Inulin product having defined degree of polymerization

Abstract

The invention concerns an inulin product comprising inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 50.0% by weight of inulin having a degree of polymerization of 21 to 40 (DP21-40), with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. The invention further provides an aqueous solution or aqueous dispersion or edible composition comprising the inulin product, and the use of the inulin product or the aqueous solution or aqueous dispersion in a food or feed product.

Description

[0001] INULIN PRODUCT HAVING DEFINED DEGREE OF POLYMERIZATION

[0002] FIELD OF THE INVENTION

[0003] The invention is broadly in the field of healthy and sustainable food ingredients, more precisely in the field of fibre extracted from plants such as chicory roots useful for food applications. In particular, the invention concerns an inulin product having a defined degree of polymerization and edible compositions such as custard and ice cream comprising the inulin product.

[0004] BACKGROUND OF THE INVENTION

[0005] Dietary fibers are edible carbohydrates, which are neither digested nor absorbed in the human small intestine and which have been obtained from food material by physical, enzymatic, or chemical means and which have a beneficial physiological effect. In general, dietary fibers pass through much of the digestive system intact and may be totally or partially fermented by the intestinal microbiota.

[0006] Dietary fibers may be water soluble or water insoluble. Among the water-soluble dietary fibers are fructans. Fructans essentially are polymers composed of fructose residues, ending or not with a glucose unit at what would otherwise be the reducing end. The linkage position of the fructose residues determines the type of the fructan. Linkage normally occurs at one of the two primary hydroxyls (OH-1 or OH-6), and there are two basic types of simple fructan: inulin (the fructosyl residues are linked by p-2,l-linkages) and levan (the fructosyl residues are linked by p-2,6-linkages). Fructans can be found in many plants as well as microorganisms, where they are stored as a form of energy. For instance, inulin is produced in particularly high quantities in chicory roots.

[0007] Industrial production of inulin from for instance chicory root typically involves extraction by hot water and removal of extracted plant material. This method produces an inulin juice, also referred to as raw inulin juice, or extract rich in inulin. Free sugars (i.e., glucose, fructose, and sucrose) are also co-extracted, along with other impurities (e.g. salts, proteins). The exact composition of for instance chicory root inulin rich extracts varies and depends on the growing conditions, harvest date, variety of chicory, etc.

[0008] The method for purifying the inulin rich extract typically contains several steps, including for instance liquid / solid separation, ion exchange, activated carbon filtration (i.e., carbon filtering), etc. in which the majority of impurities are removed, and an inulin rich composition including free sugars is obtained.

[0009] There remains an increasing demand in ingredients for food applications which are low in sugar and / or have fat mimetic properties. Existing inulin products such as commercially available inulin products are not always satisfactory to replace sugar and / or fat in food applications due to unacceptable evaluation in terms of functionality, in particular in terms of texture.

[0010] In view thereof, there remains a need in the art for further and / or improved inulin products which allow to replace sugar and / or fat in food or feed compositions and have functionalities different than existing inulin products.

[0011] SUMMARY OF THE INVENTION

[0012] The present inventors have found an inulin product having low sugar content and satisfying properties, thereby addressing one or more of the above-mentioned problems in the art.

[0013] Accordingly, a first aspect of the invention relates to an inulin product comprising inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 50.0% by weight of inulin having a degree of polymerization of 21 to 40 (DP21-40), with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0014] Preferably, an aspect of the invention provides an inulin product comprising inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 46.0% by weight or 37.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0015] As shown in the experimental section, the inventors found that the present inulin product has a low sugar content and provides superior results in terms of texture of the food such as an instant custard without requiring thermal treatment. The present inulin product allows the food such as an ice cream to maintain its texture under thermal treatment such as up to 80°C and even up to 85°C, for instance during pasteurization, and subsequent cooling. Thereby, the inulin product can advantageously be used as a sugar and / or fat replacer. Hence, the present inulin product can advantageously be used in particular food applications such as custard or ice cream, thereby providing texture to these food applications without initial thermal treatment (as opposed to commercially available inulin products such as FIBRULINE™ XL chicory root fibre for which prior thermal treatment is needed). Upon subsequent heat treatment of the food, for instance as necessary during pasteurization, the food maintains its texture. Thereby, the present inulin product provides excellent functional properties in food applications. A further aspect of the invention relates to an aqueous solution or aqueous dispersion comprising the inulin product as defined herein, wherein the inulin product is dissolved or dispersed in water or an aqueous phase.

[0016] A further aspect of the invention provides an edible composition comprising the inulin product as defined herein or the aqueous solution or aqueous dispersion as defined herein; preferably wherein the edible composition is a food product or a feed product; more preferably wherein the edible composition is a custard or an ice cream.

[0017] A related aspect provides the use of the inulin product as defined herein or the aqueous solution or aqueous dispersion as defined herein, in a food product or a feed product, preferably in a custard or an ice cream. The inulin product can advantageously be used as a texture improver.

[0018] The above and further aspects and preferred embodiments of the invention are described in the following sections and in the appended claims. The subject-matter of appended claims is hereby specifically incorporated in this specification.

[0019] DESCRIPTION OF THE DRAWINGS

[0020] Figure 1 represents a graph illustrating the gel strength (in g) of an aqueous dispersion of 30% (w / v) of an inulin product according to an embodiment of the invention (Product A, Product C) or a comparative inulin product (Fl BRU LIN E™ Instant (FIN) chicory root fibre batch 1, batch 2, batch 3, or FIBRULINE™ XL (FXL) chicory root fibre).

[0021] Figure 2 represents a graph illustrating the gel strength (in g) of an aqueous dispersion of 20% (w / v) of an inulin product according to an embodiment of the invention (Product A, Product C) or a comparative inulin product (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, batch 2, batch 3, or FIBRULINE™ XL (FXL) chicory root fibre).

[0022] Figure 3 represents a graph illustrating the hardness (in g) of a custard comprising an inulin product according to an embodiment of the invention (Product A, Product C) or a comparative inulin product (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, batch 2, batch 3).

[0023] Figure 4 represents a graph illustrating the melting profile (% melted ice cream in function of time in minutes) of an ice cream comprising an inulin product according to an embodiment of the invention (Product A, Product C) or a comparative inulin product (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, batch 3, or FIBRULINE™ XL (FXL) chicory root fibre).

[0024] Figure 5 represents a graph illustrating the hardness (in g) of an ice cream comprising an inulin product according to an embodiment of the invention (Product A, Product C) or a comparative inulin product (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, batch 3, or FIBRULINE™ XL (FXL) chicory root fibre).

[0025] DETAILED DESCRIPTION OF THE INVENTION

[0026] As used herein, the singular forms "a", "an", and "the" include both singular and plural referents unless the context clearly dictates otherwise.

[0027] The terms "comprising", "comprises" and "comprised of" as used herein are synonymous with "including", "includes" or "containing", "contains", and are inclusive or open-ended and do not exclude additional, non-recited members, elements, or method steps. The terms also encompass "consisting of" and "consisting essentially of".

[0028] The recitation of numerical ranges by endpoints includes all numbers and fractions subsumed within the respective ranges, as well as the recited endpoints.

[0029] The term "about" as used herein when referring to a measurable value such as a parameter, an amount, a temporal duration, and the like, is meant to encompass variations of and from the specified value, in particular variations of + / -10% or less, preferably + / -5% or less, more preferably + / -1% or less, and still more preferably + / -0.1% or less of and from the specified value, insofar such variations are appropriate to perform in the disclosed invention. It is to be understood that the value to which the modifier "about" refers is itself also specifically, and preferably, disclosed.

[0030] Whereas the term "one or more", such as one or more members of a group of members, is clear per se, by means of further exemplification, the term encompasses inter alia a reference to any one of said members, or to any two or more of said members, such as, e.g., any 3, 4, 5, 6 or 7 etc. of said members, and up to all said members.

[0031] All documents cited in the present specification are hereby incorporated by reference in their entirety.

[0032] Unless otherwise specified, all terms used in disclosing the invention, including technical and scientific terms, have the meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. By means of further guidance, term definitions may be included to better appreciate the teaching of the present invention.

[0033] By experimental testing, the present inventors have found an inulin product with excellent functionalities in food applications such as custard or ice cream. The inulin product can advantageously be used as a sugar replacer, fat replacer, and texture improver.

[0034] A first aspect of the invention relates to an inulin product comprising inulin, and free sugars, i.e., glucose, fructose, and sucrose, wherein the inulin product comprises: (i) from 35.0% to 50.0% by weight of inulin having a degree of polymerization from 21 to 40 (DP21-40), and (ii) from 2.0% to 10.0% by weight of free sugars, with % by weight based on the dry weight of the inulin product.

[0035] The phrases "the inulin product comprises x% to y% by weight of a compound", "the inulin product comprises from x% to y% by weight of a compound" or "the inulin product comprises between x% and % by weight of a compound" may be used interchangeably herein. For instance, the phrases "the inulin product comprises 35.0% to 50.0% by weight of inulin having a DP21-40", "the inulin product comprises from 35.0% to 50.0% by weight of inulin having a DP21-40" or "the inulin product comprises between 35.0% and 50.0% by weight of inulin having a DP21-40" may be used interchangeably herein. Likewise, for instance, the phrases "the inulin product comprises 2.0% to 10.0% by weight of free sugars", "the inulin product comprises from 2.0% to 10.0% by weight of free sugars" or "the inulin product comprises between 2.0% and 10.0% by weight of free sugars" may be used interchangeably herein.

[0036] As used herein, the term "inulin product" refers to a composition which comprises inulin and free sugars, and optionally impurities. Preferably, the inulin product is an aqueous composition (i.e. a composition comprising water and a certain amount of inulin, dissolved and / or dispersed therein). The inulin product may be obtained by homogenizing for instance plant material. Preferably, the inulin product as described herein refer to extracts, which are enriched in inulin compared to the source material it is derived from. Inulin extraction may for instance involve putting plant material in hot water followed by concentration (e.g. evaporation).

[0037] The inulin product as taught herein is preferably an industrial product.

[0038] The term "industrial product" as used herein refers to a product which is produced in an installation that can process at least 100 tons of raw material per day (24 hours). For instance, an industrial inulin product as taught herein is produced in an installation that can process at least 100 tons raw material (e.g., inulin containing material) per day, such as at least 250 tons raw material (e.g., inulin containing material), at least 500 tons raw material, at least 750 tons raw material, at least 1000 tons raw material, or more such as at least 2000 tons or at least 3000 tons raw material per day.

[0039] The inulin product as taught herein may be a polydisperse inulin product.

[0040] The term "polydisperse" as used herein refers to consisting of a mixture of compounds (e.g., oligo and / or polysaccharides) of different degrees of polymerisation.

[0041] The "degree of polymerization" or "DP" refers to the number of monosaccharide residues present in an oligo- or polysaccharide. As used herein, the term "inulin" refers to a mixture of oligo- and / or polysaccharides of fructose which may have a terminal glucose. Inulin belongs to a class of fibers known as fructans. In an embodiment, inulin can be represented, depending on the terminal carbohydrate unit, by the general formulae GFnand / or Fm, wherein G represents a glucose unit, F represents a fructose unit, n is an integer representing the number of fructose units linked to the terminal glucose unit, and m is an integer representing the number of fructose units linked to each other in the carbohydrate chain. Preferably, n is at least 2, and m is at least 2. Inulin as taught herein encompasses inulin compounds with a terminal glucose which are also referred as alpha-D-glucopyranosyl-[beta-D- fructofuranosyl](n-l)-D-fructofuranosides, as well as inulin compounds without glucose which are also referred as beta-D-fructopyranosyl-[D-fructofuranosyl](n-l)-D-fructofuranosides. Suitable saccharide chains of inulin from plant origin as taught herein can have a degree of polymerization (DP) ranging from 2 to about 100. Inulin can be a liquid or a powder product.

[0042] The phrase "inulin having a degree of polymerization of n (DPn)" or briefly "DPn" as used herein refers to an inulin compound consisting of n monosaccharide residues. For instance, inulin having a DP10 or briefly "DP10" refers to an inulin compound consisting of 10 monosaccharide residues, i.e., GF9 (one terminal glucose coupled to nine fructose monomers) or F10 (ten coupled fructose monomers). Hence, the phrase "inulin having a degree of polymerization of 21 to 40", "inulin having a degree of polymerization from 21 to 40", "inulin having a degree of polymerization comprised between 21 and 40", "inulin having a DP21-40", or "DP21-40" as used herein refers to inulin compounds consisting of 21 to 40 monosaccharide residues.

[0043] The expression "the inulin product comprises a percentage by weight of inulin having a defined degree of polymerization, with % by weight based on the dry weight of the inulin product" requires (i) the determination of the molecular mass distribution of the inulin, and the (ii) the determination of the dry weight of the inulin product. The determination of the molecular mass distribution of the inulin allows to calculate the amount of inulin having a particular degree of polymerization (DPn) such as the amount of DP21-40 compounds. The dry matter or dry weight of an inulin product may be determined gravimetrically as residue remaining after drying of the inulin product. For instance, moisture may be evaporated from the inulin product by oven drying.

