What’s Inside
- Allulose — 250g
- Tagatose — 250g
- Erythritol — 250g
Total: 750g
Why these three (real formulation reasons)
- Allulose is often chosen because it can behave more like sugar in certain applications, and in the U.S. FDA guidance allows specific labeling treatment (excluded from Total/Added Sugars; 0.4 kcal/g for calorie calculation, under enforcement discretion).
- Tagatose has bulk properties similar to sucrose and can brown in baking due to Maillard reactions (useful, but can change color faster).
- Erythritol is commonly used as a sugar alcohol bulk sweetener and is often described as ~70% as sweet as table sugar.
Best For
- Cookies, muffins, cakes, sauces, syrups
- Frozen desserts and texture trials
- Side-by-side “sugar replacement” benchmarking
How to test (simple, repeatable)
- Run the same recipe three times, swapping only the sweetener.
- Track: sweetness level, browning, moisture/softness, cooling effect, crystallization, and aftertaste.
Specs & Notes
- Pack size: 250g × 3
- Form: powder/granules (as supplied)
- COA / SDS available on request
- International customers: import rules differ; please review local regulations before ordering.
