Rheological characterization of chicory root (Cichorium intybus L.) inulin solution

inulin is a polysaccharide frequently used as a sugar or fat replacer in the food industry, which offers the advantage of a functional effect similar to those of dietary fibers. by cooling or freezing an inulin concentrated solution, a more concentrated solution precipitates as a paste-like substance, while the liquid phase forms a diluted solution. in this work, the effect of storage temperature of inulin concentrated solution as well as temperature on the rheological behavior of liquid and precipitated phases obtained from a process of phase separation were evaluated. the precipitated phase of inulin was evaluated under two conditions: pure and formulated with encapsulating agents. it was observed that a reduction in storage temperature resulted in a higher inulin precipitation, which produced higher apparent viscosity values for the precipitated phase. all the samples analyzed had a shear-thinning rheological behavior.