Wholesale Sugar Replacement Food Grade Allulose D-Allulose

Allulose Powder

Allulose and D-Allulose 98.5%

Product Introduction:

The names psicose, D-Psicose, Allulose, and D-Allulose are used interchangeably to describe a naturally occurring "rare" sugar. Allulose, a monosaccharide, is present in very small amounts in a diverse group of fruits and nutritive sweeteners, including figs, raisins, jackfruit, maple syrup, molasses, and brown sugar. Commercially, allulose is produced through enzymatic conversion of a carbohydrate in corn, sugar cane, beets, or other sources. The resultant sugar is about 70% as sweet as sucrose and resembles sucrose in taste, texture, and function.

Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures.
It is made of fructose as raw material, transformed and refined by epimerase. D-psicose is difficult to be digested and absorbed and hardly provides energy for life activities, so it is a very useful low-calorie Sweetener .

Application:

Allulose is a universal ingredient that can meet the requirements of sweetness and functionality. It can reduce sugar while achieving sugar functions, such as browning reaction, providing volume and bulkiness, etc.
1) For beverages:
In beverages, allulose and stevia can be combined well to achieve 100% sugar reduction in the formula while maintaining the overall taste and quality. In beverages with a pH of 2.5 to 6 stored under refrigerated or room temperature conditions, allulose remained stable for six months without any significant changes. Because of its high solubility, it is very suitable for any beverage. The solubility of crystalline psicose in powdered beverage mixes (such as iced tea or chocolate milk) is very good.
2) For baking:
The use of allulose can create perfect sweet, caramel flavor, moist, brown low-sugar and low-calorie baked goods. In some baked goods, this effect may be more obvious than adding sucrose, because under the same baking time and temperature conditions, compared with sucrose and glucose, allulose browning is greater.
Allulose also has good water retention properties, can maintain moisture and stable hardness during the shelf life of baked products, and can reduce the freezing point, making it an excellent choice for reducing sugar and calories in desserts such as ice cream. It crystallizes in foods with high solid content and can be used for fruit pretreatment of mixed yogurt.
3) For candy:

The lower crystallization rate of psicose enables the manufacture of confectionery products with desired texture characteristics. When used at a content of 25% (on a dry basis), allulose can reduce sugar by 55% and calories by 30%, and its hardness and elasticity are equivalent to whole sugar jelly. Under the high-temperature processing conditions of candy, allulose will caramelize, which helps to form a good color and flavor in the candy product.

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