Study of the possibility of replacing sucrose with an alternative osmotically active substance in the technology of concentrated canned milk with sugar

The article discusses the use of allulose as an alternative to sucrose in the production of concentrated milk with sugar. Allulose is a rare natural monosaccharide with a wide range of properties that have a positive effect on the human body. The activity of water in an aqueous solution of allulose has been studied. It has been found that it has values comparable to the activity of sucrose solution water. Product samples were developed under laboratory conditions. It was found that with certain proportions of sucrose replacement with allulose, the resulting product has organoleptic characteristics as close as possible to traditional condensed milk with sugar and concentrated milk with sugar.