{"product_id":"oligofructose-en-poudre-500-g","title":"Oligofructose Powder – 500 g","description":"\u003cstyle\u003e\n.vh-w{font-family:'Montserrat',sans-serif;color:#2a2419;line-height:1.65;font-size:15px;background:#faf7f0;padding:32px 28px;border-radius:14px;width:100%;box-sizing:border-box}\n.vh-w *{box-sizing:border-box}\n.vh-h{text-align:center;margin-bottom:28px;padding-bottom:24px;border-bottom:2px solid #d7b36a}\n.vh-c{display:inline-block;font-size:12px;letter-spacing:3px;color:#b98b35;font-weight:600;padding:6px 16px;border:1px solid #d7b36a;border-radius:20px;margin-bottom:14px;text-transform:uppercase}\n.vh-t{font-size:22px;font-weight:600;color:#2a2419;margin:0 0 10px}\n.vh-tg{font-style:italic;font-size:13px;color:#6b5d40;margin:0}\n.vh-b{background:#fbf9f3;border:1px solid #eadfcb;border-radius:12px;padding:22px 24px;margin:18px 0}\n.vh-bt{font-size:14px;font-weight:600;color:#b98b35;letter-spacing:2px;text-transform:uppercase;margin:0 0 14px;padding-bottom:8px;border-bottom:1px solid #eadfcb;display:flex;align-items:center;gap:10px}\n.vh-intro{font-size:15px;line-height:1.75;color:#2a2419;margin:10px 0}\n.vh-tech-zone{display:flex;gap:14px;justify-content:center;flex-wrap:wrap;padding:14px 0}\n.vh-tech-item{flex:1;min-width:130px;max-width:200px;text-align:center;padding:14px 12px;background:#faf7f0;border:1px solid #eadfcb;border-radius:10px}\n.vh-tech-value{font-size:20px;font-weight:600;color:#b98b35;margin:0 0 4px}\n.vh-tech-label{font-size:11px;font-weight:600;color:#6b5d40;letter-spacing:1.2px;text-transform:uppercase}\n.vh-tech-desc{font-size:11px;color:#6b5d40;margin-top:6px;font-style:italic}\n.vh-list{margin:10px 0;padding-left:20px}\n.vh-list li{margin:6px 0;font-size:14px;line-height:1.6}\n.vh-list li::marker{color:#d7b36a}\n.vh-faq summary{cursor:pointer;padding:11px 14px;background:#faf4e5;border-radius:6px;font-weight:600;color:#2a2419;font-size:14px;margin-bottom:6px;list-style:none;position:relative;padding-right:36px;user-select:none}\n.vh-faq summary::-webkit-details-marker{display:none}\n.vh-faq summary::after{content:'+';position:absolute;right:14px;top:50%;transform:translateY(-50%);font-size:18px;color:#b98b35;font-weight:bold}\n.vh-faq details[open] summary::after{content:'-'}\n.vh-faq details{margin-bottom:6px}\n.vh-faq p{padding:10px 14px;margin:0;font-size:13.5px;color:#2a2419;background:#fbf9f3;border-radius:0 0 6px 6px;border:1px solid #eadfcb;border-top:none}\n.vh-tip{background:#fdf5e0;border-left:4px solid #b98b35;padding:14px 18px;border-radius:0 8px 8px 0;margin:14px 0}\n.vh-tip p{margin:0;font-size:13.5px;color:#2a2419;font-style:italic}\n.vh-tip strong{font-style:normal;color:#b98b35}\n.vh-table{width:100%;border-collapse:collapse;font-size:13.5px}\n.vh-table td{padding:8px 12px;border-bottom:1px solid #eadfcb}\n.vh-table td:first-child{font-weight:600;color:#6b5d40;width:38%}\n.vh-table tr:last-child td{border-bottom:none}\n.vh-pour{background:#faf4e5;border:1px solid #d7b36a;border-radius:12px;padding:20px 24px;margin:20px 0 0;text-align:center}\n.vh-pour h3{margin:0 0 12px;font-size:14px;color:#b98b35;letter-spacing:2px;text-transform:uppercase;font-weight:600}\n.vh-pour p{margin:0;font-size:14px;line-height:1.8}\n.vh-pour a{color:#b98b35;text-decoration:underline;font-weight:600}\n@media(max-width:680px){.vh-w{padding:20px 16px}.vh-tech-zone{flex-direction:column}}\n\u003c\/style\u003e\n\u003cdiv class=\"vh-w\"\u003e\n\u003cdiv class=\"vh-h\"\u003e\n\u003cdiv class=\"vh-c\"\u003eSosa - Plant-based fiber\u003c\/div\u003e\n\u003ch3 class=\"vh-t\"\u003ePowdered Oligofructose\u003c\/h3\u003e\n\u003cp class=\"vh-tg\"\u003eSoluble chicory fiber to reduce sugar and increase fiber content.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\u003cp class=\"vh-intro\"\u003eSosa 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.\u003c\/p\u003e\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eTechnical specifications\u003c\/h3\u003e\n\u003cdiv class=\"vh-tech-zone\"\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003ePOD 50%\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eSweetening power\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003evs sucrose\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003ePAC 45%\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eAnticrystallizing agent\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003evs sucrose\u003c\/p\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-tech-item\"\u003e\n\u003cp class=\"vh-tech-value\"\u003e80,5 %\u003c\/p\u003e\n\u003cp class=\"vh-tech-label\"\u003eSoluble fiber\u003c\/p\u003e\n\u003cp class=\"vh-tech-desc\"\u003e500 g bag\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eUnderstanding POD and PAC