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Allulose is approximately 70% as sweet as sucrose
Introduction
Allulose, first identified in wheat leaves in 1940, occurs naturally in select foods such as figs, raisins, maple syrup, and brown sugar. Our syrup is derived from a small amount of natural psicose obtained through alkaline isomerization of fructose.
But what sets our Healthy Sugar Substitute Sweeteners Syrup apart are its incredible advantages:
Lower blood sugar levels
Inhibits cancer growth
Anti-inflammatory properties
Not only does our syrup offer these health benefits, but it also serves as a versatile ingredient that can meet all your sweetness and functionality requirements. It can mimic the functions of sugar, such as browning reactions, providing volume, and creating fluffiness in your favorite recipes.
Experience the goodness of Allulose with our Healthy Sugar Substitute Sweeteners Syrup. Try it today and indulge in sweetness without compromising your health.
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Function and Application
Function of Allulose:
1. Low-calorie sugar
2. No effect on blood sugar
3. Can be part of a healthy diet
4. The taste and Texture of sugar, without all the calories
5. Contributes far fewer calories (approximately 90 percent less) than sugar
6. Provides synergies with certain high-potency sweeteners, such as sucralose and stevia, to create more cost-effective formulations.
Applications of Allulose:
Allulose offers the clean, sweet taste of sugar making it ideal in a wide range of foods. And because it's a sugar, it functions like sugar to make low-calorie foods and beverages taste better, or to reduce calories in full-sugar products.
* Carbonated and non-carbonated beverages
* Rolls, cake, pie, pastries, biscuits and frostings
* Yogurt, both regular and frozen
* Frozen dairy desserts, including regular ice cream, soft serve, sorbet
* Salad dressings
* Jams and jellies
* Chewing gum
* Hard and soft candies
* Sweet sauces and syrups
* Gelatins, puddings and fillings
* Fat-based cream used in modified fat/calorie cookies, cakes and pastries
* Medical foods
* Coffee mix
Product specification
|
Test Item
|
Standard |
|
Syrup |
Crystal |
|
Appearance |
Colorless Light Yellow Liquid |
White Crystalline powder |
Taste |
Sweet |
Sweet |
D-Allulose (dry basis), % |
≥90 |
≥98.5 |
Solids Substance, % |
≥70 |
- |
Moisture, % |
- |
≤1.0 |
PH |
3.0-7.0 |
3.0-7.0 |
Ash, % |
≤0.5 |
≤0.1 |
As(Arsenic), mg/kg |
≤0.5 |
≤0.5 |
Pb(Lead), mg/kg |
≤0.5 |
≤0.5 |
Total Plate Count, cfu/g |
≤1000 |
≤1000 |
Coliforms, mpn/g |
≤0.3 |
≤0.3 |
Yeast and Mould, cfu/g |
≤25 |
≤25 |
Pathogen (Salmonella, ), /25g |
Negative |
Negative |