ALLULOSE

Advantage Allulose is a reducing sugar that produces the Maillard reaction, which provides better color for baked products, and also provides good structural support and improves cake quality.Only 0.4 calories per gram。 Because it is close to sucrose and its properties and functions, not only the sweetness is close, the sweetness curve is also closer to sucrose, and there is no post-bitter feeling. Application dairy products (mixed milk, flavored fermented milk) bakery products (desserts, pastries, snacks, etc.) beverages jellies snacks candy and so on