Low-Calorie Sweetening Agent Alternatives Allulose CAS: 551-68-8

Product Description

Product Description What's Allulose? Allulose is an epimer of fructose, a rare monosaccharide that naturally exists in nature but has very little content. The sweetness is 70% of sucrose, and the calories are 0.3% of sucrose. Allulose has similar taste and volume characteristics to sucrose, and is the best substitute for sucrose in foods. Allulose is called "low-calorie sucrose". The United States approved as a GRAS (Generally Recognized As Safe) substance, allowing D-psicose to be used as a dietary additive and some food ingredients. The United States, Japan, South Korea, etc. have been used in baking, beverages, candy and other foods. Main features of Allulose
1. The sweetness is similar to that of sucrose
2. The taste in baked and frozen foods is close to that of sucrose
3. Not labeled as sugar
4. Calories are 1/10 of sucrose
5. Sugar patient-friendly
6. Regulate the intestinal microecology Detailed Photos Specification

Product name	Allulose syrup
Item	Describe		Test method
Sensory quality	Colorless to light yellow liquid, sweet. no odor, no visible impurities.		Q/CBL0009S
Typical data	solid content	≥70	Q/CBL0009S
	D-Allulose,%	≥95	Q/CBL0009S
	PH	3.0-7.0	GB/T 20881
	Ash,%	≤0.5	GB 5009.4
	Lead,mg/kg	≤0.5	GB 5009.12
	Arsenic,mg/kg	≤0.5	GB 5009.11
	sulfur dioxide	≤40	GB5009.34
	Total bacterial count,cfu/g	≤1000	GB 4789.2
	Escherichia Coli,MPN/100g	≤10	GB 4789.3
	Mold and Yeast(cfu/g)	≤25	GB 4789.15
	PPathogen PathogenPPPPPPPathogen	Negative	GB 4789.4 GB 4789.10
Shelf-life	24 months in room temperature
Flow process	raw materials- saccharify -Decolorizing filtration-IX(Ion Exchange)- The secondary concentration- chromatograph - Decolorizing filtration-IX(Ion Exchange)-concentration-Heat insulation-secondary filter-packing and storage CCP1: Heat preservation, control microorganisms, each transfer tank heating To 80-100ºC, holding for 30-40min
raw material	Fructose, water, Allulose epimerase , activated carbon
Packaging	25kg/bag,Package in drums or we can pack according to your requirement.
Transportation & storage	Keep clean and do not mix with toxic, harmful and corrosive materials;Avoid exposure to the sun and rain and store in dry, clean and ventilated warehouse.

Applications Allulose is a universal ingredient that can meet the requirements of sweetness and functionality. It can reduce sugar whileachieving sugar functions, such as browning reaction, providing volume and bulkiness, etc.1) For beverages:In beverages, allulose and stevia can be combined well to achieve 100% sugar reduction in the formula while maintaining the overall taste and quality. In beverages with a pH of 2.5 to 6 stored under refrigerated or room temperature conditions, allulose remained stable for six months without any significant changes. Because of its high solubility, it is very suitable for any beverage. The solubility of crystalline psicose in powdered beverage mixes (such as iced tea or chocolate milk) is very good.2) For baking:The use of allulose can create perfect sweet, caramel flavor, moist, brown low-sugar and low-calorie baked goods. In some baked goods, this effect may be more obvious than adding sucrose, because under the same baking time and temperature conditions, compared with sucrose and glucose, allulose browning is greater.Allulose also has good water retention properties, can maintain moisture and stable hardness during the shelf life of baked products, and can reduce the freezing point, making it an excellent choice for reducing sugar and calories in desserts such as ice cream. It crystallizes in foods with high solid content and can be used for fruit pretreatment of mixed yogurt.3) For candy:The lower crystallization rate of psicose enables the manufacture of confectionery products with desired texture characteristics. When used at a content of 25% (on a dry basis), allulose can reduce sugar by 55% and calories by 30%, and its hardness and elasticity are equivalent to whole sugar jelly. Under the high-temperature processing conditions of candy, allulose will caramelize, which helps to form a good color and flavor in the candy product.
Certifications
Packaging & Shipping
Company Profile BEIJING MUGU TECHNOLOGY CO., LTD are specialized in the production and distribution of food packaging products and food additives. We are dedicated to providing high-quality solutions that meet the needs of the food industry, offering sustainable and innovative packaging options, as well as a range of food-safe additives to enhance product preservation and quality. Our goal is to support businesses in delivering safe, reliable, and eco-friendly packaging solutions that contribute to the sustainability and quality of food products globally.
Main products for food ingredients:
Citric acid: Citric acid Anhydrous, Citric acid Monohydrate, Sodium Citrate
Vital wheat gluten
Ascorbic acid, Calcium Ascorbate, Sodium Ascorbate
Food sweeteners: Erythritol, Allulose, Maltodextrin, Dextrose, Maltitol, Xylitol, Fructose, Stevia, Sucralose, Isomalt...
Dietary fiber: Polydextrose, Resistant dextrin, Isomaltitol, Fructo Oligosaccharide, Xylo Oligosaccharide, Galacto Oligosaccharide, Isomalto Oligosaccharide,
Food preservation: Sodium Metabisulphite, Sodium Benzoate, Calcium Propionate...

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