Gastrocultura Toufood Thickeners Inulin Waxy



  • It is presented in fine powder.
  • Mix cold, shaking vigorously. Blend the product with the Inülin Waxy with a stick blender, for 3 minutes. Do not heat.
  • Filter the product to remove possible solidifications. It thickens immediately, at room temperature. If more viscosity is desired, leave to rest between 2 to 4 hours.
  • Suitable for achieving waxy preparations with an unctuous texture, as with fatty products.
  • It is also useful for making low-fat unctuous ice cream.
  • Ideal as a binding agent for cakes and biscuits and to preserve moisture.
  • The suggested ratio for light viscous products: 50-100 g/l.
  • The suggested ratio for waxy-like products: 250- 500 g/l.
  • Available in packs of 500gm.

Country Of Origin: Spain



High-performance inulin substitute for fats.

It is a fibrous carbohydrate extracted from roots, such as tubers and rhizomes. Just like basic inulin, it is normally extracted from chicory, but in this type of high-performance inulin, small molecules have been removed and, thus, the slight sweetness of basic inulin.

Suitable for making viscous products with a manipulable waxy texture. Can be used hot or cold.

On top, it is an important source of fiber with positive effects on cholesterol levels and 0% fat. It can be used as a thickening agent on vegan and vegetarian diets.

It is gluten-free, suitable for celiacs.

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