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The applications for allulose allowed by the FDA include carbonated and non-carbonated beverages; rolls, cake, pie, pastries, biscuits and frostings; yogurt, both regular and frozen; frozen dairy desserts, including regular ice cream, soft serve, sorbet; salad dressings; jams and jellies; chewing gum; hard and soft candies; sweet sauces and syrups; gelatins, puddings and fillings; fat-based cream used in modified fat/calorie cookies, cakes and pastries; medical foods; and coffee mix.
In addition to the variety of use applications, allulose has several beneficial health characteristics. When people consume products with allulose, the body absorbs the allulose, but does not metabolize it. Allulose is therefore not converted to glucose, so its calories are not available to the body, making it practically calorie-free. Unlike other caloric sugars, allulose has no impact on blood glucose or insulin levels. Researchers have also found allulose to be well tolerated.
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