Bulking Agents From Allulose to Polyols [Presentation]

Originally Published: November 11, 2021
Last Updated: November 11, 2021
Bulking Agents From Allulose to Polyols

The presentation titled “Bulking Agents From Allulose to Polyols: Maximizing Their Benefits,” was given by Melanie Goulson, MSc, President, Merlin Development. This presentation was part of Global Food Forums’ 2021 Premium Webinar Series “Formulating with Sweet Enhancing Ingredients.”

The webinar description for “Bulking Agents From Allulose to Polyols: Maximizing Their Benefits” is as follows: Stevia, monk fruit and older high potency sweeteners provide desired sweetness to products. However, many reduced-sugar foods would never make it into the marketplace without the additional presence of bulking ingredients. From tried-and-true favorites like isomalt to newer entrants like allulose, this presentation provides examples and technical tips of how these “partners to high intensity sweeteners” can help mitigate texture and flavor issues.

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See Melanie Goulson’s video below: