Formulating low-sugar foods that remain moist, palatable, and shelf-stable is a persistent challenge for food scientists, formulators, and R&D professionals. Traditional sugars like sucrose not only sweeten but also act as humectants, binding water to keep baked goods soft and snacks chewy. Replacing sugar with alternatives often leads to dryness and reduced shelf life, a hurdle that allulose—a rare “zero-calorie” sugar—partially addresses with its hygroscopic nature. However, allulose alone has limits in moisture retention. Enter MoistPlus® from Nexus Ingredient, a next-generation clean-label humectant that supercharges allulose, delivering up to 8x greater moisture retention and enhanced texture. Backed by leading medical journals, food science papers, and industry insights, this blog explores how MoistPlus® amplifies allulose’s benefits, offering a game-changing solution for health-focused, sugar-reduced formulations.

The Moisture Challenge in Low-Sugar Food Formulation

Reducing sugar in food products can result in dryness, faster staling, and shorter shelf life. Sugars bind water, acting as natural humectants to maintain softness in baked goods like cakes or chewiness in cereal bars. Allulose, prized for its negligible calories and 70% sweetness of sucrose, helps mitigate these issues with its high affinity for water, extending shelf life compared to sucrose alone.[21] Studies show allulose syrup retains 18% more moisture in baked goods, keeping muffins fresh longer.[2] Yet, regulatory limits and its lower water-binding capacity in gel systems compared to sucrose highlight the need for enhancement.[3] MoistPlus® tackles this challenge head-on, amplifying allulose’s humectancy for superior performance.

Meet MoistPlus® – A Clean-Label Humectant that Amplifies Allulose

MoistPlus® is a patented, clean-label humectant that complements—not replaces—allulose, formulated from allulose and natural cassava root derivatives. Available as a clear, flavorless syrup or powder, it integrates seamlessly into recipes without altering taste.[1] Derived from plant-based starches, MoistPlus® is gluten-free, non-GMO, and free of artificial preservatives or sugar alcohols, aligning with keto and clean-label trends.[5] This synergy enhances allulose’s sweetness and baseline humectancy with cassava’s polysaccharides, forming stable water-binding networks for unmatched functionality.[4]

Up to 8x Greater Moisture Retention with Superior Humectancy

MoistPlus® delivers up to 8x greater moisture retention than allulose alone, as demonstrated in internal trials. This means baked goods like muffins and nutrition bars stay softer and moister for longer by binding free water, reducing water activity (Aw) to inhibit microbial growth.[24] Food science literature confirms humectants’ role in keeping products “ideally moist” and slowing staleness.[7] MoistPlus® achieves this with a smaller quantity, optimizing cost and sweetness impact while extending shelf life by up to three times, reducing stale product costs by 80%.[6]

Enhanced Texture and Softness – 6x Better Texture Quality

Preserved moisture translates to improved texture, with MoistPlus® offering up to 6x better softness in sensory evaluations compared to allulose alone. This dual role as a binder and humectant keeps cookies tender and granola chewy, preventing the drying or hardening common in low-sugar snacks.[17] Allulose already enhances tender crumbs, but MoistPlus® amplifies this, maintaining quality over extended storage without flavor distortion.[16] This is critical for keto desserts, ensuring indulgent textures.[5]

Longer Shelf Life and Stability Across Applications

MoistPlus®’s superior humectancy extends shelf life by creating unfavorable conditions for microbial growth, with inherent antimicrobial benefits reducing spoilage.[19] Trials show up to 8x longer freshness in formulations like breakfast bars or tortillas, achieved without synthetic preservatives.[18] It also prevents oxidative rancidity in fat-containing foods and preserves mouthfeel, ensuring stability from production to consumption.[3]

Clean-Label Synergy: MoistPlus® + Allulose for Next-Level Formulations

MoistPlus® and allulose form a clean-label powerhouse, with allulose’s negligible glycemic impact paired with MoistPlus®’s natural enhancement. Ideal for keto and diabetic-friendly products, it avoids polyols and synthetic humectants, enabling simple ingredient lists.[8] In high-protein baked goods, it keeps tenderness; in granola, it prevents crumbling while maintaining crispness; and in frozen desserts, it controls ice crystal growth for better scoopability.[22] This synergy optimizes cost by reducing allulose usage while meeting clean-label demands.[23]

Conclusion: A New Era of Humectancy and Stability

MoistPlus® ushers in a new era of humectancy, supercharging allulose with 8x moisture retention and 6x texture improvement. It addresses dryness and short shelf life in low-sugar products, offering a clean-label solution that enhances stability and quality. This synergy empowers R&D teams and brands to create indulgent, health-focused formulations that rival full-sugar benchmarks.

Key Takeaways:

• MoistPlus® boosts moisture retention up to 8x, keeping foods like muffins and bars softer and fresher longer.
• Superior humectancy extends shelf life, inhibiting microbial spoilage without synthetic preservatives.
• Texture improves up to 6x, delivering indulgent softness in low-carb snacks and desserts.
• It works synergistically with allulose, enhancing sweetness and functionality for clean-label success.
• Versatile across baked goods, confectionery, and frozen foods, MoistPlus® aligns with keto and clean-label trends.

Ready to innovate with MoistPlus®? Contact us at info@nexusingredient.com.