Item No.: 00092
Allulose is a differential isomer of fructose. It is a monosaccharide existing in nature but with little content, also known as rare sugar.Please leave your infomation, we will send some sample or case to you.
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Description Specification Applications
Allulose is a differential isomer of fructose. It is a monosaccharide existing in nature but with little content, also known as rare sugar. Allulose was first found in wheat more than 70 years ago, and then it was also found in raisins, dried figs and brown. In 2015, Allulose was approved by FDA and can be used in baked goods, candy, sweet sauce, dairy products, ice cream, dessert, beverage and other products.
Form Clear colorless to yellow liquid or powder
MF C6H12O6
MW 180.16
Melting point 109°C
Boiling point 551.7±50.0 °C(Predicted)
Density 1.589±0.06 g/cm3(Predicted)
Refractive index 16.3 °(C=0.94, H2O)
Pka 11.86±0.20(Predicted)
Storage temp. 2-8°C
Test Item Standard Result
Appearance White Crystal Eligible
Taste Sweet Eligible
Allulose (dry basis), % ≥98.5 98.61
PH 3.0-7.0 5.7
Moisture, % ≤1.0 0.25
Ash, % ≤0.1 0.072
As(Arsenic), mg/kg ≤0.5 <0.5
Pb(lead), mg/kg ≤1.0 <1.0
Total Plate Count, cfu/g ≤1000 <10
Coliforms, MPN/100g ≤3.0 <0.3
Yeast, cfu/g ≤25 <10
Mould, cfu/g ≤25 <10
Salmonella, /25g Negative Negative
Staphylococcus aureus,/25g Negative Negative

Sweetener:Compared with other zero calorie natural sweeteners, the biggest advantage of allulose lies in its close properties and functions to sucrose, which is safe enough and like "sugar", so that it can also obtain excellent sugar substitution effect in applications where other sweeteners are difficult to be competent, such as baked foods.
Pharmaceutical:D-allulose is difficult to digest and absorb and hardly provides energy for life activities. Therefore, it is a very useful low calorie sweetener. In the field of medicine and health, d-allulose can inhibit fatty liver enzymes and intestinal enzymes α- Glycosidase, thereby reducing the accumulation of body fat and inhibiting the rise of blood glucose concentration.
Beverages: In the beverage, allulose and stevia can be well combined to achieve 100% sugar reduction in the formula while maintaining the overall taste and quality.
Baking: The use of alllulose can create perfect sweet, caramel flavor, moist and Brown low sugar and low calorie baked food. In some baked goods, this effect may be more obvious than the addition of sucrose, because under the same baking time and temperature, allluose has a greater degree of browning than sucrose and glucose, which is more similar to fructose.
Candy: The low crystallinity of allulose makes it possible to produce candy products with the required texture characteristics. When used at 25% (on a dry basis), alllulose can reduce sugar by 55% and calories by 30%. Its hardness and elasticity are equivalent to that of whole sugar fudge. No significant deformation was observed when these candies absorbed water with an increase in relative humidity (relative humidity from 5% to 80% RH) at room temperature of 25-30 ℃. Under the condition of high temperature processing of candy, allulose will be caramelized, which is helpful to form good color and flavor in candy products.

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