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Product details

About The Allulose Syrup

Allulose Syrup is a liquid form of allulose. Here is an introduction to it:

1. Basic information.
2. Allulose is an epimer of fructose. It occurs in nature, but in the normal state it is a white powder, and its aqueous solution is a transparent, colorless or light yellow liquid.
3. The sweetness is about 70% of sucrose, but the calories are much lower than sucrose, only one-tenth of sucrose. The US FDA states that the calories of allulose are 0.4 kcal/g.

3. Maillard reaction can occur on proteins or amino acids. The reaction product has excellent gel properties, foaming properties, emulsification stability and good antioxidant capacity, and can improve the texture, flavor, color and taste of food. It has great potential for processing and storage, and extends the shelf life in the fields of baking and cooking.

1. Production technology.

“A method for producing D-Allulose liquid” is to adsorb D-Allulose extract liquid by macroporous resin, and then pass through strong acid resin A, strong alkaline resin, strong acid resin B, weak alkaline resin, to obtain strong acid resin C. Through ion exchange, the transmittance, color value and D-Allulose content of the product produced by this method remain stable after 180 days of storage at room temperature, which improves product quality.

The concentration process of Allulose liquid includes filtering the Allulose liquid through a material liquid filter, circulating the filtered Allulose liquid between the concentration membrane module and the raw material tank, and waiting for the refractive index of the raw material tank to reach more than 21%. When the allulose sugar reaches more than 21%, it is discharged into the concentrated liquid tank to obtain concentrated liquid A. Add concentrated liquid A to concentrate to get concentrated liquid B, add it to a vacuum belt evaporator and concentrate it to get it. This process can concentrate low concentration Allulose sugar liquid and get high concentration Allulose sugar liquid. It is simple and efficient and can reduce energy consumption and save production costs.

1. Application areas.
2. Food and beverage industry: In beverages, liquid allulose combines well with stevia to achieve 100% sugar reduction in the formulations while maintaining the overall taste and quality. Due to its high solubility, it is suitable for use in any beverage, and it also dissolves very well in powdered beverage mixes such as iced tea or chocolate milk. It can partially replace sucrose in baked goods such as cakes, and produce a large amount of antioxidant ingredients through the Maillard reaction, thereby improving the quality of cakes. Besides, it can produce perfectly sweet, caramelly, moist, low-sugar brown cakes and low-calorie baked goods. A good substitute in recipes using brown sugar to maintain the flavor and color of caramel. Lower crystallization rates enable the production of confectionery products with desired textural properties that reduce sugar and calories when used in certain amounts, have hardness and elasticity comparable to full-sugar gums, and caramelize under high temperature processing conditions and contribute to the development of good color and flavor in confectionery.

2. Other industries: Allulose syrup also has potential application value in health products and other industries. For example, it can increase plasma insulin concentration, lower blood glucose levels, increase liver glycogen content, and activate pancreatic islet cells.

SPECIFICATION