[0044] The terms "% by weight", "percentage by mass", "percentage by weight" or "wt%" may be used interchangeably herein and refer to the mass fraction w, times 100. The mass fraction w, is the ratio of the mass m(of one compound or a defined group of compounds (e.g., the amount of DP21-40 compounds) to the mass mtot of the total mixture (e.g., the dry weight of the inulin product), as defined in (1):

[0045] The molecular mass distribution of the inulin may be determined by High Performance Anion Exchange Chromatography coupled with Pulse Amperometric Detection (HPAEC-PAD) on chromatographic system such as Dionex ICS 5000 (Thermo Fisher Scientific Inc.). Separation of the various chain lengths may be achieved by a Carbopac PA100 4 mm*250 mm (+ guard) at 40°C with a flow rate of 1 ml / min. Sodium hydroxide 160 mM may be used as eluent. A gradient of sodium acetate during the run allows to separate the various chain lengths. Each corresponding peak area (PA) may be determined, e.g. using software. The raw data can be treated according to Timmermans et al. (J. Carbohydrate Chemistry, 1994, 13(6), 881-888) in order to calculate the amount of inulin having a particular degree of polymerization (DPn) such as the amount of DP21- 40 compounds.

[0046] The amount of inulin may be determined from the amount of glucose and fructose released by enzymatic hydrolysis. For instance, the method can be based on the AOAC997.08 method with slight adaptations. The amounts of free glucose (Gf), free fructose (Ff) and sucrose (S) may be determined on a non-hydrolyzed representative sample by HPAEC-PAD as described herein. Then enzymatic hydrolysis may be performed, and the total glucose and fructose may be determined. In brief, in a weighted beaker, about 1 g of a representative sample (m6 to 0.001 g) may be accurately weighed. Then about 20 g of acetate buffer (0.1 M) at pH 4.75 may be added and the mixture homogenized. After, the sample may be heated at 80°C for 15 minutes in a water bath and cooled down to 60°C in a water bath (allowed to equilibrate). Next, 50 pL of Fructozyme (Novozym SP 230®, Novo Nordisk) may be added and the mixture may be homogenized. Then the bottle may be closed, and the mixture may be incubated in a water bath at 60°C for 2 hours. The sample may be cooled down to room temperature and the mass of the solution may be brought to 40 g with demineralized water (m7 to 0.001 g). Finally, the sample may be homogenized. The first dilution factor is D3 = m7 / m6. Appropriate dilutions (D4) for HPAEC-PAD analyses with suitable calibration (glucose and fructose) can be made. The amounts of total glucose (Gt) and total fructose (Ft) may be determined by multiplying the results from HPAEC-PAD by D3*D4 and are expressed in g / kg of the initial composition.

[0047] The amounts of glucose and fructose released from the inulin may be obtained by difference taking into account the glucose and fructose amounts released from sucrose.

[0048] The glucose released from the inulin fraction is Gi = Gt-Gf-S / 1.9 (in g / kg)

[0049] The fructose released from the inulin fraction is Fi = Ft-Ff-S / 1.9 (in g / kg) The inulin amount in the sample can be calculated as: k*(Gj+Fi), where k is a factor taking into account the dry matter increase due to the hydrolysis of inulin. For example, k may be set to 0.91.

[0050] The inulin product as taught herein comprises 35.0% to 50.0% by weight of inulin having a degree of polymerization (DP) of 21 to 40 (DP21-40), with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product as taught herein may comprise 35.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product as taught herein may comprise 37.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product.

[0051] In embodiments, the inulin product as taught herein may comprise at least 35.0% by weight, at least 35.5% by weight, at least 36.0% by weight, at least 36.5% by weight, at least 37.0% by weight, at least 37.5% by weight, or at least 38.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product.

[0052] In embodiments, the inulin product as taught herein may comprise at most 50.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin. In embodiments, the inulin product as taught herein may comprise at most 49.0% by weight, at most 48.0% by weight, at most 47.0% by weight, at most 46.0% by weight, at most 45.0% by weight, at most 44.0% by weight, at most 43.0% by weight, at most 42.0% by weight, at most 41.0% by weight, at most 40.0% by weight, or at most 39.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product.

[0053] In embodiments, the inulin product as taught herein comprises 35.0% to 49.0% by weight, 35.0% to 48.0% by weight, 35.0% to 47.0% by weight, 35.0% to 46.0% by weight, or 35.0% to 45.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product as taught herein comprises 35.5% to 50.0% by weight, 36.0% to 50.0% by weight, 36.5% to 50.0% by weight, 37.0% to 50.0% by weight, 37.5% to 50.0% by weight, or 38.0% to 50.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product as taught herein comprises 35.5% to 49.0% by weight, 36.0% to 48.0% by weight, 36.5% to 47.0% by weight, 37.0% to 46.0% by weight, 37.5% to 46.0% by weight, or 38.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product. Such inulin products advantageously can be used in food applications such as custard and ice cream to replace sugar and / or fat, while at the same time providing satisfactory texture to the food.

[0054] As used herein, the term "free sugars" refers to one or more of fructose, glucose, and sucrose (saccharose). Accordingly, in an embodiment, free sugars comprise or consist of fructose. In another embodiment, free sugars comprise or consist of glucose. In yet another embodiment, free sugars comprise or consist of sucrose. In a further embodiment, free sugars comprise or consist of fructose and glucose. In yet another embodiment, free sugars comprise or consist of fructose and sucrose. In another embodiment, free sugars comprise or consist of glucose and sucrose. In yet a further embodiment, free sugars comprise or consist of fructose, glucose, and sucrose.

[0055] The amount of glucose, fructose, and sucrose, expressed as a weight percentage compared to the dry weight of the inulin product, may be determined by a method as known in the art. For instance, in a weighed bottle (Schott), about 5 g of a representative sample (m4 to 0.001 g) may be accurately weighed. Then about 10 g of phosphate buffer (0.1 M) at pH=7.0 may be added and the sample may be heated at 80°C for 15 minutes in a water bath. Next, the sample may be cooled down to room temperature and the total weight of the solution may be brought to 40 g with demineralized water (m5 to 0.001 g). The first dilution factor is Dl=m5 / m4. Finally, appropriate dilutions (D2) for HPAEC-PAD analyses with suitable calibration (glucose, fructose, sucrose) can be made. The amounts of free glucose, free fructose and free sucrose may be determined by multiplying the results from HPAEC-PAD by D1*D2 and are expressed in g / kg of the sample or in wt% based on the dry matter.

[0056] The disaccharide inulobiose (F2) is not considered as a free sugar but a fructooligosaccharide. The phrase "inulin having a degree of polymerization of 2", "inulin having a DP2" or briefly "DP2" as used herein refers to inulobiose. Accordingly, the phrase "inulin having a degree of polymerization of 2 to 10", "inulin having a DP2-10" or briefly "DP2-10" as used herein refers to inulobiose and inulin compounds consisting of 3 to 10 monosaccharide residues. Other inulin compounds having a degree of polymerization of 2 to 10 include kestose (GF2), inulotriose (F3), nystose (GF3), inulotetraose (F4), and fructosyl nystose (GF4), F5, GF5, F6, GF6, F7, GF8, F9, GF9 and F10.

[0057] Likewise, the phrase "inulin having a degree of polymerization of 2 to n", "inulin having a DP2-n" or briefly "DP2-n" as used herein refers to inulobiose and inulin compounds consisting of 3 to n monosaccharide residues, wherein n is an integer of at least 3, such as 3, 4, 5, 6, 7, 8, 9, 10, 20, 30, 40, 50 or more. For instance, the phrase "inulin having a degree of polymerization of 2 to 30", "inulin having a DP2-30" or briefly "DP2-30" as used herein refers to inulobiose and inulin compounds consisting of 3 to 30 monosaccharide residues.

[0058] The inulin product as taught herein comprises 2.0% to 10.0% by weight of free sugars, i.e., glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. For instance, the inulin product comprises 2.5% to 10% by weight, 3.0% to 10.0% by weight, 3.5% to 10.0% by weight, 4.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product may comprise 2.0% to 9.5% by weight, 2.0% to 9.0% by weight, 2.0% to 8.5% by weight, 2.0% to 8.0% by weight, 2.0% to 7.5% by weight, 2.0% to 7.0% by weight, 2.0% to 6.5% by weight, or 2.0% to 6.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0059] In embodiments, the inulin product as taught herein may comprise 2.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product as taught herein may comprise 3.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0060] Preferably, the inulin product comprises 4.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. For instance, the inulin product comprises 4.0% to 7.5% by weight, 4.0% to 7.0% by weight, 4.0% to 6.5% by weight, 4.0% to 6.4% by weight, 4.0% to 6.3% by weight, 4.0% to 6.2% by weight, 4.0% to 6.1% by weight, or 4.0% to 6.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. Such low percentages of free sugars advantageously allow to use the inulin product as taught herein as a sugar replacer in food applications such as instant custard or ice cream.

[0061] In embodiments, the inulin product as taught herein may comprise 35.0% to 46.0% by weight of inulin having a DP21-40, and / or the inulin product may comprise 2.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0062] In embodiments, the inulin product as taught herein may comprise 37.0% to 46.0% by weight of inulin having a DP21-40, and / or the inulin product may comprise 4.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0063] In embodiments, the inulin product comprises 7.0% to 25.0% by weight of inulin having a degree of polymerization of 2 to 10 (DP2-10), with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises 8.0% to 25.0% by weight, 9.0% to 25.0% by weight, 10.0% to 25.0% by weight, 11.0% to 25.0% by weight, 12.0% to 25.0% by weight, or 12.2% to 25.0% by weight of inulin having a DP2-10, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises at most 25.0% by weight, at most 24.0% by weight, at most 23.0% by weight, at most 22.0% by weight, at most 21.0% by weight, at most 20.0% by weight, or at most 19.5% by weight of inulin having a DP2-10, with % by weight based on the dry weight of the inulin product. Preferably, the inulin product comprises 10.0% to 25.0% by weight or 12.0% to 25.0% by weight of inulin having a DP2-10, with % by weight based on the dry weight of the inulin product. Such inulin products advantageously allow to prepare food applications such as custard and ice cream with reduced sugar and / or fat content, while at the same time providing satisfactory texture to the food.

[0064] In embodiments, the inulin product comprises 45.0% to 60.0% by weight of inulin having a degree of polymerization of more than 20 (DP>20), with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises 45.5% to 60.0% by weight, 46.0% to 60.0% by weight, 46.5% to 60.0% by weight, or 47.0% to 60.0% by weight of inulin having a DP>20, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises at most 60.0% by weight, at most 59.0% by weight, at most 58.0% by weight, at most 57.0% by weight, at most 56.0% by weight, at most 55.0% by weight, at most 54.0% by weight, at most 53.0% by weight, at most 52.0% by weight, at most 51.0% by weight, or at most 50.0% by weight of inulin having a DP>20, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises 46.0% to 55.0% by weight or 47.0% to 50.0% by weight of inulin having a DP>20, with % by weight based on the dry weight of the inulin product. As shown in the example section, such inulin products allow to prepare food applications such as custard and ice cream with low sugar and / or fat content and improved texture.

[0065] Accordingly, an aspect provides an inulin product comprising inulin and free sugars, i.e., glucose, fructose, and sucrose, wherein the inulin product comprises 45.0% to 60.0% by weight of inulin having a DP>20, with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of free sugars, with % by weight based on the dry weight of the inulin product. In an embodiment, the inulin product comprises 35.0% to 50.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product. Such inulin product has superior functionalities in food applications such as custard or ice cream, in particular as a texture improver. In addition, the inulin product advantageously allows to replace sugar and / or fat in the food applications.

[0066] In embodiments, the inulin product comprises at most 78.0% by weight of inulin having a degree of polymerization of 2 to 30 (DP2-30), with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises at least 60.0% by weight, at least 65.0% by weight, at least 70.0% by weight, or at least 75.0% by weight of inulin having a DP2-30, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises 60.0% to 78.0% by weight, 65.0% to 78.0% by weight, 70.0% to 78.0% by weight, or 75.0% to 78.0% by weight of inulin having a DP2-30, with % by weight based on the dry weight of the inulin product.

[0067] In embodiments, the inulin product comprises at most 77.5% by weight, at most 77.4% by weight, at most 77.3% by weight, at most 77.3% by weight, at most 77.1% by weight, or at most 77.0% by weight of inulin having a DP2-30, with % by weight based on the dry weight of the inulin product. In embodiments, the inulin product comprises 65.0% to 77.5% by weight, 70.0% to 77.4% by weight, or 70.0% to 77.1% by weight of inulin having a DP2-30, with % by weight based on the dry weight of the inulin product. Advantageously, such inulin products can be used in food applications such as custard and ice cream to replace sugar and / or fat, while at the same time providing improved texture to the food.

[0068] In embodiments, the inulin product has an average degree of polymerization (defined as [(Fi / Gi) + 1]) of 12.0 to 20.0, wherein Fi is the amount of inulin-related fructose, expressed as a percentage by weight, based on the dry weight of the inulin product, and Gi is the amount of inulin-related glucose, expressed as a percentage by weight, based on the dry weight of the inulin product, wherein Fi and Gi are determined by AOAC 997.08 method.

[0069] In the context of inulin products, often the parameter average degree of polymerization is used.

