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Allulose Syrups (allulose syrup) is the 1 rare sugar liquid solution with extremely low calories and no sugar rise. It can perfectly simulate the physical characteristics and flavor of sucrose and is the core sugar substitute choice for clean label products. As a source manufacturer, Sgnutri has a large-scale fully automatic production line, eliminating middlemen, providing global buyers with highly competitive ex-factory prices, customized specifications and shorter delivery cycles.
Allulose syrup is the 1 kind of natural rare sugar liquid, mainly through the enzymatic conversion of corn starch, can directly replace high fructose syrup or sucrose used in food and beverage, to provide volume, sweetness and improve the texture of the role.
in 120 degrees Celsius to 150 degrees Celsius environment, can produce excellent browning effect, giving baked goods rich caramel color and attractive aroma, the advantage is to solve the problem of common sugar substitute color difficult.
The energy value is only 10% of sucrose, which helps food developers to greatly reduce the calories of the whole machine without changing the product volume, and meet the label declaration of zero sugar or low calorie.
When combined with high-fold sweeteners, it can effectively mask the metal taste and make the sweetness more rounded, with the advantage of improving the overall sensory flavor evaluation of the end product.
with high moisture absorption, can prevent protein bars and baked goods in the shelf life of water loss, the product’s softness and shelf life stability increased by more than 20%.
in frozen food can significantly reduce the freezing point, effectively inhibit the formation of ice crystals, so that ice cream and other dairy products in the frozen environment still maintain a silky dense texture.
the molecular structure remains stable in acidic environment and high temperature processing, and will not degrade and produce component variation, ensuring the consistency of the taste of the production batch.
| Physicochemical indicators | Parameter standard value |
| Appearance | Colorless, transparent, viscous liquid |
| Allulose content (dry basis) | Greater than or equal to 95.0% |
| Total solids (DS) | 71.0% – 75.0% |
| pH value | 3.0 – 7.0 |
| Ash | Less than or equal to 0.1% |
| Lead (Pb) | Less than or equal to 0.5 mg per kilogram |
| Arsenic (As) | Less than or equal to 0.5 mg per kilogram |
| Total bacterial count | Less than or equal to 1000 CFU per gram |
| coliform bacteria | Less than or equal to 30 MPN per 100 grams |
Sgnutri allulose syrup adopts advanced immobilized enzyme conversion technology in the production process, so that its purity fluctuation is controlled within plus or minus 0.5%, which is much higher than the industry average level, ensuring the extremely high stability of downstream product formulations. In addition, the light transmittance of the Sgnutri product is maintained above 98%, and turbidity will not appear in high-end transparent beverage applications.
For the research and development of sugar-free beverages, the problem of thin taste of the product after the use of high-times sweeteners is Sgnutri solved, and the mellow texture consistent with sucrose is provided.
For low-calorie ice cream manufacturing, we have solved the pain point of hard texture after freezing caused by traditional sugar substitutes.
For the production of low-sugar bread, it Sgnutri solves the defect that ordinary polyol sugar substitutes cannot produce Maillard browning, which leads to the pale color of the finished product.
suitable for the development of zero cola, functional flavor water and bubble water, looking for liquid raw materials that can balance the sweetness curve without affecting transparency.
suitable for making low sugar cakes, biscuits and cookies, the raw materials need to have good stability at high temperature and can provide ideal browning effect.
For the processing of ice cream, yogurt and frozen desserts, professionals who need to control the freezing point of the product and improve the cream texture.
For energy bars, cereal bars and sweets, looking for a natural low-calorie adhesive with high viscosity and moisturizing properties.
According to the sweetness requirements, it is recommended to replace the sucrose syrup at a ratio of 1.3 to one, and perform sufficient mechanical stirring after addition to ensure uniform distribution.
In baking applications, it is recommended to monitor the oven temperature. Because allulose browning faster than sucrose, it may be necessary to shorten the baking time or reduce the temperature.
It is recommended to control the pH of the finished system between 3.0 and 7.0 to ensure the stability of the physical and chemical properties of the syrup during long-term storage.
