Oligofructose Powder – 500 g

Sosa Ingredients - Technical sugars and fibers

Sosa Oligofructose Powder 500 g

Natural soluble fiber extracted from chicory to reduce sugar, enrich fiber, and control crystallization

The Sosa Ingredients Oligofructose Powder, packaged in a 500 g sachet, is a soluble fiber of plant origin extracted from chicory roots. It is used by professional pastry chefs to partially or fully replace sugar in preparations, while maintaining perceived sweetness and enriching the nutritional value of finished products.

With a sweetening power (POD) of 50% and an anti-crystallizing power (PAC) of 45% compared to sucrose, oligofructose is a dual-use technical ingredient: a light sweetener for reduced-sugar recipes, and an anti-crystallizing agent for sorbets, ice creams, and confectionery where it controls the final texture.

Its soluble fiber content of 80.5% naturally enriches your preparations with dietary fiber without changing the perceived taste or texture. It is the signature ingredient of premium dietetic pastries, desserts for diabetics, and artisanal ice cream ranges focused on sugar reduction.

Sugar/oligofructose conversion calculator

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Technical characteristics

• • Brand: Sosa Ingredients (Spain)
• • Format: 500 g sachet
• • Plant origin: chicory roots
• • Soluble fiber content: 80,5%
• • Sweetening power (POD): 50% of sucrose
• • Anti-crystallizing power (PAC): 45% of sucrose
• • Solubility: very soluble cold or hot, without prior hydration
• • Appearance: white to yellow powder
• • Flavor: sweet and neutral
• • Packaging: sold individually

Understanding POD and PAC values

The POD (Sweetening Power) and PAC (Anti-Crystallizing Power) values are the two technical references used in professional pastry to compare sugars. They use sucrose as the standard, with POD = 100% and PAC = 100%:

• • POD 50%: oligofructose is half as sweet as sucrose. To achieve the same perceived sweetness, twice as much oligofructose must be used at equivalent sweetening power
• • PAC 45%: oligofructose delays crystallization of sugar solutions at 45% the effectiveness of sucrose. This is an advantage in ice cream and sorbet to achieve a smooth and creamy texture
• • Low texturizing power: unlike sucrose, oligofructose does not contribute to the structure of baked preparations. For sponge cakes and shortbread doughs, a total replacement requires recipe adjustment

Applications by type of preparation

• • Baked pastry: sponge cakes, biscuits, shortbreads, crepe batters (replacement 25 to 50% to preserve rising and coloring)
• • Cold pastry: mousses, pastry creams, panna cotta, bavarois, entremets (replacement up to 100% possible)
• • Artisanal ice cream: dosage 30 to 60 g per kilo of mix to improve texture and storage stability
• • Sorbet: dosage 40 to 80 g per kilo of mix depending on the fruit used, essential to avoid crystals
• • Chocolate and confectionery: reduced ganaches, pralines, soft caramels, spreads
• • Reduced-sugar products: diet ranges, desserts for diabetics, fitness snacks, artisanal energy bars

Instructions for use

• • Direct integration: incorporate the powder directly into your hot or cold preparations, without prior hydration
• • Dosage: quantum satis (as you wish) depending on the degree of sugar reduction and the recipe
• • Recommended sifting: for recipes requiring a homogeneous mix with other dry powders, sift together
• • Addition in ice cream: incorporate at the beginning of mixing before pasteurization for perfect homogenization
• • Addition in sorbet: incorporate into the base syrup before adding the fruit pulp

Patissland Tips for successful reduced-sugar preparations

Composition and nutritional information

Ingredients: oligofructose (origin: Netherlands, Belgium, Germany, France).

Average nutritional values per 100 g:

• • Energy: 925 kJ / 227 kcal
• • Fats: 0 g (of which saturated: 0 g)
• • Carbohydrates: 16.5 g (of which sugars: 16.5 g)
• • Dietary fibers: 80,5 g
• • Proteins: 0 g
• • Salt: 0,1 g
• • Moisture: less than 5%
• • Ash: less than 0.2%

Cholesterol, trans fatty acids, vitamins D and C: absent.

Frequently Asked Questions

Is oligofructose suitable for diabetics?

Yes, oligofructose has a very low glycemic index and does not significantly raise blood sugar after consumption, unlike sucrose. It is one of the reference ingredients for desserts suitable for people with diabetes. However, advise your diabetic customers to always consult their healthcare professional before changing their diet.

What is the difference with inulin?

Inulin and oligofructose are two fibers from the same family (fructans), both extracted from chicory. Oligofructose is a shorter chain than inulin, making it more soluble, sweeter on the palate, and easier to digest. For recipes requiring a sweetening effect, oligofructose is preferable. For a thickening or texturing effect, inulin is more suitable.

Can 100% of the sugar be replaced with oligofructose?

Technically yes for cold desserts (mousses, creams, panna cotta, ice creams), but for baked pastries (sponge cakes, shortbreads, leavened doughs), a full replacement affects coloring, rising, and the final structure. The maximum recommended replacement for baked doughs is 50 to 70%, combined with conventional sugar or another technical sugar.

Is it suitable for gluten-free diets?

Sosa oligofructose is inherently gluten-free (it is a fiber extracted from chicory). However, since the product is made in facilities that also process other ingredients, traces of gluten may theoretically exist. For absolute gluten-free guarantee in shops, request certified technical data sheets from Sosa Ingredients.

Are there digestive effects with oligofructose?

Since oligofructose is a fermentable soluble fiber, excessive consumption (beyond 15 to 20 g per day for an adult) can cause digestive discomfort (bloating, flatulence) in some sensitive individuals. For commercial ranges, dose desserts so that an individual portion remains under 10 g of oligofructose, which is well tolerated by the vast majority of consumers.

How long does an opened bag keep?

Once opened and tightly resealed, the bag can be kept until the best before date indicated on the packaging, generally 18 to 24 months after production. Store in a dry place (humidity below 60%), away from light, odors, and between 15°C and 25°C. Oligofructose is hygroscopic: storage in a humid environment causes irreversible clumping.

How many ice cream servings can you produce with a 500 g bag?

For artisan ice cream dosed at 50 g of oligofructose per kilo of mix, a 500 g bag allows you to produce about 10 kilos of ice cream mix, or about 100 to 130 individual servings (depending on the portion sizes served in the shop). For sorbet, dosed slightly higher (60 to 80 g per kilo), count on 6 to 8 kilos of mix per bag.

To go further

Complete your technical pastry station and specialized sugars:

• Discover the full range of Sosa Ingredients and our technical sugars.
• Complete your ice cream station with our Sosa dextrose, the ideal combination with oligofructose for ice cream texture.
• Browse our pastry ingredients for other technical references (stabilizers, gelling agents, fibers).
• Showcase your creations in our elegant cake boxes for shop sales or orders.