Inulin Powder · Chicory Inulin for Soluble Fiber Fortification, Texture Improvement & Sugar Reduction Support

Key characteristics

• Ingredient type: Soluble dietary fiber (fructan), commonly sourced from chicory root.
• Primary roles:
  • Fiber fortification and label-friendly bulking,
  • Texture and mouthfeel support in reduced-sugar and reduced-fat systems,
  • Process support in dry mixes and nutrition blends.
• Appearance: White to off-white powder; neutral to mildly sweet taste depending on grade.
• Solubility and texture:
  • Solubility depends on DP profile and temperature,
  • Higher dosages can increase body; some systems may show haze or sediment if not fully dissolved.
• Processing behavior:
  • Works in dry blending and hydrated systems,
  • pH, heat treatment and solids content influence performance and stability.

Atlas can help select an inulin grade aligned with your application (beverage, dairy-style, bakery, nutrition) and your target sensory profile.

Indicative specification points

Specifications are confirmed per grade and destination requirements. Typical control points include:

• Inulin content / purity: defined per grade and method.
• Moisture: controlled for stability and flowability.
• Ash: controlled for quality consistency.
• Solubility / clarity: relevant for beverage applications.
• Microbiological quality: targets appropriate for intended use and market requirements.
• Contaminants: heavy metals and other parameters within required limits.

Each lot is supplied with a Certificate of Analysis (COA) and specification sheet. Additional documents can include allergen statements, GMO status (where applicable), origin declarations and other compliance documentation requested for destination markets.

Dairy-style and frozen products

• Yogurt-style products: supports body and mouthfeel while contributing fiber.
• Ice cream and frozen desserts: can support texture and solids management in selected concepts.
• Desserts and puddings: used as a bulking and texture-support ingredient.

Beverages and drink mixes

• Functional beverages: fiber enrichment in RTD concepts (validate clarity and stability).
• Powder drink mixes: used in sachets and premixes for fiber positioning.
• Smoothie powders: works with fruit powders, proteins and stabilizers in dry blends.

Bakery and cereal applications

• Bakery products: supports fiber fortification and can influence crumb softness depending on recipe.
• Cereals and snack bars: used in fiber-enriched formulations.

Nutrition and supplement blends

• Protein powders and meal replacement blends: used for fiber fortification and bulking.
• Premixes and functional blends: used with vitamins, minerals and botanical powders (manage segregation control).
• Tableting support: used in some supplement formats as a functional carbohydrate/fiber component.

Usage and formulation guidance

• Grade selection:
  • Define whether clarity (beverages) or texture/creaminess (dairy-style) is the priority,
  • Choose DP profile accordingly; higher DP tends to behave differently than shorter-chain grades.
• Hydration:
  • Dissolve under sufficient mixing; temperature can improve dissolution,
  • Avoid dumping into cold liquids without agitation to reduce clumping.
• Texture optimization:
  • Dosage affects body and mouthfeel; optimize for sensory and stability,
  • Pair with hydrocolloids where needed for targeted viscosity profiles.
• Labeling and claims:
  • Fiber definitions and permitted claims vary by market; confirm regulatory framework and label statement.

Quality and documentation

• Supplied as inulin powder with agreed specification targets for purity, moisture, microbiology and contaminants.
• Each lot includes a Certificate of Analysis (COA) and specification sheet.
• Documentation can include allergen statements, GMO status (where applicable), origin declarations and heavy metals data according to destination needs.
• Food safety and quality certificates can be shared on request depending on supplier and market requirements.
• Customers remain responsible for confirming local regulatory compliance, claims and labeling in destination markets.

Packaging, storage and logistics

• Standard packaging: typically 20–25 kg bags with inner liners; alternative packs can be discussed.
• Store in a cool, dry place in sealed original packaging to prevent moisture uptake and caking.
• Reseal promptly after opening and use good stock rotation.
• Shelf life is stated on the COA/specification; validate in your packaging and distribution conditions.
• Shipments can be arranged under FOB, CFR, CIF or other agreed Incoterms with export documentation support coordinated from Ankara.

For a quotation, please share target grade (clarity vs. texture focus), annual volume, packaging preference and destination markets.