Monk Fruit Allulose Blend

1.  Natural Sweetness Profile

• Sweetness Ratio: allulose + monk fruit extract (mogrosides V ≥50%), optimized for 1:1 sugar replacement.

• Zero Calories: ≤0.4 kcal/g (compliant with "zero-calorie" labeling in key markets).

2. Clean-Taste Performance

• Bitterness Masking: Allulose neutralizes monk fruit’s licorice-like notes, achieving 90% taste alignment with sugar.

• Mouthfeel Enhancement: Mimics sucrose’s viscosity and body in beverages and dairy.

3. Technical Versatility

• Heat Stability: Stable up to 160°C (320°F) for baking, sauces, and UHT processing.

• Freezing Point Control: Prevents ice crystal formation in frozen desserts.

• Instant Solubility: Fully dissolves in cold water (≥20% w/v at 25°C) for RTD beverages.

4. Health & Compliance

• Glycemic Index (GI) = 0: Certified keto, diabetic-safe, and low-FODMAP.

• Non-GMO & Allergen-Free: No soy, gluten, dairy, or artificial additives.

Beverages

• Carbonated soft drinks, iced teas, and protein shakes with sugar-like mouthfeel.

• Enhances tropical fruit flavors in functional waters and botanical tonics.

Bakery & Confectionery

• Soft-baked cookies, chewy granola bars, and caramel fillings with no cooling effect.

• Replaces corn syrup in glazes and frostings for improved shine.

Dairy & Plant-Based Alternatives

• Fermented yogurts, oat milk lattes, and vegan ice cream with creamy texture.

• Masks pea protein’s grassy notes in plant-based shakes.

Nutraceuticals

• Gummy vitamins, effervescent tablets, and pediatric syrups with no aftertaste.

• Stabilizes probiotics in powdered supplements and chewables.

Certifications: USDA Organic, Halal, Kosher, Non-GMO Project Verified.

Purity: ≥99.5% combined sweeteners, residual sugars <0.3%, heavy metals undetectable (ICP-MS).

Patented Synergy: Proprietary ratio maximizes sweetness synergy while minimizing cost-in-use.

Custom Solutions: Adjustable blends (e.g., 60:40 allulose:monk fruit for beverages) to meet regional taste preferences.

Sustainable Sourcing: Traceable monk fruit from Guangxi farms and carbon-neutral allulose production.