Baked Products

After three months of storage, sensory studies show that baked goods made with DOLCIA PRIMA® Allulose had better texture compared to common bulk sweetening options.



In sensory studies, a flavored water sweetened with DOLCIA PRIMA® Allulose was equally preferred to a corresponding erythritol-containing beverage, providing a balanced sweetness flavor profile and mouthfeel. Moreover, consumer studies show that allulose is significantly more appealing on an ingredient list than erythritol.


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DOLCIA PRIMA® Allulose can be used as part of an ice-cream-specific carbohydrate stabilizer, enabling 30% calorie reduction and 50% sugar reduction while maintaining similar eating qualities and shape retention.