[0070] The term "average degree of polymerization", "DPav" or "DP" of a (polydisperse) oligo- or polysaccharide mixture refers to the mean of the degree of polymerization (DP) of all the molecules present in the saccharide mixture.

[0071] The average degree of polymerization DP as referred to herein is defined according to formula (2), OP = [©+ 11(2> wherein:

[0072] Fi is the total amount of inulin-related fructose (also referred as fructose released from the inulin fraction, or amount of inulin-related fructose), expressed as a percentage by weight, based on the dry weight of the inulin product, or fructose in the inulin product which is bound in the form of GFnor Fm. Free fructose or fructose bound in sucrose or in other non-inulin compounds does not contribute to Fi; and

[0073] Gi is the total amount of inulin-related glucose (also referred as glucose released from the inulin fraction, or amount of inulin-related glucose), expressed as a percentage by weight, based on the dry weight of the inulin product, or glucose in the inulin product which is bound in the form of GFn. Free glucose or glucose bound in sucrose or in other non-inulin compounds does not contribute to Gi.

[0074] The amount of fructose and / or glucose in the inulin product may be determined by AOAC 997.08 method (version 2013). The method involves a full enzymatic hydrolysis of the inulin product, leading to a mixture wherein all fructose and glucose which were bound in GFnor Fmor in other carbohydrates are turned into fructose and glucose. The amount of total fructose and total glucose may be determined via a suitable analytical method such as HPAEC-PAD based on the AOAC 997.08 method (Houbregs, 1997 , Journal of AOAC INTERNATION AL, 80, 5, 1029-1039). The result must then be corrected for free fructose and / or free glucose from non-inulin origin; thus, the amount of free fructose and / or free glucose in the original sample (prior to hydrolysis) and the amount fructose- or glucose-containing non-inulin products such as for example sucrose in the original sample (prior to hydrolysis) should be determined as well, for instance by HPAEC-PAD.

[0075] The amount of inulin-related fructose Fi and inulin-related glucose Gi are used to calculate the average degree of polymerization DP according to formula (2).

[0076] The "weight-average degree of polymerization", "DPw" or "DPw" refers to a weighted mean of the degrees of polymerization, weighted by the weight fractions (or the overall weight of the molecules) of the species. The weight average degree of polymerization may be calculated according to formula (3): wherein wi is the weight of molecules having i residue, and DPi the number of residues of the molecule.

[0077] The "number-average degree of polymerization", "DPn" or "DPn" refers to a weighted mean of the degrees of polymerization of polysaccharide species, weighted by the mole fractions (or the number of molecules) of the polysaccharide species. The number average degree of polymerization may be calculated according to formula (4): wherein m is the number of molecules having i residue, and DPi the number of residues of the molecule.

[0078] The weight average degree of polymerization and the number average degree of polymerization are typically determined by HPAEC-PAD on a chromatographic system, e.g., Dionex ICS 5000 (Thermo Fisher Scientific Inc.), as described herein for determining the amount of inulin having a particular degree of polymerization. Different concentrations of a standard inulin may be injected in order to assign the peaks in the chromatogram based on the retention time of the standard and to draw the calibration curves. The calibration curves allow to determine the mass concentration wi of each molecular inulin species in the sample. The molar concentration (ni) of the molecules having i residues can be calculated as m = wi / Mi, where Mi is the molecular weight of the molecules having i residues. The weight average degree of polymerization DPw may then be calculated according to formula (3). The number average degree of polymerization DPn may then be calculated according to formula (4).

[0079] In embodiments, the inulin product may have an average degree of polymerization (defined as [( Fj / Gj) + 1]) of 12.0 to 20.0, such as 12.0 to 19.5, 12.5 to 19.0, or 12.0 to 19.0. In embodiments, the inulin product may have an average degree of polymerization (defined as [(Fj / Gj) + 1]) of at least 12.0, at least 12.1, at least 12.2, at least 12.3, at least 12.4, at least 12.5, at least 13.0, at least 14.0, or at least 15.0. In embodiments, the inulin product has an average degree of polymerization (defined as [(Fj / Gj) + 1]) of at most 20.0, at most 19.5, at most 19.0, at most 18.5, at most 18.0, at most 17.5, at most 17.0, at most 16.5, or at most 16.0. As shown in the examples, such inulin products provide superior texture to food applications, even in food applications lacking thermal treatment, while allowing to replace at least part of or all of the sugar and / or fat in the food application.

[0080] Hence, an aspect relates to a (polydisperse) inulin product comprising inulin and free sugars, i.e., glucose, fructose, and sucrose, wherein the inulin product has an average degree of polymerization (defined as [(Fj / Gj) + 1]) of 12.0 to 20.0, and wherein the inulin product comprises 2.0% to 10.0% by weight of free sugars, with % by weight based on the dry weight of the inulin product. In an embodiment, the inulin product comprises 35.0% to 50.0% by weight of inulin having a degree of polymerization of 21 to 40 (DP21-40), with % by weight based on the dry weight of the inulin product.

[0081] In embodiments, the inulin product is derived from or isolated from a plant; preferably the inulin product is derived from or isolated from chicory (Cichorium intybus), in particular from the roots of chicory.

[0082] In embodiments, the chicory may be a variety selected from the EUPVP COMMON CATALOGUE, by selecting UPOV species Cichorium intybus L. var. sativum DC., and combinations of two or more thereof. Non limiting examples are Okali (CHIC2468), Pyrolusite, Dunite, Petalite, Korino (CHIC2466), Kalani (CHIC2467), Caladane (CHIC2465), Ormandy (CHIC1740), Vulko (CHIC2469), Cabira (CHIC2052), Abia (CHIC2051), Oratorio (CHIC1739), Damona (CHIC2260), Epona (CHIC2050), Orpiment, Orenda (CHIC2053), Tamino (CHIC2363), Sibelius (CHIC1845), Serpentine, Belado (CHIC2158), Fugato (CHIC1019), Sonatine (CHIC1842), Reicha (CHIC1844), Soupir (CHIC1948), Capso (CHIC2362), Heliotrope, Maestoso (CHIC1225), Uroda (CHIC2155), Adamantine, Okeus, Larigot (CHIC1226), Ricordi (CHIC1949), Octuor (CHIC1846), Obbligato (CHIC1638), Legato (CHIC1227), Selenite, Semonia (CHIC2157), Cadence (CHIC0714), Manasi (CHIC2156), Malachite, CHIC2570, CHIC2571, Orchies, Obsidienne, Chromite, Hibiscus, Coveline, Dolomine, Galene, Pyroxene, Aventurine, Spinelle, Larimar, Lazulite, Rhodonite, Benulite, Barite, and combinations of two or more thereof.

[0083] In embodiments, the chicory may be a variety selected from Okali (CHIC2468), Korino (CHIC2466), Kalani (CHIC2467), Caladane (CHIC2465), Ormandy (CHIC1740), Vulko (CHIC2469), Cabira (CHIC2052), Abia (CHIC2051), Oratorio (CHIC1739), Damona (CHIC2260), Epona (CHIC2050), Orenda (CHIC2053), Tamino (CHIC2363), Sibelius (CHIC1845), Belado (CHIC2158), Fugato (CHIC1019), Sonatine (CHIC1842), Reicha (CHIC1844), Soupir (CHIC1948), Capso (CHIC2362), Maestoso (CHIC1225), Uroda (CHIC2155), Larigot (CHIC1226), Ricordi (CHIC1949), Octuor (CHIC1846), Obbligato (CHIC1638), Legato (CHIC1227), Semonia (CHIC2157), Cadence (CHIC0714), Manasi (CHIC2156), CHIC2570, CHIC2571, and combinations of two or more thereof.

[0084] In embodiments, the chicory may be a variety selected from Caladane (CHIC2465), Ormandy (CHIC1740), Cabira (CHIC2052), Abia (CHIC2051), Oratorio (CHIC1739), Epona (CHIC2050), Tamino (CHIC2363), Sibelius (CHIC1845), Fugato (CHIC1019), Sonatine (CHIC1842), Reicha (CHIC1844), Capso (CHIC2362), Maestoso (CHIC1225), Uroda (CHIC2155), Larigot (CHIC1226), Ricordi (CHIC1949), Octuor (CHIC1846), Obbligato (CHIC1638), Legato (CHIC1227), Semonia (CHIC2157), Cadence (CHIC0714), Manasi (CHIC2156), CHIC2570, and combinations of two or more thereof.

[0085] In embodiments, the chicory may be a variety selected from Okali (CHIC2468), Pyrolusite, Dunite, Petalite, Korino (CHIC2466), Kalani (CHIC2467), Vulko (CHIC2469), Damona (CHIC2260), Orenda (CHIC2053), Belado (CHIC2158), Soupir (CHIC1948), CHIC2571, Chromite, Rhodonite, Benulite, Barite, and combinations of two or more thereof.

[0086] In embodiments, the chicory may be a variety selected from Okali (CHIC2468), Korino (CHIC2466), Kalani (CHIC2467), Vulko (CHIC2469), Damona (CHIC2260), Orenda (CHIC2053), Belado (CHIC2158), Soupir (CHIC1948), CHIC2571, and combinations of two or more thereof.

[0087] In embodiments, the chicory may be a variety selected from Okali (CHIC2468), Korino (CHIC2466), Kalani (CHIC2467), Caladane (CHIC2465), Ormandy (CHIC1740), Vulko (CHIC2469), Cabira (CHIC2052), Abia (CHIC2051), Oratorio (CHIC1739), Damona (CHIC2260), Epona (CHIC2050), Orenda (CHIC2053), Tamino (CHIC2363), Belado (CHIC2158), Sonatine (CHIC1842), Soupir (CHIC1948), Capso (CHIC2362), Maestoso (CHIC1225), Uroda (CHIC2155), and combinations of two or more thereof.

[0088] In embodiments, the chicory may be a variety selected from Sibelius (CHIC1845), Fugato (CHIC1019), Reicha (CHIC1844), Larigot (CHIC1226), Ricordi (CHIC1949), Octuor (CHIC1846), Obbligato (CHIC1638), Legato (CHIC1227), Semonia (CHIC2157), Cadence (CHIC0714), Manasi (CHIC2156), CHIC2570, CHIC2571. In embodiments, the chicory may be a variety selected from Ormandy (CHIC1740), Maestoso (CHIC1225), Oratorio (CHIC1739), Fugato (CHIC1019), Larigot (CHIC1226), and combinations of two or more thereof of varieties.

[0089] In embodiments, the chicory roots may have a content of inulin and free sugars (i.e., glucose, fructose and sucrose) of 70.0% to 85.0% by weight, with % by weight based on the dry weight of the chicory roots. In embodiments, the chicory roots may have a content of inulin and free sugars of 72.0% to 80.0% by weight, with % by weight based on the dry weight of the chicory roots.

[0090] In an embodiment, the inulin product may be obtained (derived or isolated) from a plant by hot water extraction. In a preferred embodiment, industrial production of inulin from for instance chicory root involves extraction by hot water. As mentioned herein, free sugars (such as glucose, fructose, and sucrose) are co-extracted.

[0091] In embodiments, the inulin product may have a solids content of at least 90.0% by weight, with % by weight based on the total weight of the inulin product.

[0092] The terms "solids content", "total dry matter", "dry matter content", or "dry weight" may be used interchangeably herein and refer to the ratio of the weight of solids in a composition to the total weight of the composition. The solids content may be expressed as a ratio of the weight of a sample after drying (in g) to the weight of a sample before drying (in g). For instance, the solids content may be expressed as a weight percentage (wt%) or g of dry matter per 100 g of sample. The solids content may be determined gravimetrically. Moisture may be evaporated from the sample by oven drying (e.g. for 24 h at above 100°C). For instance, 5 g of sample may be weighed in a pre-weighed dry aluminium dish (e.g. with a precision balance Ohaus, capacity 410 g, sensitivity 0.001 g). A sample may be placed in an oven at 103°C until the residual weight remains constant (at least 24 h). The sample may be cooled in a desiccator for 1 h and then immediately weighed. Results can be expressed in % (g of dry matter per 100 g of sample), also referred to as "% on dry basis" or "% on db".

[0093] Dry matter (%) = (m3 - ml) / (m2 - ml) x 100 ml = weight of the dry aluminium dish (in g) m2 = weight of the aluminium dish with the sample before drying (in g) m3 = weight of the aluminium dish with the sample after drying (in g)

[0094] The solids content may also be determined by Brix measurement, for example using a RFM 340 refractometer from Bellingham Stanley. A good approximation of dry matter may be achieved by a Brix measurement as long as one liquid phase is concerned (e.g. as for the inulin product). In embodiments, the inulin product may have a solids content of at least 91.0% by weight, at least 92.0% by weight, at least 93.0% by weight, at least 94.0% by weight, with % by weight based on the total weight of the inulin product. Preferably, the inulin product has a solids content of at least 95.0% by weight, with % by weight based on the total weight of the inulin product. For instance, the inulin product may comprise about 95.0 g of solids per 100.0 g of the inulin product. In embodiments, the inulin product may have a solids content of at least 96.0% by weight, at least 97.0% by weight, at least 98.0% by weight, at least 99.0% by weight, or 100% by weight, with % by weight based on the total weight of the inulin product.