It is recommended to store at room temperature and dark. If the ambient temperature is too low to increase the viscosity, a moderate preheating of 30 to 40 degrees Celsius can be carried out before pumping.
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Welcome to our Frequently Asked Questions page. We have compiled answers to common questions you may have, hoping to provide you with clear and quick solutions. If you cannot find the information you need here, please feel free to contact our customer support team.
Allulose Syrups (allulose syrup) is the 1 rare sugar liquid solution with extremely low calories and no sugar rise. It can perfectly simulate the physical characteristics and flavor of sucrose and is the core sugar substitute choice for clean label products. As a source manufacturer, Sgnutri has a large-scale fully automatic production line, eliminating middlemen, providing global buyers with highly competitive ex-factory prices, customized specifications and shorter delivery cycles.
greater than or equal to 95% on a dry basis
Purity of allulose
71% to 75%
Solid content
0.4 kilocalories per gram
Caloric value
in 120 degrees Celsius to 150 degrees Celsius environment, can produce excellent browning effect, giving baked goods rich caramel color and attractive aroma, the advantage is to solve the problem of common sugar substitute color difficult.
The energy value is only 10% of sucrose, which helps food developers to greatly reduce the calories of the whole machine without changing the product volume, and meet the label declaration of zero sugar or low calorie.
When combined with high-fold sweeteners, it can effectively mask the metal taste and make the sweetness more rounded, with the advantage of improving the overall sensory flavor evaluation of the end product.
with high moisture absorption, can prevent protein bars and baked goods in the shelf life of water loss, the product’s softness and shelf life stability increased by more than 20%.
in frozen food can significantly reduce the freezing point, effectively inhibit the formation of ice crystals, so that ice cream and other dairy products in the frozen environment still maintain a silky dense texture.
the molecular structure remains stable in acidic environment and high temperature processing, and will not degrade and produce component variation, ensuring the consistency of the taste of the production batch.
| Physicochemical indicators | Parameter standard value |
| Appearance | Colorless, transparent, viscous liquid |
| Allulose content (dry basis) | Greater than or equal to 95.0% |
| Total solids (DS) | 71.0% – 75.0% |
| pH value | 3.0 – 7.0 |
| Ash | Less than or equal to 0.1% |
| Lead (Pb) | Less than or equal to 0.5 mg per kilogram |
| Arsenic (As) | Less than or equal to 0.5 mg per kilogram |
| Total bacterial count | Less than or equal to 1000 CFU per gram |
| coliform bacteria | Less than or equal to 30 MPN per 100 grams |
For the research and development of sugar-free beverages, the problem of thin taste of the product after the use of high-times sweeteners is Sgnutri solved, and the mellow texture consistent with sucrose is provided.
For low-calorie ice cream manufacturing, we have solved the pain point of hard texture after freezing caused by traditional sugar substitutes.
For the production of low-sugar bread, it Sgnutri solves the defect that ordinary polyol sugar substitutes cannot produce Maillard browning, which leads to the pale color of the finished product.
suitable for the development of zero cola, functional flavor water and bubble water, looking for liquid raw materials that can balance the sweetness curve without affecting transparency.
suitable for making low sugar cakes, biscuits and cookies, the raw materials need to have good stability at high temperature and can provide ideal browning effect.
For the processing of ice cream, yogurt and frozen desserts, professionals who need to control the freezing point of the product and improve the cream texture.
For energy bars, cereal bars and sweets, looking for a natural low-calorie adhesive with high viscosity and moisturizing properties.
According to the sweetness requirements, it is recommended to replace the sucrose syrup at a ratio of 1.3 to one, and perform sufficient mechanical stirring after addition to ensure uniform distribution.
In baking applications, it is recommended to monitor the oven temperature. Because allulose browning faster than sucrose, it may be necessary to shorten the baking time or reduce the temperature.
It is recommended to control the pH of the finished system between 3.0 and 7.0 to ensure the stability of the physical and chemical properties of the syrup during long-term storage.
It is recommended to store at room temperature and dark. If the ambient temperature is too low to increase the viscosity, a moderate preheating of 30 to 40 degrees Celsius can be carried out before pumping.