| Customization: | Available |
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| CAS No.: | 551-68-8 |
| Formula: | C6h12o6 |
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Allulose is a natural ingredient found in fruits and foods such as raisins, figs, kiwi fruit and brown sugar. It is a white powder. Its aqueous solution is a transparent colorless liquid and is stable at room temperature and pressure. Allulose can provide satisfactory sweet products for dairy products, beverages, baked products, candy and other food. Its sweetness is similar to that of sucrose, but its calories are much lower than that of sucrose. Compared with D-glucose and D-fructose, allulose also has a stronger ability to scavenge active oxygen. Allulose has a soft and delicate taste. The initial stimulation speed to taste buds is slightly faster than that of sucrose, and there is no bad taste during and after consumption. Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures.
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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4:We provide testing services prior to shipment of the product.
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Question 1:Can you supply free samples ?
Answer:Because so many free sample orders everyday to us, sorry, we need to supply sample with charge, but sample charge can be deducted from future orders.Hope you can understand.
Question 2: How to assure your delivery same good quality as sample?
Answer: We just take sample from mass production. So same production line,same quality. Even we can supply you preshipment batch sample approval.
Question3. How to assure our delivery and quality after prepayment? If there is a dispute about quality etc, how to solve the problem?
Answer: We are committed to ingredient industry for nearly 20 years. Our products sold popular to European, american, russia and asian market.
The most important is pls book order directly in order.You can get extra Ali trade assurance. Our current assurance limit is USD104000 and will still up in future.
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