[0095] In embodiments, the inulin product as taught herein may have a solids content of 90.0% by weight to 100.0% by weight, with % by weight based on the total weight of the inulin product. In embodiments, the inulin product may have a solids content of 95.0% by weight to 98.0% by weight, with % by weight based on the total weight of the inulin product; preferably wherein the inulin product has a solids content of 95.0% by weight to 97.0% by weight, with % by weight based on the total weight of the inulin product.

[0096] In embodiments, the inulin product may comprise, consist essentially of, or consist of inulin and free sugars (e.g., glucose, fructose, sucrose). In embodiments, the inulin product may comprise, consist essentially of, or consist of inulin, free sugars (e.g., glucose, fructose, sucrose), and impurities (e.g., salt, proteins).

[0097] The inulin product as taught herein may be used as a dry product or after dispersion in any aqueous phase such as water.

[0098] A further aspect relates to an aqueous solution or aqueous dispersion comprising the inulin product as defined herein, wherein the inulin product is dissolved or dispersed in water or an aqueous phase.

[0099] The terms "aqueous phase" or "aqueous carrier" generally refer to a solution in which the solvent comprises, consists essentially of, or consists of water. In embodiments, the aqueous phase comprises at least 1% by volume of water. For example, the aqueous phase comprises at least 5%, at least 10%, at least 20%, at least 30%, at least 40%, at least 50%, at least 60%, at least 70%, at least 80%, at least 90%, at least 95%, or at least 99% by volume of water. In embodiments, the aqueous phase consists of water. In embodiments, the aqueous phase is water.

[0100] In embodiments, the aqueous solution or aqueous dispersion as taught herein may comprise from about 60% to about 95% by volume of the aqueous phase, such as water. In embodiments, the aqueous solution or aqueous dispersion as taught herein may comprise from about 65% to about 95% by volume, from about 70% to about 90% by volume, or from about 70% to about 80% by volume of the aqueous phase, such as water.

[0101] In embodiments, the aqueous solution or aqueous dispersion as taught herein may not comprise organic solvents. In embodiments, the aqueous solution or aqueous dispersion as taught herein may be prepared in an aqueous phase without the use of organic solvents. Such conditions advantageously offer great potential for preparing food applications.

[0102] In embodiments, the aqueous solution or aqueous dispersion may comprise the inulin product in a concentration of about 5% w / v to 40% w / v, relative to the volume of the aqueous phase. In embodiments, the aqueous solution or aqueous dispersion may comprise the inulin product in a concentration of about 5% w / v, about 10% w / v, about 15% w / v, about 20% w / v, about 25% w / v, about 30% w / v, about 35% w / v, or about 40% w / v, relative to the volume of the aqueous phase.

[0103] In embodiments, the aqueous solution or aqueous dispersion may comprise the inulin product in a concentration of 20% w / v, relative to the volume of the aqueous phase. In embodiments, the aqueous solution or aqueous dispersion may comprise the inulin product in a concentration of 30% w / v, relative to the volume of the aqueous phase.

[0104] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of: at least 500 g after preparation of the aqueous solution or aqueous dispersion at room temperature, e.g., at a temperature of 25°C (e.g., without thermal treatment), and / or at least 200 g after thermal treatment of the aqueous solution or aqueous dispersion at a temperature up to 85°C. Preferably, the aqueous dispersion is cooled down to 4°C before performing the gel strength measurement.

[0105] The gel strength (hardness) of an aqueous dispersion comprising an inulin product may be measured as known in the art, for instance as described in Kim et al., 2001, Carbohydrate Polymers, 46, 135-145. In brief, the gel strength may be measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK). In embodiments, the gel strength of an aqueous dispersion as taught herein may be measured at a temperature of 4°C. Preferably, the gel strength of an aqueous dispersion as taught herein is measured after at least one night (e.g., at least 12 hours) at a temperature of 4°C. For instance, the gel strength may be measured by placing the gel samples under the texture analyser with a cylindrical probe Ebonite (10 mm in diameter). The sample may be measured in compression (Load and extension). The distance of punching the samples may be 15 mm (30 sec), pre-test speed may be 2 mm / s, the test speed may be 0.5 mm / s, the post-test speed may be return to start, and the trigger force may be 3 g. The average load (in gram-force or gf or g) between the calculation limits, i.e., limit 1 (4 mm at 8 sec) and limit 2 (15 mm at 30 sec) was considered as hardness of the gel. Hardness (g) of the aqueous dispersion = [load at limit 1 (4 mm at 8 sec) + load at limit 2 (15 mm at 30 sec)] / 2.

[0106] In embodiments, the gel strength of an aqueous solution or aqueous dispersion as taught herein may be measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, after preparation of the aqueous solution or aqueous dispersion at room temperature, e.g., a temperature of 25°C or after thermal treatment of the aqueous solution or aqueous dispersion, such as at a temperature of 85°C. In embodiments, the gel strength of an aqueous solution or aqueous dispersion as taught herein may be measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, after preparation of the aqueous solution or aqueous dispersion at room temperature, e.g., a temperature of 25°C or after thermal treatment of the aqueous solution or aqueous dispersion, such as at a temperature of 85°C, and cooling down the aqueous solution or aqueous dispersion to a temperature of 4°C. In embodiments, the gel strength of an aqueous solution or aqueous dispersion as taught herein may be measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, after preparation of the aqueous solution or aqueous dispersion at room temperature, e.g., a temperature of 25°C or after thermal treatment of the aqueous solution or aqueous dispersion, such as at a temperature of 85°C, cooling down the aqueous solution or aqueous dispersion to a temperature of 4°C, and storing the aqueous solution or aqueous dispersion at least 1 night (e.g., at least 12 hours) at 4°C.

[0107] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser, such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 500 g, at least 550 g, at least 600 g, at least 650 g, at least 700 g, at least 750 g, or at least 800 g after preparation at room temperature, e.g., at a temperature of 25°C (e.g., without thermal treatment).

[0108] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser, such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of 500 g to 1000 g, 550 g to 1000 g, 600 g to 1000 g, 650 g to 1000 g, 700 g to 1000 g, 750 g to 1000 g, or 800 g to 1000 g, after preparation at room temperature, e.g., at a temperature of 25°C (e.g., without thermal treatment). Such gel strengths of the aqueous solution or aqueous dispersion advantageously allow to resist thermal treatments of up to 85°C. Accordingly, in embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser, such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 200 g after thermal treatment at a temperature up to 85°C, e.g., after thermal treatment at a temperature of about 60°C to about 80°C, such as at a temperature of about 60°C, about 65°C, about 70°C, about 75°C, about 80°C, or about 85°C. In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser, such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 400 g after thermal treatment at a temperature up to 85°C, e.g., after thermal treatment at a temperature of about 60°C to about 85°C, such as at a temperature of about 60°C, about 65°C, about 70°C, about 75°C, about 80°C, or about 85°C. In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser, such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 600 g after thermal treatment at a temperature of up to 70°C, e.g., after thermal treatment at a temperature of about 60°C to about 70°C, such as at a temperature of about 60°C, about 65°C, or about 70°C. In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may have a gel strength as measured by a texture analyser, such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 800 g after thermal treatment at a temperature of up to 60°C, e.g., after thermal treatment at a temperature of about 60°C.

[0109] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) maintains its gel-forming properties up to a temperature of 85°C. In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 30% (w / v) may maintain its gel-forming properties after thermal treatment at a temperature of about 60°C to about 85°C, such as at a temperature of about 60°C, about 65°c, about 70°C, about 75°C, about 80°C, or about 85°C.

[0110] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) may have a gel strength as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of: at least 100 g after preparation of the aqueous solution or aqueous dispersion at room temperature, e.g., at a temperature of 25°C (e.g., without thermal treatment), and / or at least 50 g after thermal treatment of the aqueous solution or aqueous dispersion at a temperature up to 70°C. Preferably, the aqueous dispersion is cooled down to 4°C before performing the gel strength measurement.

[0111] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) may have a gel strength as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 100 g, at least 150 g, or at least 200 g after preparation at room temperature, e.g., at a temperature of 25°C (e.g., without thermal treatment).

[0112] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) may have a gel strength as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of 100 g to 400 g, 100 g to 350 g, 100 g to 300 g, 100 g to 250 g, 150 g to 250 g, or 200 g to 250 g, after preparation at room temperature, e.g., at a temperature of 25°C (e.g., without thermal treatment). Such gel strengths of the aqueous solution or aqueous dispersion advantageously allow to resist thermal treatments of up to 70°C.

[0113] Accordingly, in embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) may have a gel strength as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 50 g after thermal treatment at a temperature up to 70°C, e.g., after thermal treatment at a temperature of about 60°C to about 70°C, such as at a temperature of about 60°C, about 65°C, or about 70°C. In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) may have a gel strength as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at 4°C, of at least 100 g after thermal treatment at a temperature of up to 65°C, e.g., after thermal treatment at a temperature of about 60°C to about 65°C, such as at a temperature of about 60°C or about 65°C.

[0114] In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) maintains its gel-forming properties up to a temperature of 70°C. In embodiments, the aqueous solution or aqueous dispersion as taught herein comprising the inulin product in a concentration of 20% (w / v) maintains its gel-forming properties at a temperature of about 60°C to about 70°C, such as at a temperature of about 60°C, about 65°C, or about 70°C.

[0115] A further aspect provides an edible composition comprising the inulin product as defined herein or the aqueous solution or aqueous dispersion as defined herein. Accordingly, a further aspect relates to an edible composition comprising an inulin product, wherein the inulin product comprises inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 50.0% by weight of inulin having a DP21-40, and 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. A further aspect also relates to an edible composition comprising an aqueous solution or aqueous dispersion comprising the inulin product as taught herein.

[0116] As used herein, and as will be understood by the person skilled in the art, an "edible" composition refers to a composition which is suitable for human or animal consumption. In embodiments, the edible composition is a food or feed product; preferably the edible composition is a dairy product such as a custard or an ice cream.

[0117] The term "custard" is generally known and refers to a variety of culinary preparations based on milk, sweetened milk, cheese, or cream and a thickener such as egg or egg yolk. The milk, sweetened milk, cheese, or cream is typically heated to a temperature of 80°C with the thickener such as egg or egg yolk to thicken the custard. The term "custard" or "instant custard" as used herein refer to a custard obtained without heating or thermal treatment during its preparation. On the contrary, the (instant) custard can be prepared at cold conditions (at room temperature), e.g., such as by adding to water at a temperature of about 25°C. The term "custard powder" or "instant custard powder" refers to an instant powder which is to be mixed with water at cold conditions (at room temperature, e.g., at a temperature of about 25°C) to provide an instant custard. Advantageously, there is no need for heating or thermal treatment during the preparation of the instant custard from the instant custard powder.

[0118] The term "ice cream" is generally known and refers to a frozen dessert typically made from milk or cream that has been flavoured with a sweetener, either sugar or an alternative, and a flavour, such as cocoa or vanilla, or with fruit.

[0119] The term "low-fat ice cream" refers to ice cream containing at most 3 g fat / 100 g or at most 1.5 g fat / 100 ml (in EU) or at most 3 g fat / serving (in US).

[0120] The term "fat-free ice cream" refers to ice cream containing less than 0.5 g fat / 100 g or less than 0.5 g fat / 100 ml (in EU) or less than 0.5 g / serving (in US).

[0121] In embodiments, the edible composition, such as a dairy product, in particular a custard or ice cream, may comprise about 1% to about 40% by weight of the inulin product as taught herein, with % by weight based on the total weight of the edible composition. Such edible composition favourably allows to replace about 1% to about 40% by weight of the sugar and / or fat of the edible composition by the inulin product, thereby providing a healthier alternative. In embodiments, the edible composition, such as a dairy product, may comprise about 1% to about 40% by weight, about 1% to about 35% by weight, about 1% to about 30% by weight, about 1% to about 25% by weight, about 1% to about 20% by weight, about 1% to about 15% by weight, or about 1% to about 10% by weight of the inulin product as taught herein. In embodiments, the edible composition, such as a dairy product, may comprise at least about 2% by weight, at least about 3% by weight, at least about 4% by weight, at least about 5% by weight, at least about 6% by weight, or at least about 8% by weight of the inulin product as taught herein, with % by weight based on the total weight of the edible composition. In embodiments, the edible composition, such as a dairy product, may comprise about 2% to about 40% by weight, about 3% to about 30% by weight, about 4% to about 20% by weight, or about 5 to about 10% by weight of the inulin product as taught herein, with % by weight based on the total weight of the edible composition. In embodiments, the edible composition, such as a dairy product, may comprise about 2% to about 10% by weight of the inulin product as taught herein, such as about 2% by weight, about 3% by weight, about 4% by weight, about 5% by weight, about 6% by weight, about 7% by weight, about 8% by weight, about 9% by weight, or about 10% by weight of the of the inulin product as taught herein, with % by weight based on the total weight of the edible composition. Such edible composition such as custard or fat-low ice cream may advantageously have increased texture, while at the same time allowing to replace part of or all sugar and / or fat, thereby providing a healthier alternative.

[0122] In embodiments, the edible composition such as custard may further comprise water. In embodiments, the edible composition such as custard may further comprise one or more of milk powder (e.g. whole milk powder), sugar (e.g. icing sugar), starch (e.g., modified starch), and a thickener (e.g., alginate).

