Stabilizers & Fibers
Inulin (Vegetable Fiber) vs Stabilizer (Neutral) in gelato
| Parameter | Inulin (Vegetable Fiber) | Stabilizer (Neutral) | Δ |
|---|---|---|---|
| Total Solids | 95% | 100% | +5 |
| Sugars | 0% | 0% | 0 |
| Fat | 0% | 0% | 0 |
| MSNF | 0% | 0% | 0 |
| Protein | 0% | 0% | 0 |
| POD (sweetening) | 0 | 0 | 0 |
| PAC (anti-freezing) | 0 | 0 | 0 |
Per 100 g of product. Δ = Stabilizer (Neutral) minus Inulin (Vegetable Fiber). Verified against independent food-science sources on each ingredient page.
The difference that matters
Inulin (Vegetable Fiber) and Stabilizer (Neutral) 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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