date:Oct 09, 2018
ing the highest level of consumer acceptance.
When natural high-intensity sweeteners are used in lower concentrations and combined with nutritive sugars, sugar reduction versus zero calories becomes the targeted outcome. Still, this allows for greater consumer acceptance. Other sweeteners that are trending, such as allulose and tagatose, are among several low-calorie sweeteners referred to as rare sugars.
Allulose, however, might soon end up being a less rare ingredient. Not only is the ingred