Specification: 99%
Appearance: White Crystalline Powder
Certificate: ISO9001/ISO22000/FDA/Kosher/halal/IFS/BRC
Sample: Free Sample Available
Package: 1kg/Bag, 25kg/drum
Allulose has emerged as a revolutionary ingredient in the food and beverage industry, offering the physical properties of traditional sugar without the associated caloric burden. As a high-purity rare sugar, it is found naturally in extremely small quantities in specific fruits. Through advanced enzymatic conversion of non-GMO corn, we provide a standardized version that allows manufacturers to achieve significant sugar reduction.
Unlike high-intensity sweeteners that often leave a bitter aftertaste, this monosaccharide provides a clean, sweet profile that is approximately 70% as sweet as sucrose. Its unique metabolic pathway ensures that it is absorbed by the small intestine but not metabolized into energy, making it a critical component for health-focused formulations.
What sets this ingredient apart from common polyols like Erythritol is its exceptional performance in food matrices. While many alternatives can crystallize or cause a cooling sensation, our product behaves almost exactly like table sugar.
It provides the necessary “bulk” and mouthfeel that consumers expect in premium confectionery and bakery products. Furthermore, it exhibits a high degree of solubility, making it easy to incorporate into liquid systems without the risk of precipitation. For brands looking to elevate their product positioning, utilizing this component signals a commitment to both advanced science and natural-origin ingredients.
As a highly effective low calorie sweetener, this product provides only about 0.4 calories per gram, which is roughly 10% of the caloric value of sucrose. This makes it an ideal tool for formulators aiming to meet stringent nutritional guidelines while maintaining a “Clean Label” status.
Because it does not significantly impact blood glucose or insulin levels, it has become a staple for diabetic-friendly and ketogenic product lines. This solution enables the creation of guilt-free treats that don’t compromise on the sensory experience, providing the essential sweetness that drives consumer repeat purchases.
Most alternative ingredients fail when it comes to heat stability and browning. However, this sugar substitute excels in the Maillard reaction. When baked, it undergoes caramelization, producing the golden-brown crust and complex aromas that are typically lost in sugar-free recipes.
Key technical benefits of the ingredient include:
Depressing Freezing Point: Crucial for maintaining a soft, scoopable texture in dairy-free and low-sugar ice creams.
Moisture Retention: Acting as a humectant to extend the freshness and shelf life of soft-baked goods.
Synergy: It works beautifully when blended with stevia or monk fruit, masking their off-notes and rounding out the overall sweetness profile.
We offer several formats to suit your industrial requirements:
Crystalline Powder: Perfect for dry mixes, baking, and tabletop sweeteners.
Liquid Syrup: An easy-to-pump solution for beverage production and sauce manufacturing.
Our facility is fully certified to international standards, including ISO 22000, Halal, and Kosher. By choosing our supply, you are partnering with a provider that understands the complexities of global food regulations and the necessity of batch-to-batch consistency.
Beverages: Provides body and sweetness to carbonated drinks and functional waters without a chemical aftertaste.
Dairy & Frozen Desserts: Prevents ice crystal formation in low-sugar frozen treats.
Baked Goods: Allows for the production of cookies and cakes that actually brown and stay moist.
Confectionery: The preferred base for keto-friendly gummies and hard candies.
Q1: How does Allulose differ from other options? Unlike many polyols, it participates in browning and does not have a “cooling” effect. It provides the most authentic sugar-like experience available today.
Q2: Is this rare sugar safe for daily consumption? Yes. It has been granted GRAS (Generally Recognized as Safe) status by the FDA and is used widely in global food systems.
Q3: Can I use this sugar substitute in high-temperature processing? Absolutely. It is highly heat-stable and is specifically valued for its ability to caramelize during baking and cooking.
