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Allulose Syrups is the 1 low-calorie functional sweetener from natural sources, providing 70% sucrose sweetness with only 0.4 kcal/g calories. It has excellent anti-crystallization and Maillard reaction characteristics and is an ideal raw material for sugar reduction formula.Bulk orders accepted.
Purity of allulose:
≥ 95.0%
Dry matter content (DS):
71% 1%
Heat:
0.4 kcal/g
The product is almost not involved in human metabolism and does not cause fluctuations in blood sugar or insulin levels. For the development of end products for diabetics or ketogenic diets, a safe and stable sweet base is provided.
Structural stability over a wide range of pH 2.5 to 7.0. Even if it undergoes high temperature instantaneous sterilization in acidic beverages, it will not produce degradation or odor, ensuring that the product is of the same quality during the shelf life of 12-24 months.
Extremely hygroscopic in baked goods. It can effectively delay starch aging, increase the taste and humidity of bread and cake by more than 15%, and directly extend the shelf life of finished products by 2-3 days.
in frozen desserts and high concentration syrup system, can effectively inhibit the crystal growth of sucrose or other polyols. To ensure that the ice cream in the freeze-thaw cycle still maintain a fine silky texture, do not produce a sense of sand.
similar to sucrose caramelization ability. Under the heating environment above 140°C, it can produce natural attractive color and baking aroma, which solves the technical problem that traditional sugar substitutes cannot be colored in baking.
the use of advanced biological enzyme conversion technology and precision ion exchange chromatography separation process. The impurity content is very low, and the heavy metal and microbial index is far better than the industry standard, which provides high consistency batch guarantee for supply chain procurement.
| Analysis Project | Industry Standard Specification | Detection Method |
| Appearance | Colorless to pale yellow transparent viscous liquid | Sensory detection |
| Allulose Purity (Dry Basis) | ≥ 95.0% | HPLC |
| Dry Solids | 71.0% ± 1.0% | Refractive method |
| pH value | 3.0 – 7.0 | pH meter (10% solution) |
| Color | ≤ 0.1 | RBU (420nm) |
| Ash content | ≤ 0.1% | Burning residue method |
| Lead (Pb) | ≤ 0.1 mg/kg | Atomic absorption spectroscopy |
| Total Plate Count | ≤ 1000 cfu/g | GB 4789.2 |
| Coliforms | < 10 cfu/g | GB 4789.3 |
for carbonated beverages, fruit juices and dairy beverages. Allulose syrup can improve the “after bitterness” of sugar substitute products, providing a thick taste and cup-hanging feeling closer to real sucrose.
for the production of sugar-reduced bread, low-fat cake enterprises. The use of its Maillard reaction to achieve natural coloring, and the use of water to keep the finished product soft, is a strategic alternative to white sugar grade raw materials.
brands focusing on ketogenic (Keto) energy bars, meal replacements and low-carbon snacks. The raw material meets the requirements of natural labels and can perfectly balance the contradiction between taste and low calorie intake.
low sugar ice cream, fudge and chocolate. Its excellent solubility and resistance to crystallization can ensure the texture stability of cold chain products in long-term storage.
01
It is recommended to replace it according to the 70% sweetness ratio. If sucrose is completely replaced, it is recommended to add it at a weight ratio of 1.3:1, or compound it with other high-power sweeteners (such as stevia).
02
Add the syrup to the liquid material under stirring. It is recommended to preheat to 40-55°C to reduce the viscosity and ensure uniform distribution and no residue in the mixing tank.
03
because allulose is easy to color, the oven temperature should be lowered by 5-10°C compared with the conventional one during the baking process, or the baking time should be shortened appropriately to prevent excessive coking on the surface of the product.
04
Be sure to reseal within 24 hours after opening the package. Store at 10-25°C, dry and ventilated place, avoid direct sunlight, to prevent moisture absorption of syrup affect DS concentration.
This product uses high-quality non-GMO corn starch as the source raw material. First by amylase liquefaction and glucose isomerization, and then using the proprietary D-psicose 3-epimerase enzyme for biotransformation. It is refined by precision decolorization, centrifugal filtration and vacuum concentration without adding any artificial colors or preservatives.
Answer: In a closed, cool and dry environment, its standard shelf life is usually 12 months to 24 months.
Answer: It is usually labeled as “allulose” or “D-allulose”, and its calories should be calculated at 0.4 kcal/g.
Answer: High-purity allulose syrup has excellent anti-crystallization at low temperatures. Generally, crystals will not precipitate. Even if there are trace precipitates, it can be restored after warming.
A: Yes, our raw materials and manufacturing processes are non-GMO certified and do not contain known allergens.
A: In addition to its slightly lower sweetness, it is very similar to sucrose in terms of bulking, water retention and browning reactions. It is currently the most functional sugar substitute for sucrose.
Answer: 25kg barrel, 275kg IBC barrel or tank truck transportation is provided. For specific MOQ, please contact the sales department for real-time inventory information.
