DOLCIA PRIMA® Allulose

Introduction to Allulose
Also known as
Allulose syrup, crystalline allulose

DOLCIA PRIMA® Allulose, a rare sugar, offers the uncompromised taste and mouthfeel of sugar, without all the calories or glycaemic impact. Allulose also behaves like sugar, making formulation easier for food and beverage manufacturers. DOLCIA PRIMA® Allulose provides bulking and sweetness in food and beverage products while reducing calories, and therefore it can be used in practically any application that conventionally employs nutritive and non-nutritive sweeteners.

Allulose is 70% as sweet as sugar and has the same onset, peak and dissipation of sweetness as sugar. Based on years of testing, we know that allulose is best suited to help manufacturers reduce calories in full-sugar products when combined with caloric sweeteners, and make existing low-calorie products taste even better when combined with non-caloric sweeteners. It adds bulk and texture, depresses the freezing point in frozen products, and browns when baking.

DOLCIA PRIMA® Allulose, a rare sugar, is the great-tasting sweetening option that provides the full taste and enjoyment of sugar, without all the calories. Allulose was first identified in wheat in the 1930s and has since been found in small quantities in certain fruits including figs, raisins, and maple syrup.

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DOLCIA PRIMA® Allulose is available in:
2 Regions
  • North America
  • Latin America
DOLCIA PRIMA® Allulose

See how DOLCIA PRIMA® Allulose Low-Calorie Sugar enables manufacturers to formulate beverages, baked goods and dairy desserts with all the taste, functionality and enjoyment of sucrose - without the calories.

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DOLCIA PRIMA® Allulose application areas

DOLCIA PRIMA® Allulose is a great-tasting, low-calorie sweetening option that provides the full taste and enjoyment of sugar without all the calories. When blending with high-potency sweeteners, DOLCIA PRIMA ® Allulose can improve your product’s overall sweetness profile and taste quality at an acceptable cost.

DOLCIA PRIMA® Allulose enables browning and caramelisation, adds texture and bulk, and easily disperses in batter and dough.

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In beverages, DOLCIA PRIMA® Allulose provides a balanced sweetness profile, and mouthfeel to formulations. In fact, studies show that allulose is significantly more appealing on a nutrition fact panel than polyols.

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Create great-tasting jellies, chewing gum and hard and soft candy sweets - DOLCIA PRIMA® Allulose  is available in both a syrup and crystalline form to meet with your processing needs.

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DOLCIA PRIMA® Allulose can particularly benefit frozen desserts offering a creamy mouthfeel, smooth texture, and a balanced sweetness and flavour profile. It is the ideal ingredient within fruit-based preparations for yoghurts and drinkable milks. DOLCIA PRIMA® Allulose also provides good meltdown.

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Its low tendency to crystallise in high-solid systems make DOLCIA PRIMA ® Allulose ideal for use in a range of sweet sauces, salad dressings and syrups.

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How we apply DOLCIA PRIMA® Allulose

DOLCIA PRIMA® works well in combination with the most commonly used nutritive and non-nutritive sweeteners, and it works in synergy with certain high-potency sweeteners such as sucralose and stevia. These synergies enable manufacturers to formulate with other ingredients to reduce calories in full-sugar products and make existing low-calorie products taste even better.

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Disclaimer

This product information is published for your consideration and independent verification. Tate & Lyle accepts no liability for its accuracy or completeness. We may change this information at any time. The applicability of label claims and the regulatory and intellectual property status of our ingredients varies by jurisdiction. You should obtain your own advice regarding all legal and regulatory aspects of our ingredients and their usage in your own products to determine suitability for their particular purposes, claims, freedom to operate, labelling or specific applications in any particular jurisdiction.