Lactulose

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 energy supply from carbohydrates, nutrient absorption regulation, and specific medical needs in clinical nutrition products, we offer: Imorawel^® isomaltulose (IMO) + Enernova^® solid corn syrup for sustained-release carbohydrates; Golivites^® Galacto-oligosaccharides (GOS), Frulyte^® Fructo-oligosaccharides (FOS), Imorawel^® Isomaltulose (IMO), Velfibra^® Polydextrose, and Hifibers^® Resistant Dextrin to regulate nutrient absorption and promote gut health; Lactulose to address specific medical needs such as hepatic encephalopathy and constipation management.

Sweevia^® Blended Sweetener—the ideal choice for reducing sugar intake at home.
With a pure sweetness similar to that of cane sugar, it is heat-resistant and easy to use, making it a simple substitute for white sugar. It helps make baked goods, beverages, and dishes both low-calorie and delicious.

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.