Allulose Syrups is the 1 low-calorie functional sweetener from natural sources, providing 70% sucrose sweetness with only 0.4 kcal/g calories. It has excellent anti-crystallization and Maillard reaction characteristics and is an ideal raw material for sugar reduction formula.Bulk orders accepted.
Purity of allulose:
≥ 95.0%
Dry matter content (DS):
71% 1%
Heat:
0.4 kcal/g
The product is almost not involved in human metabolism and does not cause fluctuations in blood sugar or insulin levels. For the development of end products for diabetics or ketogenic diets, a safe and stable sweet base is provided.
Structural stability over a wide range of pH 2.5 to 7.0. Even if it undergoes high temperature instantaneous sterilization in acidic beverages, it will not produce degradation or odor, ensuring that the product is of the same quality during the shelf life of 12-24 months.
Extremely hygroscopic in baked goods. It can effectively delay starch aging, increase the taste and humidity of bread and cake by more than 15%, and directly extend the shelf life of finished products by 2-3 days.
in frozen desserts and high concentration syrup system, can effectively inhibit the crystal growth of sucrose or other polyols. To ensure that the ice cream in the freeze-thaw cycle still maintain a fine silky texture, do not produce a sense of sand.
similar to sucrose caramelization ability. Under the heating environment above 140°C, it can produce natural attractive color and baking aroma, which solves the technical problem that traditional sugar substitutes cannot be colored in baking.
the use of advanced biological enzyme conversion technology and precision ion exchange chromatography separation process. The impurity content is very low, and the heavy metal and microbial index is far better than the industry standard, which provides high consistency batch guarantee for supply chain procurement.
| Analysis Project | Industry Standard Specification | Detection Method |
| Appearance | Colorless to pale yellow transparent viscous liquid | Sensory detection |
| Allulose Purity (Dry Basis) | ≥ 95.0% | HPLC |
| Dry Solids | 71.0% ± 1.0% | Refractive method |
| pH value | 3.0 – 7.0 | pH meter (10% solution) |
| Color | ≤ 0.1 | RBU (420nm) |
| Ash content | ≤ 0.1% | Burning residue method |
| Lead (Pb) | ≤ 0.1 mg/kg | Atomic absorption spectroscopy |
| Total Plate Count | ≤ 1000 cfu/g | GB 4789.2 |
| Coliforms | < 10 cfu/g | GB 4789.3 |
for carbonated beverages, fruit juices and dairy beverages. Allulose syrup can improve the “after bitterness” of sugar substitute products, providing a thick taste and cup-hanging feeling closer to real sucrose.
for the production of sugar-reduced bread, low-fat cake enterprises. The use of its Maillard reaction to achieve natural coloring, and the use of water to keep the finished product soft, is a strategic alternative to white sugar grade raw materials.
brands focusing on ketogenic (Keto) energy bars, meal replacements and low-carbon snacks. The raw material meets the requirements of natural labels and can perfectly balance the contradiction between taste and low calorie intake.
low sugar ice cream, fudge and chocolate. Its excellent solubility and resistance to crystallization can ensure the texture stability of cold chain products in long-term storage.
01
It is recommended to replace it according to the 70% sweetness ratio. If sucrose is completely replaced, it is recommended to add it at a weight ratio of 1.3:1, or compound it with other high-power sweeteners (such as stevia).
02
Add the syrup to the liquid material under stirring. It is recommended to preheat to 40-55°C to reduce the viscosity and ensure uniform distribution and no residue in the mixing tank.
03
because allulose is easy to color, the oven temperature should be lowered by 5-10°C compared with the conventional one during the baking process, or the baking time should be shortened appropriately to prevent excessive coking on the surface of the product.
04
Be sure to reseal within 24 hours after opening the package. Store at 10-25°C, dry and ventilated place, avoid direct sunlight, to prevent moisture absorption of syrup affect DS concentration.
This product uses high-quality non-GMO corn starch as the source raw material. First by amylase liquefaction and glucose isomerization, and then using the proprietary D-psicose 3-epimerase enzyme for biotransformation. It is refined by precision decolorization, centrifugal filtration and vacuum concentration without adding any artificial colors or preservatives.
Answer: In a closed, cool and dry environment, its standard shelf life is usually 12 months to 24 months.
Answer: It is usually labeled as “allulose” or “D-allulose”, and its calories should be calculated at 0.4 kcal/g.
Answer: High-purity allulose syrup has excellent anti-crystallization at low temperatures. Generally, crystals will not precipitate. Even if there are trace precipitates, it can be restored after warming.
A: Yes, our raw materials and manufacturing processes are non-GMO certified and do not contain known allergens.
A: In addition to its slightly lower sweetness, it is very similar to sucrose in terms of bulking, water retention and browning reactions. It is currently the most functional sugar substitute for sucrose.
Answer: 25kg barrel, 275kg IBC barrel or tank truck transportation is provided. For specific MOQ, please contact the sales department for real-time inventory information.