Sugars & Sweeteners
Inulin (Native Chicory) in gelato
Native chicory inulin is a purified prebiotic fructan powder (a fiber, not a true sugar) used in gelato as a fat mimetic and body builder. It adds smooth-melting solids and creaminess with only about 10% the sweetness of sucrose.
Balancing parameters
Per 100 g of product, verified against independent food-science sources (listed below).
| Parameter | Value |
|---|---|
| Total Solids | 95% |
| Water | 5% |
| Sugars | 8% |
| Fat | 0% |
| MSNF | 0% |
| Protein | 0% |
| POD (sweetening power) | 10 |
| PAC (anti-freezing power) | 28 |
Typical use: Typically 2-5% of the total mix (commonly 3-5% for fat replacement or solids/body building).
Balance inulin (native chicory) in a real recipe
Free balancer · no signup wall · watch PAC, POD and Total Solids update live as you add it.
Open the balancerHow to use it in gelato
Native inulin is a long-chain fructan (average degree of polymerization ~10-12), so per gram it depresses the freezing point far less than mono- and disaccharides: it raises total solids and body without heavily loading PAC, which is exactly why it is prized as a low-sweetness bulking solid. Its main role is to replace fat and/or sugar: literature reports ~5% native inulin cutting fat by 50% while preserving a creamy, fat-like mouthfeel, and it helps stabilize small ice crystals for a smoother texture. Because it carries only ~10% of sucrose's sweetness (POD ~10), you can add solids and structure without over-sweetening. The residual free sugars (~8%) and the polymer together give a modest overall anti-freezing effect (PAC ~28-30), so it softens the frozen mix only slightly. Use it when you need to boost mix solids, mimic fat in low-fat or vegan gelato, or reduce sugar while keeping body.
Origin & background
Inulin was first isolated in 1804 by German scientist Valentin Rose, who extracted it with boiling water from the roots of Inula helenium (the plant that gave the compound its name). Today industrial inulin is produced by hot-water extraction and purification from chicory root (Cichorium intybus), a 100% vegetable source and the richest commercial reservoir of the polymer.
Frequently asked questions
Sources
- https://www.icecreamscience.com/blog/why-is-inulin-used-in-ice-cream
- https://en.wikipedia.org/wiki/Inulin
- https://www.beneo.com/human-nutrition/human-nutrition-products/functional-fibres/inulin
- https://www.recipal.com/ingredients/181620-nutrition-facts-calories-protein-carbs-fat-micro-ingredients-organic-chicory-root-inulin
- https://www.sciencedirect.com/science/article/pii/S0022316623021053