Sugars & Sweeteners
Inulin HP in gelato
Inulin HP is a highly purified long-chain chicory-root inulin (average degree of polymerization >= 23), a non-digestible fructan dietary fiber. In gelato it works as a bulking agent and fat/sugar replacer, adding body, creaminess and total solids with almost no sweetness and minimal freezing-point depression.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 95% |
| Water | 5% |
| Sugars | 0.5% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 0 |
| PAC (anti-freezing power) | 8 |
Typical use: 2-5% of the total mix (up to about 5-6% in low-fat or fat-reduced formulations)
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Open the balancerHow to use it in gelato
Because its molecules are large polymers (average DP >= 23), Inulin HP contributes dissolved solids with essentially no POD and very low PAC, so it raises total solids and body without sweetening or heavily softening the mix. It is a strong fat mimetic, restoring creaminess and mouthfeel in low-fat and sugar-reduced recipes and adding structure to sorbets. Unlike native inulin or oligofructose, the HP grade barely depresses the freezing point, so use it to build body rather than to tune scoopability. Hydrate it fully and avoid prolonged low-pH/high-heat holding, which can hydrolyze it toward fructose.
Origin & background
Inulin was first isolated in 1804 by German scientist Valentin Rose from the roots of Inula helenium, the plant that gave the fiber its name. The modern reference long-chain grade, BENEO's Orafti HP, is produced by hot-water extraction from chicory root followed by chromatographic removal of the mono-, di- and oligosaccharide fractions, yielding more than 99.5% inulin on dry matter with an average DP of at least 23.
Frequently asked questions
Sources
- https://www.beneo.com/product/orafti-hp (BENEO Orafti HP product sheet — manufacturer spec: inulin >=99.5% on DM, average DP >=23)
- https://www.scribd.com/document/979707672/Product-Sheet-Orafti-HP-v006-20210501 (Orafti HP product specifications: free sugars <=0.5% on dry matter, long-chain)
- https://www.icecreamscience.com/blog/why-is-inulin-used-in-ice-cream (long-chain HP inulin = no sweetness; oligofructose depresses freezing point more than native and long-chain inulin)
- https://scoopulator.app/ingredients/inulin (inulin gelato parameters: ~10% sweetness of sucrose for native, PAC reference)
- https://under-belly.org/sugars-in-ice-cream/ (inulin used for high solids without much sweetness or freezing-point depression)