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Allulose

Allulose is considered a rare sugar because it is found naturally only in small quantities in plant foods such as brown sugar, maple syrup, wheat and dried fruits like figs and raisins.
Allulose is also commercially produced, although it’s not as commonly used as other sugars in packaged foods and beverages or as a tabletop sweetener. This may change in the future, as scientists have only recently discovered ways to produce allulose on a larger scale by deriving it from corn or fructose.

Details

Where does allulose come from?

Allulose is considered a rare sugar because it is found naturally only in small quantities in plant foods such as brown sugar, maple syrup, wheat and dried fruits like figs and raisins.

Allulose is also commercially produced, although it’s not as commonly used as other sugars in packaged foods and beverages or as a tabletop sweetener. This may change in the future, as scientists have only recently discovered ways to produce allulose on a larger scale by deriving it from corn or fructose.

CAS NO.: 551-68-8

HS CODE: 2940009000

Type:  Powder or Syrup

Packing:  Powder  25kg/bag

                 Syrup  25kg/1300kg/drum

                 Customizing

Applicaton of Allulose:

 

Confectionery                 

       Clean sweet taste

       Fine crystal structure

       Non-hygroscopic

       Attractive cooling effect

 

Food

       Great sugar like taste in Combination with intense sweeteners

       Excellent heat and acid stablity

       Improved shelf life

       Excellent water activity management

       Enhanced bulk and body

       Optimal freezing point depression

 

Beverage

     Sugar like taste

    Works well with high intensity sweeteners

    Enhanced body and mouthfeel

    Optimal freezing point depression

    Excellent heat and acidity characteristics

 

Tabletop Sweeteners

    Sugar like taste when used in combination

    with intense sweeteners

    Non-hygroscopicity

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