Stabilizers & Fibers
Inulin (Vegetable Fiber) vs Kappa Carrageenan in gelato
| Parameter | Inulin (Vegetable Fiber) | Kappa Carrageenan | Δ |
|---|---|---|---|
| Total Solids | 95% | 91% | -4 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0.6% | +0.6 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Kappa Carrageenan minus Inulin (Vegetable Fiber). Verified against independent food-science sources on each ingredient page.
The difference that matters
Inulin (Vegetable Fiber) and Kappa Carrageenan sit close on the core balancing numbers, so the choice comes down to flavor, cost and availability rather than a big shift in PAC, POD or solids.
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