Products

Allulose is classified as a rare sugar because it is a natural sweeter present in only a few foods. It is a white powder with 70% of the sweetness of sugar. The caloric value of allulose in humans is about 0.2 to 0.4 kcal/g, or about 5% of the calories of sugar. It also provides some health benefits. Due to an FDA decision, allulose is now allowed to be exempt from Sugars and Added Sugars on the Nutrition Facts Panel. Our Allulose has no peculiar smell, impurity-free and resembles sucrose in taste, texture, and function. Available in USDA Organic.

Pork Skin Gelatin is a protein product produced by partial hydrolysis of collagen rich pork skins.

Liquid inulin (Liquid FOS) produced from Jerusalem artichoke roots.

Inulin powder obtained from chicory roots by a hot water extraction process.

Fish Gelatin is a protein product extracted from collagen rich fish skin (or) scale material by hot water.

Bovine Gelatin is a protein based gelling agent. It produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.

Our Agave Inulin is an organic sweetener. As a food ingredient, it is increasingly used to add fiber to formulations and improve the taste and texture of lower calorie products by serving as a fat mimetic and sugar substitute.

Bovine Gelatin is a protein based gelling agent. It produced by partial hydrolysis of collagen, a protein material, extracted from animal tissue such as skin and bone.

Allulose is classified as a “rare sugar” because it is a natural sweeter present in only a few foods. It is a white powder with 70% of the sweetness of sugar. The caloric value of allulose in humans is about 0.2 to 0.4 kcal/g, or about 5% of the calories of sugar. It also provides some health benefits.