[0123] In embodiments, the edible composition such as low-fat ice cream may further comprise water. In embodiments, the edible composition such as low-fat or fat-free ice cream may further comprise one or more of sugar, milk powder (e.g., skimmed milk powder), fat, and a thickener (e.g. glucose syrup). In embodiments, the edible composition such as fat-free ice cream may further comprise one or more of sugar, milk powder (e.g., skimmed milk powder), and a thickener (e.g. glucose syrup).

[0124] In embodiments, the edible composition such as custard may further comprise additives such as one or more of aroma (flavour), colorant, emulsifier, stabilizer, and conservative.

[0125] In embodiments, the edible composition may be a custard having a hardness of at least 40 g, e.g., as measured by a texture analyser such as TA.XTplusC Texture Analyzer (Stable Micro Systems, Ltd, UK) at 4°C. The hardness (in g) of a custard comprising an inulin product may be measured as known in the art. For instance, the hardness may be measured by a texture analyser such as TA.XTplusC Texture Analyzer (Stable Micro Systems, Ltd, UK). Preferably, the hardness of custard as taught herein is measured at a temperature of 4°C. Preferably, the hardness of custard as taught herein is measured after at least one night (e.g., at least 12 hours) at a temperature of 4°C. For instance, the hardness may be measured by placing the custard under the texture analyser with a conical probe (conical P45C). The sample may be measured in "hold until time" compression. The pre-test speed may be 2 mm / s, the test speed may be 1 mm / s, the post-test speed may be 2 mm / s, the distance may be 20 mm, the hold time may be 30 s, and the trigger force may be 3 g. The maximum load is the force at 20 mm. The minimum load is the force at 50 mm. The hardness (in gram-force or gf or g) is the maximum load (after 20 mm). The relaxation (gf) is the load after hold (after 30 sec holding).

[0126] The harness of the custard comprising the inulin product as taught herein can be measured at a timepoint that is between about 12 hours to end of shelve life (5 days) after refrigerated storage of the custard, e.g. after storage of the custard at a temperature of 4°C.

[0127] In embodiments, the edible composition may be a custard having a hardness of at least 45 g, at least 50 g, at least 55 g, at least 60 g, at least 65 g, at least 70 g, or at least 75 g, e.g., as measured by a texture analyser, such as TA.XTplusC Texture Analyzer (Stable Micro Systems, Ltd, UK) at 4°C.

[0128] In embodiments, the edible composition may be a custard having a hardness of 40 g to 100 g, 45 g to 100 g, 50 g to 90 g, 55 g to 85 g, or 60 g to 80 g, e.g., as measured by a texture analyser such as TA.XTplusC Texture Analyzer (Stable Micro Systems, Ltd, UK) at 4°C.

[0129] In embodiments, the edible composition may be an ice cream, preferably a fat-free ice cream, having a hardness of at least 1300 g, e.g., as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at temperature of about -18°C to about -20°C.

[0130] The hardness (in g) of an ice cream, preferably a fat-free ice cream, comprising an inulin product may be measured as known in the art. For instance, the hardness may be measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK). Preferably, the hardness of the ice cream is measured at a temperature of about -18°C to about -20°C. Preferably, the hardness of the ice cream is measured after one week of freezing at a temperature of about -18°C to about -20°C. For instance, the hardness may be measured by placing the ice cream under the texture analyser with a cylindrical probe (5 mm stainless). The sample may be measured in compression. The pre-test speed may be 2 mm / s, the test speed may be 1 mm / s, the post-test speed may be 2 mm / s, the distance may be 15 mm, and the trigger force may be 3 g. The hardness (in gram-force or gf or g) is the force (gf) after 15 seconds. In embodiments, the edible composition may be an ice cream, preferably a fat-free ice cream, having a hardness of at least 1350 g, at least 1400 g, at least 1450 g, at least 1500 g, or at least 1500 g, e.g., as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK)at temperature of about -18°C to about -20°C.

[0131] In embodiments, the edible composition may be an ice cream, preferably a fat-free ice cream, having a hardness of 1300 g to 2800 g, 1300 g to 2600 g, 1300 g to 2400 g, 1300 g to 2200 g, 1300 g to 2000 g, 1300 g to 1800 g, or 1300 g to 1600 g, e.g., as measured by a texture analyser such as TAI Texture Analyzer (Lloyd Instruments Ltd, UK) at temperature of about -18°C to about -20°C.

[0132] A further aspect provides the use of the inulin product as defined herein or the aqueous solution or aqueous dispersion as defined herein, in a food or feed product, preferably in a diary product such as a custard or an ice cream. Accordingly, a further aspect relates to use of the inulin product in a food or feed product, preferably in a diary product such as a custard or an ice cream, wherein the inulin product comprises inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 50.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. While an aqueous solution may be added to a food or feed product, the inulin product advantageously allows to form a gel in the food or feed product without the need to prepare an aqueous solution in advance.

[0133] In embodiments, the inulin product as taught herein may be used as a texture improver. The inulin product as taught herein may partially or completely replace sugar and / or fat in food or feed products, such as for instance in custard or ice cream. Particularly suited applications of the TVPs as taught herein may for instance involve applications in which the complete or partial replacement of sugar and / or fat is desired, while obtaining satisfactory texture, for instance in custard or ice low- fat ice cream.

[0134] The terms "texture improver" "texture modifier", "texturing agent", texture-giving agent" may be used interchangeably herein and refer to an agent having the capability of modifying, in particular increasing, the texture of a food or feed product relative to (i.e., as compared with) the texture of the same food or feed product without the addition of the agent.

[0135] In embodiments, the hardness (e.g., expressed as g) of an edible composition comprising the inulin product as taught herein may be enhanced (i.e., increased) by at least about 10% relative to (i.e., compared with) (i.e., the hardness of an edible composition comprising the inulin product as taught herein may be at least about 1.10-fold) the hardness of the edible composition without the inulin product as taught herein (i.e., control) or the hardness of the edible composition comprising a commercially available reference inulin product.

[0136] The terms "hardness" of an edible composition such as a custard or ice cream may be measured as described herein. The hardness may be expressed as g.

[0137] The inulin product and uses as taught herein can provide for advantages in edible compositions comprising the inulin product relative to edible compositions without the inulin product as taught herein (i.e., control) or the hardness of the edible composition comprising a commercially available reference inulin product (i.e., "reference" or "reference composition"). A "reference composition" refers to an edible composition of the same composition and prepared under substantially the same conditions (e.g., using the same method, the same amount of time, in the same temperature, with hardness and other characteristics being measured according to the same methods) as an edible composition which comprises the inulin product as taught herein, except that the reference composition does not comprise the inulin product as taught herein but a reference inulin product. The reference composition offers a meaningful and informative control for detecting the effects of the presence of the inulin product as taught herein.

[0138] Examples of commercially available reference inulin products are FIBRULINE™ Instant chicory root fibre (Cosucra Groupe Warcoing) and FIBRULINE™ XL chicory root fibre (Cosucra Groupe Warcoing). In embodiments, the hardness (e.g., expressed as g) of an edible composition comprising the inulin product as taught herein may be enhanced (i.e., increased) by at least about 15% (i.e., the hardness of an edible composition comprising the inulin product as taught herein may be at least about 1.15- fold), at least about 20% (i.e., 1.20-fold), at least about 25% (i.e., 1.25-fold), at least about 30% (i.e., 1.30-fold), at least about 35% (i.e., 1.35-fold), at least about 40% (i.e., 1.40-fold), at least about 45% (i.e., 1.45-fold), at least about 50% (i.e., 1.50-fold), at least about 55% (i.e., 1.55-fold), at least about 60% (i.e., 1.60-fold), at least about 65% (i.e., 1.65-fold), at least about 70% (i.e., 1.70-fold), at least about 75% (i.e., 1.75-fold), at least about 80% (i.e., 1.80-fold), at least about 85% (i.e., 1.85-fold), at least about 90% (i.e., 1.90-fold), at least about 95% (i.e., 1.95-fold), or at least about 100% relative to (i.e., compared with) (i.e., 2-fold) the hardness of the edible composition without the inulin product as taught herein (i.e., control) or the hardness of the edible composition comprising a commercially available reference inulin product. Such edible compositions have improved texture compared with reference edible compositions.

[0139] In embodiments, the hardness (e.g., expressed as g) of an edible composition comprising the inulin product as taught herein may be enhanced (i.e., increased) by at least about 150% (i.e., the hardness of an edible composition comprising the inulin product as taught herein may be at least about 2.5-fold), at least about 200% (i.e., 3-fold), at least about 250% (i.e., 3.5-fold), at least about 300% (i.e., 4-fold), at least about 350% (i.e., 4.5-fold), or at least about 400% (i.e., 5-fold) relative to (i.e., compared with) the hardness of the edible composition without the inulin product as taught herein (i.e., control) or the hardness of the edible composition comprising a commercially available reference inulin product. Such edible compositions have superior texture compared with reference edible compositions.

[0140] A further aspect relates to a method for preparing an inulin product, preferably an inulin product as defined herein, the method comprising: providing plant material, in particular an inulin containing material, such as chicory roots; hot-water extraction of the plant material, thereby obtaining a hot water extract; and liquid / solid separation of the hot water extract, thereby obtaining the inulin product, e.g., the liquid fraction of the liquid / solid separation. This method may be referred to herein as a "standard" method for preparing a native inulin product.

[0141] The plant material for example chicory roots may be first harvested and then washed and, if necessary, sliced into cossettes (strips or slices) or shredded, milled, grinded, or cut. Hot water extraction can be performed by diffusion or counter-current diffusion with hot water of the plant material, preferably of the comminuted (e.g., sliced, shredded, milled, grinded, or cut) plant material. Typical plant material (e.g., cossettes) to water ratio can be for example 1. Suitable temperature can be of at least 50°C, for example at least 60°C, for example at least 70°C. Typical extraction time may vary from 1 to 10 hours.

[0142] In the extraction step such as the counter-current diffusion process, inulin may be diffused out of the cossettes, and the remaining pulp may be separated from the raw diffusion juice by means of a very coarse sieve (e.g., screen included in the diffusion device). The resulting filtrate still contains a lot of solids (small particles, colloids). Most of these solids may be eliminated by further fine filtration which is necessary for further purification steps.

[0143] The liquid / solid separation of the inulin juice may be performed by filtration, centrifugation, or decantation; preferably the liquid / solid separation of the inulin juice is performed by filtration. Filtration of the hot water extract results in a filtrate and a retentate. The filtrate can be considered as the inulin product as taught herein.

[0144] The method as taught herein for preparing an inulin product may comprise heat treatment and optional cooling steps. The method as taught herein for preparing an inulin product may further comprise purification steps such as demineralization and optionally activated carbon filtration. Demineralization may be performed by ion exchange chromatography. The method as taught herein for preparing an inulin product may further comprise a concentration step of the inulin product, for instance by evaporation. These steps may or may not be part of the method referred to herein as a "standard" method for preparing a native inulin product.

[0145] In embodiments, the inulin product may be inulin product obtained from chicory roots harvested in Belgium, North of France, or the Netherlands, or a mixture thereof.

[0146] In embodiments, the inulin product as taught herein may comprise or consist of inulin product obtained from chicory roots harvested from early campaign. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested from early campaign.

[0147] The term "early campaign" as used herein refers to the period from 15th of August to 15th of October in Belgium, North of France, and the Netherlands.

[0148] In embodiments, the inulin product may be inulin product obtained from chicory roots harvested during early campaign. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested from 15th of August to 15th of October in one or more of Belgium, North of France, and the Netherlands. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested from 1st of September to 15th of October in one or more of Belgium, North of France, and the Netherlands. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested from 15th of September to 15th of October in one or more of Belgium, North of France, and the Netherlands.

[0149] In embodiments, the inulin product may be inulin product obtained from chicory roots harvested from 15thof March to 31stof July in Chile, or in other countries of the southern hemisphere.

[0150] In embodiments, the inulin product may be inulin product obtained from chicory roots harvested at most one week (i.e., seven days) prior to the production of the inulin product. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested at most six days, at most five days, at most four days, at most three days, at most two days, or at most one day prior to the production of the inulin product. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested at the same day as the production of the inulin product. The chicory roots may need to be transported from the place of harvest to the product site. The chicory roots may be stored for some days, such as two or three days, at the production site prior to the production of the inulin product.

[0151] The inulin product obtained from chicory roots harvested from early campaign may be obtained by the method as taught herein for preparing an inulin product. In alternative embodiments, the inulin product as taught herein may comprise or consist of inulin obtained from chicory roots harvested after early campaign. In embodiments, the inulin product may be inulin product obtained from chicory roots harvested after early campaign. In those embodiments, the inulin product as taught herein may be prepared by the method as taught herein for preparing an inulin product and in addition comprising a crystallization step and separation step for selecting particular inulin compounds, thereby obtaining the inulin product as taught herein, i.e., the inulin product having the characteristics as defined herein. The crystallisation step may comprise cooling of the inulin product, e.g., in a crystallization tank, optionally wherein the inulin juice is subjected to stirring during the cooling step.

