutral to mildly sweet taste and has up to 10 % of the sweetness of saccharose. A desugared version is available for maximum sugar reduction. In combination with sweeteners, it can help reduce any possible metallic aftertaste.