Inulin gels

Inulin gels

Hydrocolloids are widely used to improve quality and texture of food products. They are established as thickening additives, gelling agents or to stabilize dispersions and solutions. High sugar concentrations (to enhance sweetness or change texture) often influence their interactions and resulting effects.
Fig. 1: Basic chemical structure of inulin with n = 1-60 for inulin obtained from chicory Zoom Image

Fig. 1: Basic chemical structure of inulin with n = 1-60 for inulin obtained from chicory

At certain concentrations, inulin/water dispersions form fat-like gels. Thus, inulin gels can serve as fat replacers in fatty food.

Fig. 2: Texture measurement of an inulin gel. Zoom Image

Fig. 2: Texture measurement of an inulin gel.

The physical and chemical properties of inulin gels are to be further studied.

 
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