Natural Allulose Sweetener for Healthy Baking and Cooking

• Customization: Available
• CAS No.: 551-68-8
• Formula: C6h12o6
• Model NO.: Allulose
• EINECS: 208-999-7
• Type: Sweeteners
• Nutritional Value: Nutritional
• Effect: Natural Sweeteners
• Resource: Natural
• Appearance: White Crystal
• Taste: Sweet
• Allulose (Dry Basis), %: >/=98.5
• pH: 3.0-7.0
• Moisture, %: </=1.0
• Ash, %: </=0.1
• as(Arsenic), Mg/Kg: </=0.5
• Pb(Lead), Mg/Kg: </=1.0
• Total Plate Count, Cfu/G: </=1000
• Coliforms, Mpn/100g: </=3.0
• Yeast, Cfu/G: </=25
• Mould, Cfu/G: </=25
• Salmonella, /25g: Negative
• Staphylococcus Aureus,/25g: Negative
• Transport Package: Bag
• Specification: 25kg/Bag
• Trademark: HNTY
• Origin: China
• HS Code: 29400090

Product Description

Product Description

Allulose (D-psicose), a rare monosaccharide naturally found in small quantities in fruits like figs and raisins, is a low-calorie sweetener gaining popularity for its unique metabolic properties and functional benefits.

Key characteristics include:

Low-Calorie Sweetness: Provides ~70% sweetness of sucrose (table sugar) with ~0.2-0.4 calories per gram (vs. 4 calories/g for sucrose).
Classified as "zero-calorie" in some regions (e.g., U.S. FDA).
Blood Sugar : Not metabolized by the body, resulting in negligible impact on blood glucose.

Tooth-Friendly: Non-cariogenic (does not promote tooth decay), as oral bacteria cannot ferment it.
Heat & pH Stability: Stable under high temperatures (suitable for baking, cooking) and across a wide pH range.
Humectant & Texture Enhancer: Retains moisture in baked goods, improving softness and shelf life. Mimics the mouthfeel and browning properties of sugar in caramelization or Maillard reactions.
Clean Taste Profile: No bitter or metallic aftertaste, unlike some artificial sweeteners.

Product Parameters

 

Test Item	Standard	Result
Appearance	White Crystal	Eligible
Taste	Sweet	Eligible
Allulose (dry basis), %	≥98.5	98.61
PH	3.0-7.0	5.7
Moisture, %	≤1.0	0.25
Ash, %	≤0.1	0.072
As(Arsenic), mg/kg	≤0.5	<0.5
Pb(lead), mg/kg	≤1.0	<1.0
Total Plate Count, cfu/g	≤1000	<10
Coliforms, MPN/100g	≤3.0	<0.3
Yeast, cfu/g	≤25	<10
Mould, cfu/g	≤25	<10
Salmonella, /25g	Negative	Negative
Staphylococcus aureus,/25g	Negative	Negative

 

Product Application

Food & Beverage

Sugar-Reduced Products: Soft drinks, energy bars, yogurts, and desserts labeled "low-sugar" or "keto-friendly."
Bakery & Confectionery: Cookies, cakes, and chocolates with reduced calories and improved texture.
Sugar-free caramel sauces or ice creams with smooth consistency.
Fermented Foods: Enhances flavor in fermented products like kimchi without promoting unwanted microbial growth.

Nutraceuticals & Supplements

Weight Management: Used in meal replacements or shakes for satiety without added calories.
Diabetic Formulations: Integrated into protein powders, vitamins, or gummies targeting glycemic control.

Pharmaceuticals

Oral Medications: Masks bitter tastes in syrups or chewable tablets.
Prebiotic Potential: Emerging research suggests mild prebiotic effects for gut health support.

Cosmetics
 
Skincare: Acts as a humectant in moisturizers or serums to hydrate skin.