Hot Inulin - 3kg - Sosa

Natural Creaminess Without Added Fat

Sosa Hot Inulin is extracted from chicory roots — the main commercial source of the inulin family — with an exceptional soluble fibre content of 96.7%. Its distinctive property is to deliver a fat-like sensation and creamy texture to your preparations, without added fat, while contributing to the reduction of sugars and fats. It activates when heated between 50 and 70°C for complete and optimal hydration.

Technical Strengths & Versatility for Food Service

• Natural Creaminess: Delivers a creamy sensation that enriches the texture of hot liquid preparations, without added fat.
• Partial Fat & Sugar Substitute: With a POD of 0% and a PAC of 5%, it reduces fat content while maintaining a smooth, creamy profile.
• Cutting Textures: At maximum doses, it produces creamy liquids and even firm textures, with no added flavour or colour.
• Chocolate & Confectionery: Used in melted chocolate, it provides a low-calorie yet smooth and rich texture.
• Stability: Thermoreversible between 35 and 40°C, it maintains texture during defrosting and prevents syneresis.

How to Use

• Hydration: Dissolve in a liquid at 50-70°C with vigorous stirring for complete dissolution.
• Resting: Once mixed into the liquid, leave to rest at 50°C for 2 hours for full activation.
• Freezing: Can be frozen at 100% after the resting period. Prevents syneresis upon defrosting.
• Dosage by application: Creams & ointments 5-20% | Mousses 5-10% | Ice creams 5-15% | General dosage 50-200g/kg liquid.
• Sosa tip: Using fibres gives you lighter, healthier textures while enhancing natural flavours often masked by excess fat or sugar.

Technical Specifications

Allergens: No major allergen | May contain traces of tree nuts, milk, soya, sulphites, egg, mustard, celery, sesame, peanut.

Video — Chocolate Creamy Custard with Hot Inulin