Create successful ePaper yourself
Turn your PDF publications into a flip-book with our unique Google optimized e-Paper software.
JORDI BORDAS X<br />
This categorisation is based on product nature and <strong>in</strong> terms <strong>of</strong> the dose ratio,<br />
technical function, and the solutions they <strong>of</strong>fer.<br />
BULKING FIBERS<br />
INULIN HOT, INULIN COLD, OLIGOFRUCT<br />
These are soluble Fibers, which, due to their structure, can be comparable to<br />
sugars and other bulk<strong>in</strong>g agents.<br />
We can <strong>in</strong>corporate a high dosage <strong>in</strong> the preparations (up to 20%), allow<strong>in</strong>g to<br />
<strong>in</strong>crease or replace solids <strong>in</strong> the recipes such as sugars and fats.<br />
Depend<strong>in</strong>g on the type <strong>of</strong> filler fiber, different levels <strong>of</strong> texture and sweetness<br />
can be achieved.<br />
SOLIDS CONTRIBUTION /<br />
STRUCTURE<br />
FAT<br />
SUBSTITUTION<br />
In aqueous elaborations<br />
creamy foods, mousse...<br />
INULIN HOT<br />
SUGAR<br />
REDUCTION<br />
INULIN COLD<br />
OLIGOFRUCT<br />
SUGAR<br />
SUBSTITUTION<br />
Partial substitution <strong>of</strong> sugars is<br />
recommended, not at ratio <strong>of</strong> 1.1<br />
AFP*<br />
(antifreez<strong>in</strong>g power)<br />
SP*<br />
(sweeten<strong>in</strong>g power)<br />
Fat substitution<br />
Sugar substitution<br />
Inul<strong>in</strong> Hot 5 % 0 %<br />
Inul<strong>in</strong> Cold 6 % 10 %<br />
Olig<strong>of</strong>ruct 45 % 50 %<br />
* % compared to sucrose<br />
11
Change language