Aerated Marshmallow Filling Grade Allulose Anti-Recrystallization for Fluffy Candy Center & Nougat

Aerated Marshmallow Filling Grade Allulose Anti-Recrystallization for Fluffy Candy Center & Nougat. Supports formation of firm and uniform air bubble network in hot syrup, maintains fluffy pillowy texture of marshmallow after cooling and setting, avoids collapse and density unevenness defects common. Low crystallization tendency prevents grainy texture during shelf life, delivers smooth and soft mouthfeel without sandy residue, outperforming polyol sweeteners in marshmallow texture performance. Undergoes controlled Maillard reaction when heated, produces golden caramelized surface and aroma, suitable for toasted marshmallow and baked confectionery filling applications.