SOSA Hot Inulin is a premium, high-purity prebiotic fibre extracted entirely from chicory root, developed for advanced texture modification in modern pastry and culinary applications. With its exceptional texturizing properties, this inulin produces a creamy, fatty mouthfeel in low-fat or fat-free recipes—without altering the flavour of the final product.

Unlike cold-soluble inulins, this version is optimized for hot processing, offering superior structure and creaminess in creams, mousses, baked goods, and frozen desserts.

Functional Properties

• Excellent texturizing capacity, delivering a smooth, fatty sensation

• Neutral flavour profile

• Helps prevent syneresis during defrosting

• Thermo-reversible between 35–40 °C

• Begins to lose function above 70 °C

Use & Preparation

• Disperse into liquid with vigorous stirring

• Heat between 50–70 °C for optimal solubility

• Chill to 5 °C and rest for 2 hours to fully hydrate

• Can be frozen without loss of functionality

Applications

• Cremeux and pastry creams (with or without added fat)

• Fat-reduced mousses and whipped fillings

• Ice cream and frozen desserts

• Baked goods with reduced butter or oil content

Recommended Dosage

• 50–200 g per kg, depending on desired texture and fat replacement ratio

Suitability

• Vegan and vegetarian friendly

• Halal and Kosher certified

• Allergen-free

Product of Spain