INULIN BASED HYDROCOLLOID COMPOSITIONS

摘要

The present invention concerns a synergistic composition of hydrocolloids comprising a combination of inulin and another hydrocolloid which is a gelling agent. Preferably the concentration ratio of the components is within the range at which the ratio of the gel strengths of the individual components varies from 0.05 to 20. The use of said composition to obtain a predetermined gel strength in a food product or in an ingredient thereof is also provided.