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Allulose

CAS#551-68-8

Allulose is a low-calorie monosaccharide sugar that has the taste and texture of sucrose but with 90% less calories.

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Introduction

D-Allulose has the advantages of high sweetness, good solubility, low calorie and low blood sugar response, and is considered as one of the most ideal sucrose substitutes. Adding D-Allulose to food can not only improve its gelling degree, but also improve its flavor through Maillard reaction with food protein. Compared with D-fructose and D-glucose, D-Allulose can generate more antioxidant Maillard reaction products and maintain the antioxidant level of food for a longer time. In 2011, D-Allulose was certified by the FDA as safe for use as an additive in food and diet.

Allulose is a zero-fat sugar that relieves the rise in blood sugar after eating. It is 70% sweeter than granulated sugar and has high solubility. Because of this property, it is especially suitable for processing food. Allulose has the following various effects and characteristics, and it is increasingly expected to be used in the production of high-quality foods that are highly effective in preventing adult diseases and are loved by people.

Functions and Applications

Sensory Quality

Appearance: White crystalline granules and without impurity in normal vision

Odor: Odorless

Taste: Sweet

Physical &Chemical Quality

Allulose(on dry basis): Min 98.5%

Loss of drying: Max 1.0%

PH:3.0-7.0

Ash: Max 0.5%

Lead: Max 0.5 ppm

Arsenic: Max 0.5 ppm

Microbiological Quality

Total aerobic microbial count: Max 1000 cfu/g

Yeast&Mold: Max 10 cfu/g

Coliform: Max 0.3 MPN/g

Salmonella: Negative

Packaging

Packaging: 25kg net paper bag, PE bag inside.

Shelf life and storage: Two year stored in cool, dry, ventilated area.

Labeling: Each packing unit carries a label indicating the name of the product,  the net weight, the name of manufacture, the date of production, the batch code, shelf life and storage condition.Recommend for sugar-free calorie confectionery, bakery and drink.

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