{"version":"1.0","type":"card","id":"584cb79e-e132-4045-addc-8ad46066f608","url":"https://stacklist.com/card/584cb79e-e132-4045-addc-8ad46066f608","title":"Built for Browning","source_url":"https://allulose.org/reformulating-products-allulose-considerations-browning-crumb-structure-crystallization-humectancy-solubility/","note":"The industry formulation science behind the campaign: allulose browns even more readily than sucrose and resists crystallization, which is exactly what a shelf-stable caramel demands. A look at the real product-development challenges CRĀVA's Kickstarter is engineered to solve.\n","image":{"url":"https://ucarecdn.com/ae14501a-ac87-4284-9279-2e49fc306659/","alt":"Built for Browning","width":1828,"height":2560},"stack":{"id":"2aaaa7f0-3c46-45f7-bdf0-2bdbda765b6b","title":"The Allulose Caramel Breakthrough","url":"https://stacklist.com/c/food/stack/2aaaa7f0-3c46-45f7-bdf0-2bdbda765b6b"},"created_at":"2026-07-14T09:55:25.574Z","updated_at":null,"aco":{"summary":"Allulose is a low-calorie rare sugar (about 0.2 calories per gram) that offers food technologists a functional replacement for caloric sweeteners, with properties including enhanced browning, low crystallization tendency, high humectancy and high solubility. This article details five key characteristics of allulose, including browning, crumb structure, crystallization, humectancy and solubility, to guide reformulation of baked goods, confections, beverages and other food products.","tags":["allulose","food-reformulation","browning","low-calorie-sweetener","baked-goods","sugar-replacement","food-science"],"key_entities":[{"name":"Allulose","type":"technology","confidence":0.99},{"name":"Browning","type":"concept","confidence":0.9},{"name":"Food Reformulation","type":"concept","confidence":0.92},{"name":"Sucrose","type":"technology","confidence":0.85},{"name":"High-Fructose Corn Syrup","type":"technology","confidence":0.8},{"name":"Humectancy","type":"concept","confidence":0.85},{"name":"Crystallization","type":"concept","confidence":0.82}],"classification":"reference","language":"en","confidence":0.85,"provenance":{"model":"claude-opus-4-6","tool":"@stacklist/mcp-server@2.0.0","confidence":0.85,"timestamp":"2026-07-14T09:55:34.040Z"},"token_counts":{"approximate":1219,"cl100k":950},"content_hash":"sha256:a96f4e1261041f229fb95d5c7749bbd0e1e0b217b8566c3ea69450e997b268d2","acp_version":"0.2","body_available":true,"body_tokens":1219,"visibility":"public","agent_accessible":true,"status":"final"},"_links":{"self":"/api/public/card/584cb79e-e132-4045-addc-8ad46066f608.json","html":"https://stacklist.com/card/584cb79e-e132-4045-addc-8ad46066f608","md":"/api/public/card/584cb79e-e132-4045-addc-8ad46066f608.md","stack_json":"/api/public/stack/2aaaa7f0-3c46-45f7-bdf0-2bdbda765b6b.json"}}