Allulose

Addressing the trade-off between reduced sugar and taste, the off-flavors associated with plant-based sweeteners, and the need for gut health, Allinkle^® allulose, Eryfine^® erythritol, and Frutilis^® crystalline fructose deliver both sweetness and a low glycemic index (GI); Frulyte^® fructooligosaccharides (FOS),
Imorawel^® isomaltulose (IMO), Golivites^® galacto-oligosaccharides (GOS), isomerized lactose, Velfibra^® polydextrose, and Hifibers^® resistant dextrin work together to comprehensively support gut health. These ingredients synergize to help beverages deliver three key benefits: reduced sugar content, dental care, and improved gut health.

To address the dairy industry’s needs for fermentation stability, gut health benefits, and reduced-sugar taste, Purista^® modified starch enhances textural stability; Golivites^® galacto-oligosaccharides (GOS), Frulyte® fructo-oligosaccharides (FOS), Imorawel^® isomaltulose (IMO), isomerized lactose, SUPMOS^® 2′-FL, Velfibra^® polydextrose, and Hifibers^® resistant dextrin provide comprehensive nutritional and gut health benefits; Allulose, erythritol, and crystalline fructose serve as sugar substitutes, balancing reduced sugar content with excellent taste. These ingredients support dairy innovation, delivering both health benefits and delicious flavor.

To address the baking industry’s needs for moisture retention, texture improvement, fiber fortification, and reduced sugar content while maintaining color, we offer Purista^® modified starch + Imorawel^® isomaltulose (IMO) to enhance moisture retention and texture; Golivites^® galacto-oligosaccharides (GOS), Frulyte^® fructo-oligosaccharides (FOS), Velfibra^® polydextrose, and Hifibers^® resistant dextrin to strengthen fiber content, increase satiety, and balance the gut microbiome; Allinkle^® allulose, Frutilis^® crystalline fructose, and Eryfine^® erythritol reduce sugar and calories while imparting an appealing color. These ingredients help baked goods achieve a perfect balance of softness, health, and taste.

To address the confectionery and snack industry’s needs for moisture retention, sugar reduction, and gut health, we offer Imorawel^® isomaltulose (IMO) + Velfibra^® polydextrose as alternatives to traditional syrups, reducing sugar content while enhancing stability. Golivites^® galacto-oligosaccharides (GOS), Frulyte^® fructo-oligosaccharides (FOS), Imorawel^® isomaltulose (IMO), Velfibra^® polydextrose, and Hifibers^® resistant dextrin enhance nutrition and promote gut health; Allinkle^® allulose and Eryfine^® erythritol serve as sugar substitutes while maintaining texture stability. Helping confectionery and snack products achieve low-sugar formulations that combine functionality with great taste.

To address the need for reduced sugar content, improved stability, and nutritional fortification in soups, sauces, and condiments, we offer: Imorawel^® isomaltulose (IMO), Velfibra^® polydextrose, and Purista^® modified starch as alternatives to traditional syrups, which help reduce sugar content, increase fiber, and enhance stability; Allinkle^® Allulose + Eryfine^® Erythritol provide a low-calorie, pure-tasting sweetener alternative. These ingredients support the healthy upgrade of condiments.

Allinkle^® Allulose + Eryfine^® Erythritol provide anti-glycation hydration, reduce glycation damage, and leave the skin feeling refreshed; Golivites^® Galacto-oligosaccharides (GOS) + Frulyte^® Fructo-oligosaccharides (FOS) + SUPMOS^® 2′-FL precisely regulate the skin and mucosal microbiome to enhance barrier function. Empowered by functional sugars, these formulations make skincare more scientific and gentle.

A sweetness system with Allinkle^® Allulose, Eryfine^® Erythritol, and Frutilis^® Crystalline Fructose delivers clean, low-GI sweetness. Plus a multi-fiber matrix: Hifibers^® Resistant Dextrin, Velfibra^® Polydextrose, Frulyte^® FOS, and Golivites^® GOS. These prebiotics with different chain lengths and fermentation rates work together to regulate the entire colon and enhance nutrient absorption.