FIELD: food industry. SUBSTANCE: powder contains 40-65% inulin, 4-10% reducing sugars, and less than 5% fructose, its color saturation going from 1.0 to 2.5. Powder is prepared by drying up oven-dried chicory or squeezed chicory root extract. Powder undergoes caramelization in extruder at temperature 180 to 250 C. Cooled caramel is disintegrated. Apparatus includes means enabling each production step. EFFECT: improved organoleptic properties, reduced hygroscopicity, and improved biochemical characteristics. 12 cl, 4 dwg, 2 ex
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