Product Overview: Texture is the hardest part of sugar reduction. The Texture Master Kit gives you side-by-side comparison capabilities. Compare the crisp hardness of Erythritol against the moisture-retaining, browning properties of Allulose.
What’s Inside the Box (Total Net Weight: 520g):
- 1x 250g Monk Fruit + Erythritol Blend: Best for crisp cookies and dry applications. High cooling effect.
- 1x 250g Monk Fruit + Allulose Blend: Best for soft cookies, cakes, and ice cream. Creates Maillard reaction (browning) just like sugar.
- 1x 20g Stevia Reb-M (95%): The “Gold Standard” of Stevia. Use this to mask any potential bitterness in high-dosage formulas.
Technical Specs for Formulators:
- Allulose Blend: Non-crystallizing behavior, freezing point depression similar to sucrose.
- Erythritol Blend: 70% sweetness of sucrose, high digestive tolerance.
Application Scenarios:
- Ice Cream: Use the Allulose blend to prevent “rock hard” freezing.
- Cookies: Use Erythritol blend for snap, Allulose blend for chewy texture.
