Sosa - Plant fiber
Oligofructose Powder
Soluble chicory fiber to reduce sugar and increase fiber content.
Sosa oligofructose powder is a soluble fiber of plant origin extracted from chicory roots, used by professional pastry chefs to partially or completely replace sugar while retaining perceived sweetness. With a sweetening power (POD) of 50% and an anti-crystallizing power (PAC) of 45% compared with sucrose, it is a dual-purpose ingredient: a mild sweetener for reduced-sugar recipes and an anti-crystallizing agent for sorbets, ice cream, and confectionery.
Technical characteristics
- Sweetening power
- POD 50%
- vs sucrose
- Anti-crystallizing
- PAC 45%
- vs sucrose
- Soluble fiber
- 80,5 %
- 500 g sachet
Understanding POD and PAC values
- POD 50%: oligofructose is half as sweet as sucrose; about twice as much oligofructose is needed for equivalent sweetness
- PAC 45%: it delays the crystallization of sweet 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 doughs; completely replacing sugar in genoise cakes or shortbread requires recipe adjustments
Recommended uses
- Baked goods (genoise cakes, biscuits, shortbread): replace 25 to 50% of the sugar to preserve rise and browning
- Chilled desserts (mousses, creams, panna cotta, entremets): replacement of up to 100% is 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 crystals
- Chocolate and confectionery: reduced-sugar ganaches, pralines, soft caramels
- Reduced-sugar products: diet ranges, desserts for people with diabetes
Patissland tip
Full technical data sheet
| Composition | Oligofructose (origin: 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 saturated fat: 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, away from light and odors. Hygroscopic product: clumping in a humid environment is irreversible |
Frequently asked questions
Your questions, our advice
What is the difference between oligofructose and inulin?
Both are extracted from chicory. Oligofructose has a shorter chain, so it is more soluble and has a smoother mouthfeel. Oligofructose is preferable for a sweetening effect; inulin is better suited for a thickening effect.
Can 100% of the sugar be replaced with oligofructose?
Yes, for cold desserts (mousses, creams, panna cotta, ice creams). For baked goods, replacing all the sugar affects color, rise and texture: 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 sugar, making it a go-to ingredient for suitable desserts. Always advise these customers to consult their healthcare professional before changing their diet.
Additional resources
Discover our professional food additives and our technical sugars and sweeteners.
Explore further
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.
