Allulose

Allulose is used to reduce sugar while maintaining both taste and texture. It adds bulk to food products while enhancing mouthfeel and taste in beverages. Unlike some other natural sweeteners, allulose browns when baked, giving it a similar experience to baking with sugar. In fact, allulose can effectively be used in both baked goods and frozen products. Here are some of the major product categories that are a great fit for allulose: Beverages Bakery Fruit preps Ice creams and frozen desserts (provides freeze-point depression) Confectionery products like candies, gummies and chocolate Additionally, when used with dairy, there's no unwanted crystallisation. Allulose is a well-rounded healthy alternative to traditional sugars used in food products.