1.Baked Goods & Pastries: Ideal for use in sugar-free cakes, cookies, bread, and muffins. Its thermal stability (up to 180°C) maintains sweetness during baking without excessive browning, and it mimics sucrose's texture by adding moisture to doughs—preventing dryness and extending shelf life—perfect for manufacturers creating low-calorie baked goods that match the softness and flavor of traditional sugar-based versions.
2.Confectionery & Gummies: Works well in sugar-free hard candies, chocolates, gummies, and chewing gum. It resists crystallization (ensuring a smooth, creamy texture in chocolates/gummies) and delivers mild sweetness without bitter aftertaste; its non-cariogenic property also supports dental health—enabling the development of tooth-friendly, indulgent confections suitable for diabetic and calorie-managed diets.
3.Dairy & Plant-Based Products: Suitable for yogurt, ice cream, cream cheese, and lactose-free dairy alternatives (e.g., oat milk desserts). As a dairy-derived ingredient, it complements the natural creamy flavor of dairy/plant-based items, while its low glycemic index aligns with low-sugar needs; in frozen desserts, it prevents ice crystal formation to keep textures smooth—helping produce balanced, delicious dairy products.
4.Everyday & Functional Foods: Perfect for sugar-free jams, sauces (e.g., fruit compotes, salad dressings), cereal, and meal replacement shakes. It blends seamlessly with these formulations, adding subtle sweetness without disrupting original flavors, and its good digestive tolerance ensures broad consumer acceptance—making it a versatile choice for creating everyday low-sugar foods that meet clean-label and health-conscious demands.
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