Allulose Application Examples

Allulose's Technical Role

Allulose plays the starring role in MiniCrush's breakthrough sugar-free hard candy platform. Traditional sugar-free hard candies have long struggled with two problems: isomalt alone delivers the glassy structure and moisture resistance but lacks authentic sweetness, while polyols (maltitol, sorbitol) cause digestive issues at candy consumption levels. MiniCrush solved this by pairing allulose with isomalt — allulose provides near-sucrose taste, clean sweetness onset, and Maillard-adjacent browning during cooking, while isomaltensures the glassy amorphous structure and shelf stability that defines hard candy texture. This is a category-first synergy: allulose's reducing-sugar chemistry enables flavor development during the cooking process that non-reducing sweeteners cannot achieve, while isomalt locks in the final structure. The result is a hard candy that tastes, cracks, and dissolves indistinguishably from sugar-based versions — but with negligible glycemic impact.