New DOLCIA PRIMA® Allulose is a great-tasting sweetening option that provides the full taste and enjoyment of sugar, without all the calories. DOLCIA PRIMA® Allulose also delivers bulking and sweetness in food products while reducing calories, allowing it to be used in many applications that conventionally employ nutritive and non-nutritive sweeteners.
Allulose was first identified in wheat in the 1930s; and since then, has been found in figs, raisins, and maple syrup. Offering the uncompromised taste and mouthfeel of sugar, but without all the calories or glycemic impact; Allulose also behaves like sugar in a variety of applications, making formulation easier for food and beverage manufacturers.
Key characteristics and benefits of DOLCIA PRIMA® Allulose include:
- Provides about 70% of the sweetness of sucrose, on a dry solids basis
- Performs like a sugar in formulations and delivers the same temporal profile as sucrose
- Provides a synergistic functionality with sugars and other sweeteners, creating an even better sweetening system
- Products formulated with DOLCIA PRIMA® Allulose rank at parity with full-calorie products in preference tests across a range of products, including ice cream, cookies, beverages, bread, and pastries
- Is well tolerated and has been shown to have no effect on blood glucose levels
- Meets the specifications set forth in GRN 400 and GRN 498, and is therefore generally recognized as safe (GRAS)
DOLCIA PRIMA® Allulose is available in syrup and crystalline formats, and can be used in a variety of food and beverage categories.
Please contact your Skidmore representative for samples or additional information.
