Sosa - Plant-based fiber
Powdered Oligofructose
Soluble chicory fiber to reduce sugar and increase fiber content.
Sosa powdered oligofructose is a soluble fiber of plant origin extracted from chicory roots, used by professional pastry chefs to partially or completely replace sugar while maintaining the perceived sweetness in the mouth. With a sweetening power (POD) of 50% and an anticrystallizing power (PAC) of 45% compared with sucrose, it is a dual-purpose ingredient: a light sweetener for reduced-sugar recipes and an anticrystallizing agent for sorbets, ice cream and confectionery.
Technical specifications
POD 50%
Sweetening power
vs sucrose
PAC 45%
Anticrystallizing agent
vs sucrose
80,5 %
Soluble fiber
500 g bag
Understanding POD and PAC values
- POD 50%: oligofructose is half as sweet as sucrose; for equivalent sweetness, approximately twice as much oligofructose is needed
- PAC 45%: it delays the crystallization of sugary solutions, an advantage in ice cream and sorbet for a smooth texture
- Low texturizing power: unlike sucrose, it does not contribute to the structure of baked mixtures; a complete replacement in génoise or shortbread requires recipe adjustments
Recommended uses
- Baked pastry (génoises, biscuits, shortbread): replace 25 to 50% of the sugar to preserve rise and browning
- No-bake pastry (mousses, creams, panna cotta, entremets): up to 100% replacement possible
- Artisanal ice cream: 30 to 60 g per kilo of mix to improve texture and stability
- Sorbet: 40 to 80 g per kilo of mix depending on the fruit, to prevent crystallization
- Chocolate and confectionery: reduced-sugar ganaches, pralines, soft caramels
- Reduced-sugar products: diet ranges, desserts for diabetics
Patissland Advice
Progressive dosage: start by replacing 30 to 50% of the sugar to test the taste balance and technical performance before gradually increasing the proportion. In ice cream making, oligofructose combines well with dextrose for texture (example: 40 g of oligofructose and 60 g of dextrose per kilogram of mix, replacing 100 g of sucrose).
Complete technical data sheet
| Composition | Oligofructose (origin: the Netherlands, Belgium, Germany, France) |
| Allergens | May contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts |
| Energy / 100 g | 925 kJ / 227 kcal |
| Fat | 0 g (of which saturates 0 g) |
| Carbohydrates | 16.5 g (of which sugars 16.5 g) |
| Dietary fiber | 80,5 g |
| Protein / Salt | 0 g / 0,1 g |
| Storage | Dry place (less than 60% humidity), between 15°C and 25°C, protected from light and odors. Hygroscopic product: caking in a humid environment is irreversible |
Frequently asked questions
What is the difference between oligofructose and inulin?
Both extracted from chicory, oligofructose has a shorter chain, making it more soluble and milder on the palate. For a sweetening effect, oligofructose is preferable; for a thickening effect, inulin is better suited.
Can 100% of the sugar be replaced with oligofructose?
Yes for cold desserts (mousses, creams, panna cotta, ice cream). For baked pastries, completely replacing sugar affects browning, leavening, and structure: the recommended maximum is 50 to 70%.
Is oligofructose suitable for people with diabetes?
Its glycemic index is very low, and it does not significantly raise blood glucose, making it a go-to ingredient for suitable desserts. Always recommend that these customers consult their healthcare professional before changing their diet.
To learn more
Discover our professional food additives and our technical sugars and sweeteners section.
Shipping and Delivery
Processing and Delivery Times
- Order Preparation: 0 to 2 working days
- France, Belgium, Germany: 1 to 2 working days
- Europe: 2 to 5 working days
- Click & Collect Osny: 24-48h
Shipping Fees
- FR, BE, DE: based on weight
- Europe: based on country and weight
- Click & Collect Osny: Free
Exact fees are calculated at checkout.
