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paulraphael

paulraphael

4 hours ago, teonzo said:

Have you considered inulin? Around here many professionals are starting to use it. It adds body without impacting sweetness or calories, being a non digestible fiber.

 

 

 

Teo

 

 

Yes, I've been reading research about it, and am starting to do some experiments. It does impact sweetness somewhat; it has about 35% the sweetness of sucrose. It also impacts freezing point depression (about 65% that of sucrose). So it's on the same spectrum as maltodextrin and dried glucose syrup. Its magic may be that it works in lower concentrations; somewhere between a sugar and a gum. 

 

I'm especially interested in experimenting with inulin in sorbets. There's practically nothing written about it. Do you see an pros doing this?

paulraphael

paulraphael

3 hours ago, teonzo said:

Have you considered inulin? Around here many professionals are starting to use it. It adds body without impacting sweetness or calories, being a non digestible fiber.

 

 

 

Teo

 

 

Yes, I've been reading research about it, and am starting to do some experiments. It does impact sweetness somewhat; it has about 35% the sweetness of sucrose. It also impacts freezing point depression (about 65% that of sucrose). So it's on the same spectrum as maltodextrin and dried glucose syrup. Its magic may be that it works in lower concentrations; somewhere between a sugar and a gum. 

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