Inulin

Obtained from chicory roots, it is an ingredient with many specific properties. At high concentrations it has a gelling effect and forms a creamy structure when mixed with water that can be easily incorporated into food. Thanks to its versatility, it can be used to increase fibre content, reduce sweet taste (it has a sweetening power of about 1/10 compared to sucrose), produce foods with a low glycemic index, and as a stabiliser of natural ingredients. Thanks to its ability to provide body and structure without giving sweetness, it is particularly appreciated by the ice cream industry. Establishing the right amount to use is not easy and depends on its intended use; as a general rule, exceeding 5-6% is not recommended as it is metabolised as a fibre and could therefore have a laxative effect. Taking inulin is an easy and convenient way to increase fibre intake in your diet, helping the digestive system to work better thanks to the stimulation of 'friendly' bacteria in the intestine. As a prebiotic fibre, inulin is able to stimulate the growth of good intestinal bacteria, essential for good colon health and a very important source of metabolites such as lactic acid, acetate, propionate and butyrate. These metabolites promote the well-being of the intestine and skin, as well as increasing vitality and strengthening the immune system.

• PRODUCTION AREA ITALY
  
• GLUTEN FREE