Allulose Powder for Crumb Softness Bread Cake Moisture Retention Bakery Industry

Allulose Powder for Crumb Softness Bread Cake Moisture Retention Bakery Industry. Near-Zero Calorie Content: Contains only 0.24 kcal/g, significantly lower than sucrose. Low Glycemic Index: Minimal impact on blood sugar, ideal for diabetic-friendly products. High Thermal Stability: Stable across wide temperature ranges from frozen to high-heat baking. Natural Origin: Naturally occurring monosaccharide found in figs and raisins. Versatile Applications: Suitable for baked goods, dairy, beverages, and confectionery. Sugar-Like Performance: Replicates sucrose taste, texture, browning, and moisture retention. Multiple Certifications: ISO9001, Halal, and Kosher certified for global compliance. Full Customization: Offers full, minor, and flexible customization options.