values\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003e\n\u003cstrong\u003ePOD 50%:\u003c\/strong\u003e oligofructose is half as sweet as sucrose; for equivalent sweetness, approximately twice as much oligofructose is needed\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003ePAC 45%:\u003c\/strong\u003e it delays the crystallization of sugary solutions, an advantage in ice cream and sorbet for a smooth texture\u003c\/li\u003e\n\u003cli\u003e\n\u003cstrong\u003eLow texturizing power:\u003c\/strong\u003e unlike sucrose, it does not contribute to the structure of baked mixtures; a complete replacement in génoise or shortbread requires recipe adjustments\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eRecommended uses\u003c\/h3\u003e\n\u003cul class=\"vh-list\"\u003e\n\u003cli\u003eBaked pastry (génoises, biscuits, shortbread): replace 25 to 50% of the sugar to preserve rise and browning\u003c\/li\u003e\n\u003cli\u003eNo-bake pastry (mousses, creams, panna cotta, entremets): up to 100% replacement possible\u003c\/li\u003e\n\u003cli\u003eArtisanal ice cream: 30 to 60 g per kilo of mix to improve texture and stability\u003c\/li\u003e\n\u003cli\u003eSorbet: 40 to 80 g per kilo of mix depending on the fruit, to prevent crystallization\u003c\/li\u003e\n\u003cli\u003eChocolate and confectionery: reduced-sugar ganaches, pralines, soft caramels\u003c\/li\u003e\n\u003cli\u003eReduced-sugar products: diet ranges, desserts for diabetics\u003c\/li\u003e\n\u003c\/ul\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003ePatissland Advice\u003c\/h3\u003e\n\u003cdiv class=\"vh-tip\"\u003e\u003cp\u003e\u003cstrong\u003eProgressive dosage:\u003c\/strong\u003e 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).\u003c\/p\u003e\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eComplete technical data sheet\u003c\/h3\u003e\n\u003ctable class=\"vh-table\"\u003e\u003ctbody\u003e\n\u003ctr\u003e\n\u003ctd\u003eComposition\u003c\/td\u003e\n\u003ctd\u003eOligofructose (origin: the Netherlands, Belgium, Germany, France)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eAllergens\u003c\/td\u003e\n\u003ctd\u003eMay contain traces of tree nuts, milk, soy, sulfites, egg, mustard, celery, sesame, peanuts\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eEnergy \/ 100 g\u003c\/td\u003e\n\u003ctd\u003e925 kJ \/ 227 kcal\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eFat\u003c\/td\u003e\n\u003ctd\u003e0 g (of which saturates 0 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eCarbohydrates\u003c\/td\u003e\n\u003ctd\u003e16.5 g (of which sugars 16.5 g)\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eDietary fiber\u003c\/td\u003e\n\u003ctd\u003e80,5 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eProtein \/ Salt\u003c\/td\u003e\n\u003ctd\u003e0 g \/ 0,1 g\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003ctr\u003e\n\u003ctd\u003eStorage\u003c\/td\u003e\n\u003ctd\u003eDry 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\u003c\/td\u003e\n\u003c\/tr\u003e\n\u003c\/tbody\u003e\u003c\/table\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-b\"\u003e\n\u003ch3 class=\"vh-bt\"\u003eFrequently asked questions\u003c\/h3\u003e\n\u003cdiv class=\"vh-faq\"\u003e\n\u003cdetails open\u003e\u003csummary\u003eWhat is the difference between oligofructose and inulin?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eBoth 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.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eCan 100% of the sugar be replaced with oligofructose?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eYes 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%.\u003c\/p\u003e\u003c\/details\u003e\n\u003cdetails\u003e\u003csummary\u003eIs oligofructose suitable for people with diabetes?\u003cbr\u003e\u003c\/summary\u003e\u003cp\u003eIts 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.\u003c\/p\u003e\u003c\/details\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n\u003cdiv class=\"vh-pour\"\u003e\n\u003ch3\u003eTo learn more\u003c\/h3\u003e\n\u003cp\u003eDiscover our \u003ca href=\"\/en\/collections\/additifs-alimentaires\"\u003eprofessional food additives\u003c\/a\u003e and our \u003ca href=\"\/en\/collections\/isomalt\"\u003etechnical sugars and sweeteners\u003c\/a\u003e section.\u003c\/p\u003e\n\u003c\/div\u003e\n\u003c\/div\u003e\n","brand":"SOSA","offers":[{"title":"Default Title","offer_id":51588955930963,"sku":"41551","price":19.99,"currency_code":"EUR","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0108\/6167\/4596\/files\/oligofructose-en-poudre-500-g-sosa-1.jpg?v=1772158916","url":"https:\/\/pitisslind.com\/en\/products\/oligofructose-en-poudre-500-g","provider":"Patissland","version":"1.0","type":"link"}