How do I use it?
About 50-70% as sweet as sugar, PreBiotica is subtly sweet. Much more than a sweetener, it is often used in recipes to replace sugar, fat and even flour. It provides improved taste, texture and moisture in many foods, and with gelling characteristics it can be used to make low fat cheeses, sauces, soups and table spreads. And, melting properties means allows for easy creation of frozen desserts.
PreBiotica is a fantastic compliment when using high intensity sweeteners such as stevia or monk fruit – adding bulk/volume and texture!
Disssolves in tepid to hot water.
What is it made of?
Naturally occurring in nature in foods such as bananas, garlic, and artichokes, inulin is a natural plant fiber. It is a versatile ally as a sweetener, adding a fullness of texture to more closely match the feel of sugar. Inulin adds important properties when combined with crystalline fructose that contributes to the browning cooks look for in baked goods.