[0152] In embodiments, the inulin juice may be submitted to cooling crystallization in a temperature- controlled tank under mild stirring. The initial temperature of the juice may be about 80°C to about 100°C, such as about 85°C, and the final temperature may be at most about 40°C, such as about 15°C. The average cooling speed of the inulin juice may be from 0.4°C per hour to 20°C per hour. During the cooling crystallization occurs.

[0153] In embodiments, the crystallisation step may comprise: providing an inulin juice at a temperature of about 80°C to about 100°C in a crystallization tank; and cooling the inulin juice in the crystallization tank to a temperature of at most about 40°C at an average cooling speed of from 0.4°C per hour to 20°C per hour, wherein the inulin juice is subjected to stirring during the cooling step.

[0154] After the cooling step, the method may further comprise: transporting the inulin juice from the crystallization tank to a storage tank; and maintaining the inulin juice in the storage tank at a temperature of at most about 40°C.

[0155] In embodiments, the inulin juice has a solids content of 20% by weight to 60% by weight, with % by weight based on the total weight of the inulin juice. For instance, the inulin juice may have a solids content of 30% by weight to 50% by weight, with % by weight based on the total weight of the inulin juice. Preferably, the inulin juice has a solids content of 30% by weight to 45% by weight, with % by weight based on the total weight of the inulin juice.

[0156] After separation, e.g., by centrifugation, decantation, or filtration, the method as taught herein for preparing an inulin product may further comprise purification steps such as demineralization, e.g., by anion and cation exchange, and optionally activated carbon filtration. The method as taught herein for preparing an inulin product may further comprise a concentration step of the inulin product, for instance by spray drying.

[0157] The present application also provides aspects and embodiments as set forth in the following Statements:

[0158] Statement 1. An inulin product comprising inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 50.0% by weight of inulin having a degree of polymerization of 21 to 40 (DP21-40), with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

[0159] Statement 2. The inulin product according to statement 1, wherein the inulin product comprises 7.0% to 25.0% by weight of inulin having a degree of polymerization of 2 to 10 (DP2-10), with % by weight based on the dry weight of the inulin product; preferably wherein the inulin product comprises 10.0% to 25.0% by weight of inulin having a DP2-10, with % by weight based on the dry weight of the inulin product.

[0160] Statement 3. The inulin product according to statement 1 or 2, wherein the inulin product comprises 45.0% to 60.0% by weight of inulin having a degree of polymerization of more than 20 (DP>20), with % by weight based on the dry weight of the inulin product.

[0161] Statement 4. The inulin product according to any one of statements 1 to 3, wherein the inulin product comprises at most 78.0% by weight of inulin having a degree of polymerization of 2 to 30 (DP2-30), with % by weight based on the dry weight of the inulin product.

[0162] Statement 5. The inulin product according to any one of statements 1 to 4, wherein the inulin product has an average degree of polymerization defined as [( Fi / Gi) + 1] of 12.0 to 20.0.

[0163] Statement 6. The inulin product according to any one of statements 1 to 5, wherein the inulin product comprises 35.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product; preferably wherein the inulin product comprises 37.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product; and / or wherein the inulin product comprises 2.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product; preferably wherein the inulin product comprises 4.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product. Statement 7. The inulin product according to any one of statements 1 to 6, wherein the inulin product is derived from or isolated from a plant; preferably the inulin product is derived from or isolated from chicory (Cichorium intybus).

[0164] Statement 8. The inulin product according to any one of statements 1 to 7 , wherein the inulin product has a solids content of at least 90.0% by weight, with % by weight based on the total weight of the inulin product; preferably wherein the inulin product has a solids content of at least 95.0% by weight, with % by weight based on the total weight of the inulin product.

[0165] Statement 9. An aqueous solution or aqueous dispersion comprising the inulin product as defined in any one of statements 1 to 8, wherein the inulin product is dissolved or dispersed in water or an aqueous phase.

[0166] Statement 10. The aqueous solution or aqueous dispersion according to statement 9, wherein the aqueous solution or aqueous dispersion comprises the inulin product in a concentration of 30% (w / v) and has a gel strength of: at least 500 g after preparation at room temperature, e.g., at a temperature of 25°C, and / or at least 200 g after thermal treatment at a temperature up to 85°C.

[0167] Statement 11. The aqueous solution or aqueous dispersion according to statement 9, wherein the aqueous solution or aqueous dispersion comprises the inulin product in a concentration of 20% (w / v) and has a gel strength of: at least 100 g after preparation at room temperature, e.g., at a temperature of 25°C, and / or at least 50 g after thermal treatment at a temperature up to 70°C.

[0168] Statement 12. An edible composition comprising the inulin product as defined in any one of statements 1 to 8 or the aqueous solution or aqueous dispersion as defined in any one of statements 9 to 11.

[0169] Statement 13. The edible composition according to statement 12, wherein the edible composition is a food or feed product; preferably wherein the edible composition is a custard or an ice cream.

[0170] Statement 14. Use of the inulin product as defined in any one of statements 1 to 8 or the aqueous solution or aqueous dispersion as defined in any one of statements 9 to 11, in a food or feed product, preferably in a custard or an ice cream.

[0171] Statement 15. The use according to statement 14, as a texture improver.

[0172] The above aspects and embodiments are further supported by the following non-limiting examples. EXAMPLES

[0173] Example 1: Analysis of inulin products according to embodiments of the invention and comparative inulin products in different food applications

[0174] In an initial test, inulin products were evaluated in different applications.

[0175] The inulin products - which are according to embodiments of the invention - were: inulin products obtained from chicory roots harvested during early campaign and prepared according to standard preparation method of native inulin, referred to herein as "inulin product A" or "Product A" and "inulin product B" or "Product B". inulin product obtained by the same process as described for Product A but with chicory root fibres harvested during the campaign (i.e., not specifically at the beginning). During purification, an additional partial crystallization step was performed, followed by a solid / liquid separation step such as filtration, centrifugation, or decantation. The solid-containing fraction was then recovered and dried, referred to herein as "inulin product A' " or "Product A' ".

[0176] For the production of inulin product A and inulin product B, chicory roots, a mixture of varieties Ormandy, Maestoso and Oratorio were sown between March 15, 2022 and April 15, 2022 in Belgium (Ohain, Herinnes). The production was started and performed on September 21, 2022, at most one week after harvesting. The content of inulin and free sugars (glucose, fructose, and sucrose) on dry matter basis was 76.5%.

[0177] Briefly, inulin product A and inulin product B were prepared as follows: providing chicory roots and washing; hot-water extraction of the plant material; liquid / solid separation of the hot water extract, thereby obtaining the inulin product (as the liquid fraction of the liquid / solid separation); purification steps: demineralization by ion exchange chromatography and activated carbon filtration; concentration of the liquid fraction and drying by atomisation: Product A: the inulin concentration of the solution before drying was comprised between 35°BRIX and 40°BRIX. After drying, product A was in amorphous form (soluble). Product B: the inulin concentration of the solution before drying was increased to 45-47°BRIX (close to the crystallization point). After drying, product B was in crystalline form (insoluble). During the period 1 / 09 / 2022 to 15 / 10 / 2022, chicory roots were analysed daily: the inulin and free sugar content of chicory roots varied between 75% and 79% on dry matter basis. The average inulin and free sugar content of chicory roots was 21.25% and the average dry matter content was 27.79%.

[0178] Alternatively to using inulin product obtained from chicory roots grown at higher temperatures (due to climate change) and harvested at early campaign, the inulin products illustrating the invention may be prepared from native inulin juice undergoing a crystallization step to select inulin compounds having the desired composition (i.e., having a defined amount of inulin compounds having DP21-40 and of glucose, fructose and sucrose).

[0179] For the production of inulin product A', chicory roots, a mixture of varieties Oratorio and Fugato were harvested in Belgium (Ohain, Herinnes). The production was performed in December 2022.

[0180] Inulin product A' was prepared as follows: an Inulin juice at 12°BRIX was obtained by conventional hot water diffusion of chicory cossettes. A filtration was applied to remove the solid particles. The juice was further concentrated to 35°BRIX in a falling film evaporator. The concentrated juice was then submitted to cooling crystallization in a temperature-controlled tank under mild stirring. The initial temperature of the juice was 85°C and the final temperature was 15°C. The cooling time was 24h. During the cooling crystallization occurred. The obtained suspension was centrifugated in an Eppendorf 5810 R centrifuge (4000 RPM during 10 minutes). The pellet was collected and the supernatant was discarded. The pellet was diluted with pure water and heated up to melt the crystals to form a clear solution. Then, this solution was cooled to 20°C. The BRIX degree was 15, the pH was 5.4, and the conductivity is 4800 pS / cm. The solution was then purified by cation exchange and anion exchange and finally activated carbon filtration was applied. The Brix of the filtrated juice was found to be 11, the pH was 5.3, and the conductivity was 25 pS / cm. In order to obtain a powder, the resulting juice was dried in a spray drying tower. The resulting inulin product had a free sugar content (i.e., glucose, fructose, and sucrose) of 2.6% on dry matter basis and DP>20 content of 54% on dry matter basis.

[0181] Comparative inulin products were:

[0182] FIBRULINE™ Instant chicory root fibre (Cosucra Groupe Warcoing, batch 2023136324); native inulin, chicory root fibre replacing sugar and fat useful when no additional functional benefits are needed.

[0183] FIBRULINE™ XL chicory root fibre (Cosucra Groupe Warcoing, batch 2023116073); longer chain inulin, chicory root fibre useful for more fat mimetic properties. The outcome of the study showed that the inulin products illustrating the invention showed potential in two dairy applications: custard (cold process) and ice cream (heat treatment (pasteurisation) and freezing process). In instant custard, the inulin products illustrating the invention provided more texture to the custard as compared to FIBRULINE™ Instant chicory root fibre. On the other hand, FIBRULINE™ XL chicory root fibre is not soluble on cold conditions for preparing the instant custard and was therefore not a suitable ingredient for this type of application. In the ice cream, the inulin products illustrating the invention gave more texture compared to commercially available comparative inulin products. As a result, it was decided to study the characteristics of the inulin products illustrating the invention.

[0184] Methods for measuring the characteristics of the inulin products

[0185] Dry matter measurement

[0186] Total dry matter (e.g., dry weight of inulin product) was determined gravimetrically as residue remaining after drying. Moisture was evaporated from sample by oven drying.

[0187] 5 g of sample were weighed in a dry aluminium dish previously weighed (precision balance Ohaus, capacity 410 g, sensitivity 0.001 g). The sample was placed in an oven at 103°C until the residual weight remained constant (at least 24h). Sample was cooled in a desiccator for lh and then immediately weighed. Results were expressed in % (g of dry matter per 100 g of sample).

[0188] Dry matter (%) = (m3 - ml) / (m2 - ml) x 100 ml = weight of the dry aluminium dish (in g) m2 = weight of the aluminium dish with the sample before drying (in g) m3 = weight of the aluminium dish with the sample after drying (in g)

[0189] Determination of the molecular mass distribution of the inulin

[0190] Determination of the molecular mass distribution of the inulin sample was done by High Performance Anion Exchange Chromatography coupled with Pulse Amperometric Detection (HPAEC-PAD) on a Thermo scientific - Dionex ICS 5000 chromatographic system. Separation of the various chain lengths was achieved by a Carbopac PA100 4mm *250 mm (+ guard) at 40°C with a flow rate of 1 ml / min. Sodium hydroxide 160 mM was used as eluent. A gradient of sodium acetate during the run allowed separating the various chain lengths. The software allowed determining each corresponding peak area in nC*min (nanocoulombs * minutes).

[0191] Average DP in number determination

[0192] Different concentrations of a standard inulin were injected in order to assign the peaks in the chromatogram based on the retention time of the standard and to draw the calibration curves. The calibration curves allowed determining the mass concentration of each molecular inulin species in the sample Wj. The molar concentration (Ni) of the molecules having i residues was calculated as Wi / MWi, where MWi is the molecular weight of the molecules having i residues

[0193] The average polymerization degree in number Dpnwas calculated as

[0194] Where Dpi is the number of residues.

[0195] Free sugars determination

[0196] In a weighed bottle (Schott), about 5 g of a representative sample (m4 to 0.001 g) were accurately weighed. Then about 10 g of phosphate buffer (0.1 M) at pH=7.0 were added and the sample was heated at 80°C for 15 minutes in a water bath. Next, the sample was cooled down to room temperature and the total weight of the solution was brought to 40 g with demineralized water (m5 to 0.001 g).

[0197] The first dilution factor was Dl=m5 / m4.

[0198] Finally, appropriate dilutions (D2) for HPAEC-PAD analyses with suitable calibration (glucose, fructose, sucrose) were made.

[0199] The amounts of free glucose, free fructose and free sucrose were determined by multiplying the results from HPAEC-PAD by D1*D2 and are expressed in g / kg of the sample or in wt% based on the dry matter.

[0200] Inulin amount determination

[0201] Principle

[0202] The inulin amount was determined from the amount of glucose and fructose released by enzymatic hydrolysis. Free glucose, fructose and sucrose were first determined on a non-hydrolyzed representative sample. Then enzymatic hydrolysis was performed, and the total glucose and fructose were determined. The released amounts were obtained by difference taking into account the glucose and fructose amounts released from sucrose.

[0203] The method was based on the AOAC997.08 method with slight adaptations as described below.

