Quick Details

Product Category: 

Food additives sweeteners

Product Description:

Allulose is a food additive sweeteners, a white crystalline powder, odorless, and similar in appearance to sucrose. Its aqueous solution is colorless and transparent. The mainstream product on the market is D-allulose, which has a pure, mild sweetness without any aftertaste or metallic flavor. Its sweetness is approximately 70% of sucrose, and its taste is very similar to sucrose. It is readily soluble in water, slightly soluble in methanol and ethanol, and insoluble in organic solvents such as ether and acetone. It has good thermal stability and is suitable for food and beverage processing, health management, and oral health products.

Main Functions

1. Low-Calorie Sugar Substitute: Sweetener allulose provides a sweetness and texture close to sucrose, with extremely low calories (approximately 0.2–0.4 kcal/g), achieving sugar and calorie reduction.

2. Glycemic Friendly: Raises almost no blood sugar, does not rely on insulin metabolism, suitable for people controlling their blood sugar.

3. Inhibits Fat Accumulation: Inhibits the synthesis and accumulation of fat in the body, aiding in weight management.

4. Dental Protection and Cavity Prevention: Does not ferment and produce acid by oral bacteria, less likely to cause tooth decay.

5. Improves Texture and Flavor: Calorie D-allulose has the volume and sweetness of sucrose, can undergo the Maillard reaction, suitable for baking, browning, and flavor enhancement.

6. High Stability: Acid-resistant and heat-resistant, not easily decomposed during processing, suitable for high-temperature sterilization, baking, and cooking processes.

Usage Scenarios:

1. Food and Beverages

• Candy and Chocolate: Sugar-free/low-sugar hard candy, soft candy, chocolate, chewing gum.

• Baked Goods: Cakes, cookies, bread, pastries, egg tarts.

• Dairy Products: Yogurt, ice cream, dairy beverages, cheese.

• Beverages: Carbonated beverages, functional beverages, sports drinks, solid beverages, milk tea.

• Condiments: Jams, candied fruits, sauces, syrups.

2. Health Management Products

• Sugar-controlled meal replacements, weight management foods, dietary fiber supplements.

• Foods specifically for diabetics, low-GI foods.

3. Oral Health Related

• Sugar-free snacks for children

• Dental care candies

• Breath fresheners

Key Selling Points:

1. Most closely resembles sucrose in taste: Pure sweetness with no aftertaste, no cooling sensation, no metallic taste, and high acceptability.

Truly near-zero calories: Only about 1/10 the calories of sucrose, friendly for weight loss and calorie control.

2. No glycemic index, suitable for diabetics: Extremely low glycemic index, minimal post-meal blood sugar fluctuations.

3. Can be baked and browned: Sweetener D-allulose performs Maillard reaction, solving many sugar substitute problems such as "not baking well" or "not browning well".

4. Does not cause tooth decay: Health food D-allulose suitable for children's snacks and oral health foods.

5. High stability: High temperature and acid resistant, suitable for beverages, baking, and confectionery.

Q1: Does allulose taste the same as sucrose?

A1: Very similar. Its sweetness is about 70% of sucrose, with a pure sweetness and no off-flavor. It's one of the sugar substitutes currently available that most closely resembles sucrose in taste.

Q2: Can diabetics consume it?

A2: Yes. It barely raises blood sugar and doesn't stimulate insulin secretion, making it suitable for people controlling their blood sugar. However, it's still recommended to control total intake.

Q3: Is it really low in calories?

A3: Yes, it contains only about 0.2–0.4 kcal/g, far lower than sucrose (4 kcal/g), making it suitable for weight loss and calorie control.

Q4: Can it be used for baking? Will it brown too much?

A4: Yes. It undergoes the Maillard reaction, which can brown and enhance the flavor during baking, overcoming the problem of erythritol and other sugars not browning well.

Q5: Will consuming too much cause bloating and diarrhea?

A5: Compared to xylitol, maltitol, and lactitol, allulose is more tolerable. Normal consumption generally won't cause bloating or diarrhea, but excessive consumption may cause mild abdominal distension.

Q6: What are the differences between allulose and erythritol/xylitol?

A6: Erythritol: Strong cooling sensation, doesn't color the skin;

Xylitol: Good for teeth, but can cause bloating;

Allulose: Tastes most like sucrose, can be used for baking and coloring, is well-tolerated, and doesn't raise blood sugar.

Q7: Can children and pregnant women consume it?

A7: Safe at normal food additive levels; children are advised to consume in moderation, and pregnant women should consume according to their own health conditions.

Q8: Is it heat-resistant? Can it be used for making sugar or sauces?

A8: It has good heat resistance and is suitable for high-temperature cooking, sterilization, and baking; it doesn't easily decompose or change color.

Q9: Is it a sugar-free food ingredient?

A9: Yes, it can be used for claims such as "sugar-free, low-sugar, low-GI, zero-calorie" (subject to local regulations).

Is it in the same category as allitol and lactitol? No. Allitol is a rare sugar, not a sugar alcohol, and its metabolism and tolerance differ from sugar alcohols.