Revolutionizing Mooncakes: Volsea Allulose – The Healthier Sweetness for Mid-Autumn Festival

Why Allulose is China’s Next-Gen Mooncake Sweetener?

As consumers demand healthier alternatives without compromising taste, allulose emerges as the game-changer for traditional mooncakes and baked goods. Derived naturally (e.g., from figs or jackfruit ), this low-calorie sweetener delivers 70% of sucrose’s sweetness with only 0.4 kcal/g and a glycemic index of 0.2, making it ideal for diabetic-friendly and keto-focused products .

Key Benefits for Mooncakes & Baking:

Zero Blood Sugar Impact: Allulose is not metabolized by the body, preventing glucose spikes—critical for diabetics and health-conscious consumers .

Perfect Texture & Stability: Unlike artificial sweeteners, allulose replicates sucrose’s mouthfeel, inhibits crystallization, and retains moisture for longer shelf life .

Maillard Reaction Master: Browns at 90°C (vs. sucrose’s 160°C), ensuring golden, appealing crusts in mooncakes and pastries .

Guilt-Free Indulgence: Reduces calories by 90% vs. sugar while maintaining authentic sweetness .

Success in Action:

Singapore’s TungLok Group used allulose to cut 30% sugar and 40% saturated fat in mooncakes, boosting sales by 5-10% . Meanwhile, Chinese bakeries report 20-50% sugar reduction in premium mooncakes using allulose blends .

Volsea Allulose Advantage:

Non-GMO & FDA GRAS Approved

Solubility Excellence: Dissolves instantly in fillings (lotus paste, red bean) and dough.

Clean Label Compliance: aligns with China’s “减糖” (sugar-reduction) initiatives .

Join the Healthier Mooncake Revolution!

Contact us for custom samples of mooncakes, pastries and baked goods.

Explore Bulk Options: OEM support for bakeries and food brands.

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