[0204] Determination of the free sugars

[0205] The amounts of free glucose (Gf), free fructose (Ff) and free sucrose (S) were determined by HPAEC-

[0206] PAD as described here above. Enzymatic hydrolysis - total fructose and total glucose determination

[0207] In a weighted beaker, about 1 g of a representative sample (m6 to 0.001 g) was accurately weighed. Then about 20 g of acetate buffer (0.1 M) at pH 4.75 was added and the mixture was homogenized. After, the sample was heated at 80°C for 15 minutes in a water bath and was cooled down to 60°C in a water bath (allowed to equilibrate). Next, 50 pL of Fructozyme (Novozym SP 230®, Novo Nordisk) were added and the mixture was homogenized. Then the bottle was closed, and the mixture was incubated in a water bath at 60°C for 2 hours. The sample was cooled down to room temperature and the mass of the solution was brought to 40 g with demineralized water (m7 to 0.001g). Finally, the sample was homogenized.

[0208] The first dilution factor is D3 = m7 / m6

[0209] Appropriate dilutions (D4) for HPAEC-PAD analyses with suitable calibration (glucose and fructose) were made.

[0210] The amounts of total glucose (Gt) and total fructose (Ft) were determined by multiplying the results from HPAEC-PAD by D3*D4 and were expressed in g / kg of the initial composition.

[0211] Calculations

[0212] The glucose released from the inulin fraction is Gi = Gt-Gf-S / 1.9 (in g / kg)

[0213] The fructose released from the inulin fraction is Fi = Ft-Ff-S / 1.9 (in g / kg)

[0214] The inulin amount in the sample is k*(Gi+Fi)

[0215] Where k is a factor taking into account the dry matter increases due to the hydrolysis of inulin. In our examples k was set to 0.91.

[0216] Results

[0217] Surprisingly, it was found that the inulin products from early campaign, inulin product A and B, had higher amount of inulin compounds with a degree of polymerization of 21 to 40 (DP21-40) and DP>20 as compared to native inulin (FIBRULINE™ Instant chicory root fibre batch 1) (Table 1). Without wanting to be bound to theory, this finding may be related to growth of the chicory roots under higher temperature conditions (due to climate change). Further, the inulin product A' had even higher amounts of inulin compounds with a DP21-40 and DP>20 as compared to native inulin (FIBRULINE™ Instant chicory root fibre) (Table 1). In addition, the inulin products illustrating the invention had low sugar content as compared to native inulin (FIBRULINE™ Instant chicory root fibre) (Table 1). In view thereof, the inventors set out to study the characteristics of the inulin products illustrating the invention and the use of these inulin products in food applications (see Example 2). Table 1: Characteristics of inulin products according to embodiments of the invention (Products A, B, A') and comparative inulin products (Fl BRU LI N E™ Instant chicory root fibre (FIN) and FIBRULINE™ XL chicory root fibre) db: dry base

[0218] Example 2: Analysis of different inulin products according to embodiments of the invention and comparative inulin products and application in custard and ice cream

[0219] 1. Materials and methods

[0220] Method for the characterisation of gel strength of an agueous dispersion comprising inulin

[0221] Material:

[0222] TAI Texture Analyzer (Lloyd Instruments Ltd, UK) small water-bath GFL 1003 (14 litres) set at 95°C

[0223] 1 motor IKA RW20.n

[0224] 1 small helix

[0225] 1 thermometer Testo 925

[0226] 1 thin glass beaker (2 litres)

[0227] 1 plastic beaker 1 litre pots of 30 ml red cap

[0228] 1 magnetic stirrer FRAMO M22 / 1

[0229] 1 stirrer of 60 mm plastic beakers of 100 ml (to take samples)

[0230] 1 inox cover

[0231] Method: Process for preparation of the gel

[0232] For gel prepared at 30% (w / v): 1500 g (450 g sample + 1050 g water)

[0233] For gel prepared at 20% (w / v): 1500 g (300 g sample + 1200 g water)

[0234] Steps: weigh the water in the glass beaker. weigh the inulin product in a 1 litre plastic beaker. put the magnetic stirrer in the beaker. put the glass beaker on the plate and stir at speed max (14) disperse slowly the inulin product and stir for 2 min at speed 14 take a sample (fill 2 pots of 30 ml) at room temperature (25°C) put the glass beaker in the water bath and mix at speed 4 with IKA motor with small helix (750 rpm) put the lid on the glass beaker. take samples at 60°C, 65°C, 70°C, 75°C, 80°C, and 85°C (pots = spittoon with lid 40 ml) by filling 2 pots of 30 ml and closing the lid. store the pots at 4°C for 1 night. re-put the lid between 2 samplings. measure texture with Lloyd texture Analyzer with the cylinder probe Ebonite 10 mm, on the samples directly out of the fridge (at 4°C).

[0235] Parameters for the measurement:

[0236] Measure in compression (Load and extension) - stop at 15 mm (30 sec)

[0237] Pre-test speed: 2 mm / s

[0238] Test speed: 0.5 mm / s

[0239] Post test speed: Return to start

[0240] Distance: 15 mm

[0241] Trigger force: 3 g

[0242] Result:

[0243] The hardness in gram-force (gr or g) is calculated as follows: Hardness (gf) = Average load (gf) between 2 values, i.e. the calculation limits: limit 1 (4 mm at 8 sec) and limit 2 (15 mm at 30 sec) = [load (gf) at limit 1 (4 mm at 8 sec) + load (gf) at limit 2 (15 mm at 30 sec)] / 2

[0244] Gram-force to Newton Conversion: 1 gf = 0.00980665 N

[0245] 2. Characterization of inulin products illustrating the invention and comparative inulin products

[0246] The objective of this study was to define the characteristics of different inulin products and their properties in food applications, in particular in custard and ice cream. In order to define the product characteristics, different inulin products from early campaign and prepared according to standard preparation method of native inulin were evaluated: inulin product A (Example 1) and inulin Product C. Inulin products A and C are according to embodiments of the invention. Inulin product C was prepared in the same way as described for inulin products A (Example 1). Production was started on September 30, 2022 with chicory roots of varieties Ormandy, Maestoso, and Larigot. Further comparative inulin products were commercially available inulin products: FIBRULINE™ Instant chicory root fibre (Cosucra Groupe Warcoing, batch 1 (2023136324), batch 2 (2023440423) or batch 3 (2023419887)) and FIBRULINE™ XL chicory root fibre (Cosucra Groupe Warcoing, batch 2023116073). The methods were the same as described in Example 1. The results are provided in Table 2.

[0247] Table 2: Characteristics of inulin products according to embodiments of the invention (Product A and Product C) and comparative inulin products (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, 2 and 3; and FIBRULINE™ XL (FXL) chicory root fibre) db: dry base

[0248] In addition, in order to further characterize the properties of the inulin products, the gel strength of aqueous dispersions of the inulin product at 20% (w / v) and 30% (w / v) were measured. The concentrations of 20% (w / v) and 30% (w / v) were selected since gel strength profile is generally determined at 20% (w / v) for Fl BRU LI N E™ XL chicory root fibre and at 30% (w / v) for FIBRULINE™ Instant chicory root fibre.

[0249] Gel strength profile was determined at 20% (w / v) as for FIBRULINE™ XL chicory root fibre and at 30% (w / v) as for FIBRULINE™ Instant chicory root fibre according to the Method for the characterisation of gel strength of an aqueous dispersion comprising inulin as described above.

[0250] Results of gel strength analysis

[0251] The results of the gel strength measurements of the aqueous dispersions comprising an inulin product at 30% (w / v) are provided in Figure 1 and Table 3. The gel strength of the aqueous dispersion increased with an increase of the amount of inulin compounds having DP21-40 and DP>20. There was a relatively good correlation for samples without thermal treatment (25°C) between DP>20 and gel strength (r = 0.76). Without thermal treatment, aqueous dispersions comprising inulin products A and C according to embodiments of the invention at 30% (w / v) had a gel strength (as measured at 4°C) of more than 800 g. The other aqueous dispersions comprising comparative inulin products at 30% (w / v) had a gel strength (as measured at 4°C) of below 250 g (Figure 1 and Table 3).

[0252] Table 3: Gel strength of aqueous dispersions comprising an inulin product according to an embodiment of the invention (Product A or Product C) or comparative inulin product (FIBRULINE™ Instant chicory root fibre (FIN) batch 1, 2 or 3 or FIBRULINE™ XL chicory root fibre(FXL)) at 30% (w / v) prepared without (25°C) or with prior thermal treatment at temperature T (measurement performed at 4°C)

[0253] Aqueous dispersions comprising comparative FIBRULINE™ Instant chicory root fibre batch 2 (with the lowest amount of DP21-40) were comparable to aqueous dispersions comprising FIBRULINE™ Instant chicory root fibre batch 1. The other inulin products performed better, the gel strength resisted to thermal treatment at temperatures up to 80°C for aqueous dispersions comprising comparative FIBRULINE™ Instant chicory root fibre batch 3 and even up to a temperature of 85°C for aqueous dispersions comprising Product A and Product C according to embodiments of the invention.

[0254] The results of the gel strength measurements of the aqueous dispersions comprising an inulin product at 20% (w / v) are provided in Figure 2 and Table 4. Aqueous dispersions comprising comparative FIBRULINE™ Instant chicory root fibre batch 2 (28.5% DP21-40) and FIBRULINE™ Instant chicory root fibre batch 3 (33.7% DP21-40) were comparable to FIBRULINE™ Instant chicory root fibre batch 1: no or low gel strength (below 25 g) in cold conditions (25°C) (Figure 2 and Table 4).

[0255] Aqueous dispersions comprising inulin products Product A (38.0% DP21-40) and product C (38.8% DP21-40) illustrating the invention had a different behaviour in comparison with aqueous dispersions comprising FIBRULINE™ Instant and XL chicory root fibre: a better gel strength in cold conditions (25°C) as compared to aqueous dispersions comprising FIN and FXL. Aqueous dispersions comprising inulin products A and C illustrating the invention had a higher gel strength with prior thermal treatment at a temperature up to 70°C as compared to aqueous dispersions comprising FIN or up to 60°C as compared to aqueous dispersions comprising FXL (Figure 2 and Table 4). At a temperature above 65°C, aqueous dispersions comprising FIBRULINE™ XL chicory root fibre performed better (Figure 2 and Table 4).

[0256] Table 4: Gel strength of aqueous dispersions comprising an inulin product according to an embodiment of the invention (Product A or Product C) or comparative inulin product (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, 2 or 3 or FIBRULINE™ XL (FXL) chicory root fibre) at 20% (w / v) after preparation without (25°C) or with prior thermal treatment at temperature T (measurement performed at 4°C) Example 3: Analysis of different inulin products according to embodiments of the invention and comparative inulin products and application in custard

[0257] 1. Materials and methods

[0258] Sensory analysis of custard

[0259] The sensory analysis (appearance and taste) was performed with 7 trained panellists comparing the different samples. Samples were evaluated on 4 criteria on 5-point scale. Statistical analysis was performed for each of the criteria.

[0260] Flavour:

[0261] Sweetness (1: absence, 2: very low, 3: low, 4: distinct, 5: strong)

[0262] Texture:

[0263] Texture (with spoon) (1: too liquid, 2: liquid, 3: medium viscosity, 4: thick, 5: too thick)

[0264] Structure in mouth (1: watery, 2: coating, 3: unctuous, 4: creamy, 5: sticky)

[0265] Texture in mouth (1: grainy, 2: rough, 3: floury, 4: smooth, 5: very smooth) pH and texture of the custard

[0266] The pH was measured by pH meter: KNICK Portavo 902 PH; Probe Mettler Toledo Inlab® Solids Pro- ISM. The probe was placed directly in the product at 4°C.

[0267] Method for the determination of the texture of custard

[0268] The texture is measured with Texture Analyzer TA-XT Plus C and probe: conical P45C.

[0269] Process:

[0270] Custard was reconstituted according to the defined recipe.

[0271] Texture analysis was realised directly in the pots after storage for minimal 1 night in the fridge (4°C).

[0272] Parameters for the measurement:

[0273] Measure in "hold until time" compression

[0274] Pre-test speed: 2 mm / s

[0275] Test speed: 1 mm / s

[0276] Post test speed: 2 mm / s

[0277] Distance: 20 mm

[0278] Hold time: 30 sec

[0279] Trigger force: 3 g Result:

[0280] Max force = force at 20 mm

[0281] Min force = force at 50 mm

[0282] Hardness (gf) = Max load (gf) (after 20 mm) - Relaxation (gf) = Load after hold (gf) (after 30 sec holding)

[0283] Elasticity (%) = Min force / max force

[0284] Adhesiveness (gf / cm2) = Work (gf / mm) (adhesion - negative surface)

[0285] 2. Evaluation of custard comprising inulin products illustrating the invention and comparative inulin products To analyse the properties of the inulin products according to the invention in food applications, comparative inulin products Fl BRU LI N E™ Instant chicory root fibre batch 1, 2 and 3, Fl BRU LI N E™ XL chicory root fibre, and inulin products A and C illustrating the invention were evaluated in custard prepared from instant custard in powder. The instant custard does not require heating for the preparation of the custard. Only reconstitution in cold water is needed. The recipe of instant custard powder is provided in Table 5. Inulin partially replaces the icing sugar with the full sugar recipe containing 49.5% sugar in the powder blend.

