D-ALLULOSE

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Allulose is a differential isomer of fructose. It is a monosaccharide existing in nature but with little content, also known as rare sugar. Allulose was first found in wheat more than 70 years ago, and then it was also found in raisins, dried figs and brown. In 2015, Allulose was approved by FDA and can be used in baked goods, candy, sweet sauce, dairy products, ice cream, dessert, beverage and other products.

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	LACTIC AND FATTY ACID EASTERS OF GLYCEROL (LACTEM)	Lactic and Fatty Acid Easters of Glycerol can emulsify, stabilize and increase gas retention. It can be used in cake, cream and other fields.
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