Allulose
Allulose is a rare natural sugar, mainly produced via enzymatic conversion of fructose. It has about 70% the sweetness of sucrose, extremely low calories and a near-zero glycemic index. Approved for food use globally, it is widely applied in the food industry.
Food Industry
•Beverages:
•Used in carbonated drinks, fruit juices and functional beverages. It delivers pure sweetness, keeps stable in acidic conditions and suits low-calorie formulations.
•Baked Goods:
•Performs well in cakes, cookies and pastries. It promotes browning, retains moisture and extends shelf life.
•Confectionery & Chocolate:
•Prevents sugar crystallization, creates a pleasant texture, and is a popular choice for low-sugar candies and chocolate.
•Dairy & Frozen Desserts:
•Applied in yogurt and ice cream. It restrains ice crystal formation and improves overall mouthfeel.