[0286] Table 5: Recipe of instant custard powder comprising an inulin product according to an embodiment of the invention (Products A and C) or a comparative inulin product (FIBRULINE™ Instant (FIN) chicory root fibre batch 1, 2 or 3 or FIBRULINE™ XL (FXL) chicory root fibre) Process

[0287] To prepare the instant custard powder, the dry ingredients were mixed together.

[0288] To prepare the custard (reconstitution), 1 litre of cold water was poured in a KitchenAid mixer, 400 g instant custard mix was added (ratio: 71.4 g water + 28.6 g powder blend), and the mixture was stirred for 3 minutes. The custard was stored refrigerated (4°C).

[0289] Evaluation of the custard

[0290] Sensory analysis: appearance and taste

[0291] The sensory analysis was performed with 7 trained panellists (n = 7) comparing the different samples. Samples were evaluated on 4 criteria on 5-point scale as described above. Statistical analysis was performed for each of the criteria.

[0292] Instrumental analysis: pH and texture were measured as described above.

[0293] The texture was measured by the method for the determination of the texture of custard with Texture Analyzer TA-XT Plus C and probe: conical P45C as described above. Texture analysis was performed directly in the pots after storage for minimum 1 night in the fridge (4°C).

[0294] Results

[0295] Sensory analysis

[0296] FIBRULINE™ XL chicory root fibre was not soluble in cold conditions (at room temperature, e.g., at about 25°C) and therefore it was not a suitable ingredient for this type of application. The trial with FIBRULINE™ XL chicory root fibre was anyway performed but was rejected during the sensory analysis due to high sandiness. Thus, no instrumental analysis was performed for the trial with FIBRULINE™ XL chicory root fibre.

[0297] The other samples were evaluated on four criteria on 5 point-scale (n = 7) as described above.

[0298] For the sweetness and the texture in mouth, there were no significant differences. All the samples were perceived as having low sweetness and smooth.

[0299] For the structure in mouth, there were differences. The custard comprising FIBRULINE™ Instant chicory root fibre batch 1 and 2 were close in terms of texture (spoon) and structure in mouth (Table 6). They were both perceived as shinier than the other samples.

[0300] The other samples were perceived as having more texture (spoon) and stickier (Table 6). Their colour was less bright. Table 6: Results of sensory analysis (texture (spoon) and structure in the mouth) of custard comprising an inulin product according to an embodiment of the invention (Product A and C) or a comparative inulin product ( Fl BRU LIN E™ Instant (FIN) chicory root fibre batch 1, 2 or 3)

[0301] Instrumental analysis

[0302] The texture analysis on the custard was correlated (r = 0.96) with the gel strength measurements at 25°C (Figure 1).

[0303] The inulin products A and C illustrating the invention gave more texture than the other samples (significant differences) (Figure 3). The results show that the inulin products illustrating the invention can be used in cold food applications (at room temperature, e.g., at about 25°C) such as custard as a texture improver without requiring initial thermal treatment. In addition, the inulin products illustrating the invention advantageously function as a healthy sugar replacer.

[0304] Example 4: Analysis of different inulin products according to embodiments of the invention and comparative inulin products and application in custard and ice cream

[0305] 1. Materials and methods

[0306] Testing methods of ice cream

[0307] 1. Texture analysis

[0308] Material:

[0309] TAI Texture Analyzer (Lloyd Instruments Ltd, UK)

[0310] Probe: cylindrical 5 mm stainless

[0311] Process: Texture analysis was realised directly in the pots after storage for min. 1 week in the freezer at -18°C.

[0312] Parameters for the measurement:

[0313] Measure in compression

[0314] Pre-test speed: 2 mm / s

[0315] Test speed: 1 mm / s

[0316] Post test speed: 2 mm / s

[0317] Distance: 15 mm Trigger force: 3 g

[0318] Results:

[0319] Hardness (gf) = Force (gf) after 15 seconds

[0320] 2. pH

[0321] Material: pH meter: KNICK Portavo 902 PH

[0322] Probe Mettler Toledo Inlab® Solids Pro-ISM

[0323] Process: pH analysis was realised directly in the mix before freezing (or after melting) by plunging the probe into the mix

[0324] 3. Solids content (dry matter)

[0325] Material: Oven at 105°C

[0326] Process: Weight the product (Wi) in the cell (T) - put in the oven at 105°C for 1 night - Weigh again the final (Wf)

[0327] Results:

[0328] Solids content (%) = 100 - (Wi - Wf) / 100

[0329] 4. Stability

[0330] Material: ALC 4217 MKII Centrifuge

[0331] Process:

[0332] After 1 night at 4°C, centrifuge the samples at 1800 g for 10 minutes

[0333] Measure the height of different phases with a ruler (in mm)

[0334] Results are expressed in % (based on the total height)

[0335] 5. Viscosity of the mix

[0336] Material:

[0337] Brookfield DV2T viscosimeter RV

[0338] Probe: spindle 2 or 3

[0339] Process: Viscosity analysis is realised by plunging the spindle into the mix at 4°C - speed 50- Reading of the result after 1 min - viscosity is expressed in cp

[0340] 6. Melting profile

[0341] Material: Weighing machine

[0342] Process: place a grid on a 2.5 I plastic pot (the pot is weighed before = Tare T) take the ice-cream stored at -18°C (pot 1 1) place the ice-cream on the grid and start a chrono at the same time every 10 minutes, remove the grid with the ice cream from the pot weigh the pot with the melted ice cream every 10 min take the measures until complete melting at the end, put the melted ice cream in a glass beaker and store 1 night in the fridge for further testing (pH, stability...)

[0343] 2. Evaluation of ice cream comprising inulin products illustrating the invention and comparative inulin products

[0344] To analyse the properties of the inulin products according to the invention in food applications, inulin Products A and C illustrating the invention were evaluated in fat-free ice cream and compared with fat-free ice cream comprising comparative inulin products FIBRULINE™ Instant chicory root fibre batch 1 and 3, and FIBRULINE™ XL chicory root fibre. Fat-free ice cream contains less than 0.5 g fat / 100 g. Low fat ice cream contains less than 3 g fat / 100 g. Standard ice cream contains vegetable fat (coconut).

[0345] The recipes of the low-fat ice creams are provided in Table 7.

[0346] Table 7: Recipe of low-fat ice cream comprising an inulin product according to an embodiment of the invention (products A and C) or a comparative inulin product (FIBRULINE™ Instant chicory root fibre batch 1 or 3, or FIBRULINE™ XL chicory root fibre) Process

[0347] The ice cream was prepared as follows:

[0348] Make a blend with the powders

[0349] Weigh the glucose syrup in inox jar

[0350] In an inox tank, add water at 40°C and disperse well the glucose syrup with Silversson mixer

[0351] Add the powder blend while mixing

[0352] Pass through the UHT pilot: homogenization 200 bars (50 / 150) at 60°C, pasteurization 30 sec at 80°C, and cool down to room temperature (20°-25°C)

[0353] Put the mix in a tank and put in the fridge for 1 night with 5 min mixing every 15 minutes

[0354] The day after, add the flavour

[0355] Pass through the freeze machine set on 100% overrun and fill pots

[0356] Put the pots in the freezer at -20°C

[0357] Evaluation of the ice cream

[0358] Instrumental analysis: pH, dry matter, viscosity, stability (centrifugation 1800g for 10 min), texture and elasticity (Lloyd texture Analyzer), melting profile as described above.

[0359] Results

[0360] The results of the stability (overrun), dry matter, and viscosity are provided in Table 8.

[0361] Table 8: Results of the overrun, dry matter and viscosity of low-fat ice cream comprising an inulin product according to an embodiment of the invention (Products A and C) or a comparative inulin product (FIBRULINE™ Instant chicory root fibre batch 1, batch 3, or FIBRULINE™ XL chicory root fibre)

[0362] The overrun was lower for the ice cream comprising FIBRULINE™ XL chicory root fibre as compared to the other trials (Table 8). The dry matter was similar for all the trials (Table 8). The viscosity of the ice cream comprising FIBRULINE™ XL chicory root fibre was higher than for the other trials. This was also observed in a similar study done with a pasteurization at 85°C. The viscosity of the ice cream comprising the inulin Products C and A illustrating the invention was higher than the viscosity of the ice cream comprising the comparative Fl BRU LI N E™ Instant chicory root fibre batch 3 and than the viscosity of the ice cream comprising FIBRULINE™ Instant chicory root fibre batch 1 (Table 8). The tested ice creams had the same melting profile (Figure 4). They were melting normally (Figure 4). Some foaming was observed on the reference ice cream with FIBRULINE™ Instant chicory root fibre batch 1 as well as on the ice creams comprising the inulin products A, C and FIBRULINE™ Instant chicory root fibre batch 3. The foam for the ice cream comprising FIBRULINE™ Instant chicory root fibre was more compact. The ice cream with FIBRULINE™ Instant chicory root fibre batch 1 and 3 had a similar texture (no significant differences) (Figure 5).

[0363] The other ice creams comprising inulin products A and C had more texture than the ice creams comprising FIBRULINE™ Instant and FIBRULINE™ XL chicory root fibre (Figure 5).

[0364] The results show that the inulin products illustrating the invention can be used in food applications requiring heat treatment (pasteurisation) and freezing process such as ice cream as a texture improver. In addition, the inulin products illustrating the invention advantageously function as a healthy sugar and fat replacer.

Claims

CLAIMS1. An inulin product comprising inulin, glucose, fructose, and sucrose, wherein the inulin product comprises 35.0% to 50.0% by weight of inulin having a degree of polymerization of 21 to 40 (DP21-40), with % by weight based on the dry weight of the inulin product, and wherein the inulin product comprises 2.0% to 10.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

2. The inulin product according to claim 1, wherein the inulin product comprises 7.0% to 25.0% by weight of inulin having a degree of polymerization of 2 to 10 (DP2-10), with % by weight based on the dry weight of the inulin product; preferably wherein the inulin product comprises 10.0% to 25.0% by weight of inulin having a DP2-10, with % by weight based on the dry weight of the inulin product.

3. The inulin product according to claim 1 or 2, wherein the inulin product comprises 45.0% to 60.0% by weight of inulin having a degree of polymerization of more than 20 (DP>20), with % by weight based on the dry weight of the inulin product.

4. The inulin product according to any one of claims 1 to 3, wherein the inulin product comprises at most 78.0% by weight of inulin having a degree of polymerization of 2 to 30 (DP2-30), with % by weight based on the dry weight of the inulin product.

5. The inulin product according to any one of claims 1 to 4, wherein the inulin product has an average degree of polymerization defined as [(Fi / Gj) + 1] of 12.0 to 20.0, wherein Fi is the amount of inulin-related fructose, expressed as a percentage by weight, based on the dry weight of the inulin product, and Gi is the amount of inulin-related glucose, expressed as a percentage by weight, based on the dry weight of the inulin product, wherein Fi and Gi are determined by AOAC 997.08 method.

6. The inulin product according to any one of claims 1 to 5, wherein the inulin product comprises 35.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product; preferably wherein the inulin product comprises 37.0% to 46.0% by weight of inulin having a DP21-40, with % by weight based on the dry weight of the inulin product; and / or wherein the inulin product comprises 2.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product; preferably wherein the inulin product comprises 4.0% to 8.0% by weight of glucose, fructose, and sucrose, with % by weight based on the dry weight of the inulin product.

7. The inulin product according to any one of claims 1 to 6, wherein the inulin product is derived from or isolated from a plant; preferably the inulin product is derived from or isolated from chicory (Cichorium intybus).

8. The inulin product according to any one of claims I to 7 , wherein the inulin product has a solids content of at least 90.0% by weight, with % by weight based on the total weight of the inulin product; preferably wherein the inulin product has a solids content of at least 95.0% by weight, with % by weight based on the total weight of the inulin product.

9. An aqueous solution or aqueous dispersion comprising the inulin product as defined in any one of claims 1 to 8, wherein the inulin product is dissolved or dispersed in water or an aqueous phase.

10. The aqueous solution or aqueous dispersion according to claim 9, wherein the aqueous solution or aqueous dispersion comprises the inulin product in a concentration of 30% (w / v) and has a gel strength as measured by a texture analyser at 4°C, of: at least 500 g after preparation at room temperature, and / or at least 200 g after thermal treatment at a temperature up to 85°C.

11. The aqueous solution or aqueous dispersion according to claim 9, wherein the aqueous solution or aqueous dispersion comprises the inulin product in a concentration of 20% (w / v) and has a gel strength as measured by a texture analyser at 4°C, of: at least 100 g after preparation at room temperature, and / or at least 50 g after thermal treatment at a temperature up to 70°C.

12. An edible composition comprising the inulin product as defined in any one of claims 1 to 8 or the aqueous solution or aqueous dispersion as defined in any one of claims 9 to 11.

13. The edible composition according to claim 12, wherein the edible composition is a food or feed product; preferably wherein the edible composition is a custard or an ice cream.

14. Use of the inulin product as defined in any one of claims 1 to 8 or the aqueous solution or aqueous dispersion as defined in any one of claims 9 to 11, in a food or feed product, preferably in a custard or an ice cream.

15. The use according to claim 14, as a texture improver.

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