14 · Formulation simulator
Challenge
your formulation.
Set an application, a fiber target and your process. The tool estimates fiber contributed per serving, how plausible a fiber position looks against commonly used reference thresholds, and where to look first in trials.
Estimation aid · not a specification
Live estimate · Yogurt & cultured dairy
Fiber contributed per serving
3.4g per 125 g
Serving × inclusion × 0.90. The 0.90 factor is the inulin content of the current certificate of analysis (90.1 g/100 g, batch DDH20260801), rounded. Equivalent to 2.7 g inulin per 100 g.
Fiber position
Source-of-fiber range
Compared against commonly used reference thresholds, e.g. 3 g/100 g (source) and 6 g/100 g (high). Liquids often carry lower per-100 ml thresholds. Thresholds vary by jurisdiction and product category and must be confirmed against FSSAI or local rules. "Likely" means the estimate clears the reference figure. It is not a legal determination.
Likely · check locally
Stability risk · hydrolysis
Low
Low
Texture / body effect
Some body
Sugar reduction support
Not targeted
Fat reduction support
Not targeted
Scenario summary
Outputs are first-pass estimates from generic inulin behaviour and the current COA inulin content. They are not a product specification and do not replace bench trials or regulatory review.
Challenge list
What to verify
at the bench.
Generated from your inputs. Items change with application, inclusion level and process.
How this is calculated
Transparent
arithmetic.
Every output is a simple rule you can reproduce by hand. Qualitative indicators use fixed bands, shown here.
1 · Fiber per serving
fiber = serving × (inclusion ÷ 100) × 0.900.90 is the COA inulin content (90.1 g/100 g) treated as the fiber factor. Live:
125 × 0.030 × 0.90 = 3.4 g. Per 100 g (or 100 ml): inclusion × 0.90. The remaining ~10 g/100 g of the powder is mainly glucose, fructose, sucrose and moisture and is not counted as fiber.2 · Inclusion needed for the target
needed % = target ÷ (serving × 0.90) × 100Live:
3 ÷ (125 × 0.90) × 100 = 2.7 %. Assumes no fiber loss in process. Confirm analytically on the finished product.3 · Fiber position
Inulin per 100 g (or 100 ml) is compared with two commonly used reference thresholds: 3 g/100 g for a "source of fiber" style position and 6 g/100 g for a "high fiber" style position. For beverages the tool also notes the per-100 ml figure, since liquid thresholds are often lower. Result is "likely" at or above a reference figure, "borderline" within 0.5 g below it, otherwise "below". These are reference figures only. The applicable FSSAI or local thresholds, fiber definition and analytical method govern.
4 · Stability risk
Qualitative bands for acid hydrolysis of the β(2→1) bonds. Elevated: pH below 4.0 combined with a heat step and shelf life over 8 weeks. Moderate: pH below 4.0 with heat or long shelf life, or pH below 4.5 with UHT / retort or baking, or any UHT / retort step with pH below 5.0. Otherwise Low. The bands flag where to test, not a predicted loss.
5 · Texture / body
Inclusion bands: below 2 % minimal. 2–5 % some body. 5–10 % noticeable body and creaminess. Above 10 % strong bulk, with gel or viscosity effects possible in high-water systems. The wording is then adjusted per application (for example haze or viscosity in beverages, bulk and browning in bakery, binding in bars).
6 · Sugar and fat reduction support
Sugar: inulin replaces bulk, not sweetness. If the reduction target exceeds 30 % and inclusion is below 5 %, the tool flags a bulk and sweetness gap. Above that it indicates partial bulk replacement and a sweetness rebalance. Fat: in yogurt, ice cream and chocolate, inclusion of 3 % or more is marked as plausible body support. Elsewhere, or at lower inclusion, it is marked "check".
From estimate to evaluation
Test it
in your matrix.
Samples ship with the current TDS and COA. Send your scenario with the request so the technical team can respond to your actual process.