The Rise of Allulose as a Novel Sugar
20 Jul 2015 | Tate & Lyle
Tate & Lyle has introduced DOLCIA PRIMA Allulose as a low-calorie sugar, to give consumers all the taste and enjoyment of sugar with 90% fewer calories. DOLCIA PRIMA can be used in a wide range of products, including beverages, baked goods, yogurt and frozen desserts. Just like sugar, DOLCIA PRIMA browns in baking, depresses the freezing point when making frozen products, and adds texture and bulk in formulation. It also enables better-tasting stevia-sweetened products.
More videos
