Description
FIBRULOSE™ – Chicory Root Fibre
FIBRULOSE™ chicory root fibre is a short-chain oligofructose composed of 2 to 5 fructose units. It is a soluble dietary fibre with a slightly sweet taste and a moderate sweetening power (40% of sugar). Highly soluble, it is available in both liquid and powder forms to suit a wide range of applications.
FIBRULOSE™ F97 (Powder)
Minimum 95% oligofructose on dry matter
93% dietary fibre
Designed to provide excellent solubility in powder form.
FIBRULOSE™ LCF (Liquid)
Minimum 88% oligofructose on dry matter
65.5% dietary fibre
An ideal solution for sugar replacement (1:1) and for reducing the caloric content of formulations.
FIBRULOSE™ F97
FIBRULOSE™ F97, characterised by its shorter chain length, is the reference for highly soluble oligofructose fibre. Its superior solubility, even in powder form, makes it an ideal sugar substitute in high-fibre, low-moisture systems. In addition, its low available carbohydrate content makes it a valuable ingredient for formulations aimed at reducing caloric intake.
DP: Mainly between 2 and 20.
Applications:
Used as a sugar substitute due to its low available carbohydrate content. Its excellent solubility, even in powder form, makes it particularly suitable for a wide range of applications, including bakery products (biscuits, cakes, etc.) and confectionery.
FIBRULOSE™ LCF
FIBRULOSE™ LCF is a natural and versatile solution for the food industry. Its sweetening power (40% of sugar) allows calorie reduction without compromising taste. Its binding and humectant properties improve texture and product freshness, and its use as a fat replacer is especially relevant for low-moisture biscuits and cakes.
DP: Between 2 and 10.
Applications:
Bars: Ideal for low-sugar bars thanks to its binding properties, ability to replace syrups, and slightly sweet taste. It contributes to a soft texture and product stability, and helps bind fruits and nuts in bars.
Bakery and Fillings: Used in fillings to replace sugar or fats, as well as in biscuits and cakes.
Cereals and Snacks: Perfect for fibre enrichment of cereals and granolas and can replace sweet syrups.
Dairy and Non-Dairy Products: Used in yoghurts, desserts and ice creams to reduce sugar content while delivering a pleasant mouthfeel.
Confectionery: Used in gums and jellies for its ability to create a gel-like texture and retain water. It is also used as a sweetener, as an alternative to sugar.
Other Applications: Suitable for use in food supplements (e.g. gummies) and as a table-top sweetener.
