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Inulin is slightly sweet and forms a gel when thoroughly mixed with liquid, creating a white creamy structure especially by native inulin similar to fat. Inulin has a neutral taste, is colorless, and therefore has minimal influence on the product's organoleptic properties. The high solubility of inulin allows it to be fortified in dairy products such as milk drinks, yogurt, cheese, and desserts
Inulin does not have the typical physical effects of dietary fiber, e.g., dramatic viscosity build-up, intense w…