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You may return most new, unopened items within 30 days of delivery for a full refund. We'll also pay the return shipping costs if the return is a result of our error (you received an incorrect or defective item, etc.).
You should expect to receive your refund within four weeks of giving your package to the return shipper, however, in many cases you will receive a refund more quickly. This time period includes the transit time for us to receive your return from the shipper (5 to 10 business days), the time it takes us to process your return once we receive it (3 to 5 business days), and the time it takes your bank to process our refund request (5 to 10 business days).
If you need to return an item, simply login to your account, view the order using the "Complete Orders" link under the My Account menu and click the Return Item(s) button. We'll notify you via e-mail of your refund once we've received and processed the returned item.
DESCRIPTION
- a natural prebiotic
- has a positive effect on the intestinal function
- has properties
Inulin, obtained from chicory, is a polysaccharide composed of glucose and fructose molecules. It is a white, water-soluble powder. It has gelling, thickening and stabilizing properties. In food production it is used as a fat substitute, thereby reducing the calorie content of products.
Inulin is not digested in the human digestive tract and therefore acts as a dietary fiber. In the large intestine, it assumes the role of a prebiotic, i.e. a food component that positively influences the development of a normal intestinal bacterial flora. In addition, it also improves intestinal peristalsis and can help reduce the tendency to constipation.
INGREDIENTS
Chicory inulin.
APPLICATION
As a thickening agent in jellies in jelly, for soups and sauces. A maximum of 10 g inulin per day, more can have a laxative effect.
ALLERGEN INFORMATION
Product may contain gluten, mustard, nuts, celery, sesame, soybeans.
RECOMMENDED STORAGE CONDITIONS
Store at room temperature in a dry and cool place.
Grazie per l'iscrizione
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