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Inuline Powder 1kg LF10167 - LOUIS FRANCOIS

Item No. IPS0AU0000393
Inulin has the property of forming gels retaining a large amount of water. Used as a bulking agent and fat substitute for the production of low-calorie ice cream and pastry. 100% derived from fructose, it is extracted from the roots and tubers of a plant called the Inula. Who is Louis Francois? Loui

Description

Inulin has the property of forming gels retaining a large amount of water. Used as a bulking agent and fat substitute for the production of low-calorie ice cream and pastry. 100% derived from fructose, it is extracted from the roots and tubers of a plant called the Inula.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Specifications

Country/Region of Origin Code
France

Technical Data Sheet

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Inuline Powder 1kg LF10167 - LOUIS FRANCOIS

Item No. IPS0AU0000393
Inulin has the property of forming gels retaining a large amount of water. Used as a bulking agent and fat substitute for the production of low-calorie ice cream and pastry. 100% derived from fructose, it is extracted from the roots and tubers of a plant called the Inula. Who is Louis Francois? Loui

Description

Inulin has the property of forming gels retaining a large amount of water. Used as a bulking agent and fat substitute for the production of low-calorie ice cream and pastry. 100% derived from fructose, it is extracted from the roots and tubers of a plant called the Inula.

Who is Louis Francois?
Louis FRANÇOIS was born in 1882. A self-taught inventor, he developed a passion based on the researches of Louis Pasteur and other well known scientists at this time. He constructed a laboratory in Paris and founded his company in 1908.
 
He soon took an active interest in preservation, texture and emulsion issues that were to be applied in various food applications.
 
Consequently he developed a great number of specialities based on natural products: agar agar, arabic and tragacanth gum and egg powder, that finally have found their applications in the art of cooking.

Specifications

Country/Region of Origin Code
France

Technical Data Sheet

Reviews (0)

There are no reviews yet.