Project Description
Product Description
Allulose (C₆H₁₂O₆) is a naturally occurring, low-calorie rare sugar (a monosaccharide epimer of fructose) found in figs and raisins, now produced via enzymatic conversion of plant-based fructose for consistent purity. As a premium sugar substitute, allulose delivers approximately 70% of sucrose’s sweetness with only 0.2–0.4 calories per gram and a negligible impact on blood glucose or insulin levels. Its clean, sugar-like taste and full functional properties—including browning, freezing-point depression, and bulk—make it an exceptional 1:1 sugar replacement for reduced-calorie and low-glycemic formulations. Our allulose is a high-purity, standardized ingredient suitable for beverage, bakery, confectionery, and dietary supplement applications.
| Parameter |
Specification | Test Method |
|---|---|---|
| Appearance | White crystalline powder | Visual Inspection |
| Purity (Assay) | ≥ 99.0% | HPLC |
| Moisture Content | ≤ 3.0% | Loss on Drying |
| Total Ash | ≤ 0.1% | Ignition Method |
| Sweetness | Approximately 70% of sucrose | Organoleptic |
| Caloric Value | 0.2 – 0.4 kcal/g | Calculation |
| Solubility | Highly soluble in water | Visual |
| Lead (Pb) | ≤ 3 ppm | ICP-MS |
| Arsenic (As) | ≤ 1 ppm | ICP-MS |
| Cadmium (Cd) | ≤ 1 ppm | ICP-MS |
| Mercury (Hg) | ≤ 0.1 ppm | ICP-MS |
| Cadmium (Cd) | ≤ 1 ppm | ICP-MS |
| Mercury (Hg) | ≤ 0.1 ppm | ICP-MS |
| Total Plate Count | ≤ 1,000 cfu/g | Microbiological Culture |
| Yeast & Mold | ≤ 100 cfu/g |
Key Applications
Beverage Industry
Allulose is suitable for functional carbonated drinks, RTD teas and coffees, sports and electrolyte drinks, plant-based milks, protein shakes, and zero-sugar syrups. Its high solubility ensures transparent liquid systems with no precipitation or stratification. It masks beany flavor in plant-based drinks and is compatible with heat sterilization and UHT processing. Replace sucrose at a 1:1 ratio; blend with 5–10% erythritol to enhance sweetness persistence without aftertaste.
Baked Goods & Grain Products
Allulose is used in zero-sugar cakes, cookies, bread, baking premixes, energy bars, and pastry fillings. It triggers Maillard browning for authentic crust color, locks moisture to prevent dryness and staling, and maintains dough ductility and molding stability. It can fully replace sucrose for low-calorie baked goods; recommended baking temperature is 160–190°C to optimize caramelization.
Frozen Desserts & Confectionery
Allulose is ideal for zero-sugar ice cream, sorbet, chocolate, gummies, jams, and fruit preserves. It inhibits ice crystal growth for smooth frozen texture, prevents sugar bloom in chocolate, and provides flexible chewiness for gummy candies.
Dietary Supplements & Oral Care
Allulose is used in keto meal replacement powders, chewable vitamins, and protein bars for low-GI, clean-label positioning. In oral care, it is suitable for sugar-free mints, chewing gum, and natural mouthwash due to its non-cariogenic, tooth-friendly properties.
Industry-Focused Application Guidelines (Food & Beverage Priority)
Allulose’s technical properties are tailored for high-value clean-label product development. Below are categorized industrial application scenarios and formulation tips:
Beverage Industry (Core Application)
- Applicable Products: Functional carbonated drinks, RTD teas/coffees, sports & electrolyte drinks, plant-based milks, protein shakes, zero-sugar syrups
- Formulation Benefits: High solubility for transparent liquid systems; no precipitation or stratification; masks beany flavor in plant-based drinks; compatible with heat sterilization and UHT processing
- Usage Tip: Replace sucrose at 1:1 ratio; blend with 5–10% erythritol to enhance sweetness persistence without aftertaste
Baked Goods & Grain Products
- Applicable Products: Zero-sugar cakes, cookies, bread, baking premixes, energy bars, pastry fillings
- Formulation Benefits: Triggers Maillard browning for authentic crust color; locks moisture to prevent dryness and staling; maintains dough ductility and molding stability
- Usage Tip: Fully replaces sucrose for low-calorie baked goods; recommended baking temperature: 160–190℃ to optimize caramelization effect
Frozen Desserts & Confectionery
- Applicable Products: Zero-sugar ice cream, sorbet, chocolate, gummies, jams & fruit preserves
- Formulation Benefits: Inhibits ice crystal growth for smooth frozen texture; prevents sugar bloom in chocolate; provides flexible chewiness for gummy candies
Dietary Supplements & Oral Care
- Supplements: Keto meal replacement powders, chewable vitamins, protein bars (low-GI, clean-label positioning)
- Oral Care: Sugar-free mints, chewing gum, natural mouthwash (non-cariogenic, tooth-friendly properties)
Packing & Shipping
Strict Quality Control & Technical Specifications
| Test Item | Specification Standard | Test Method |
| Allulose Purity | ≥99.0% | HPLC |
| Moisture Content | ≤3.0% | Loss on Drying |
| Total Ash | ≤0.1% | Ignition Method |
| Lead (Pb) | ≤3 ppm | ICP-MS |
| Arsenic (As) | ≤1 ppm | ICP-MS |
| Cadmium (Cd) | ≤1 ppm | ICP-MS |
| Mercury (Hg) | ≤0.1 ppm | ICP-MS |
| Total Plate Count | ≤1,000 cfu/g | Microbiological Culture |
| Yeast & Mold | ≤100 cfu/g | Microbiological Culture |
| Salmonella / E. coli | Negative | GB/FDA Standard Method |
Storage
Storage Conditions: Keep in a tightly sealed container in a cool, dry place away from direct sunlight and moisture. Allulose is highly hygroscopic; proper sealing is essential to prevent clumping and maintain its free-flowing powder state.
Global Regulatory Compliance (Core Credibility)
Allulose features mature global regulatory approval, supporting seamless market launch across North America, Asia, and the EU, eliminating formulation compliance risks for manufacturers.
United States Regulatory Status
- FDA GRAS Certified: Generally Recognized As Safe for all food and beverage categories, no usage dosage limits imposed
- FDA official ruling: Allulose excluded from “added sugars” labeling, enabling low-sugar, no-added-sugar marketing claims
- Widely adopted by North American leading brands for beverage, bakery, frozen dessert, and confectionery applications
China Official Approval (Key Market Breakthrough)
- Official Approval Notice: Approved as a new food raw material by the National Health Commission of China (2025 No.4 Announcement, July 2, 2025)
- Full Application Coverage: Legally permitted for use in 20 major food categories, including beverages, baked goods, confectionery, frozen desserts, and special dietary foods
- Qualified Production Technology: Compliant with China’s regulatory standards for enzymatic conversion and microbial fermentation production processes, fully meeting domestic industrial production requirements
- End of 5-year national review process (first submitted in 2020), officially opening the large-scale domestic commercial application market
Other Regional Compliance
Compliant with EU food ingredient standards, HALAL, KOSHER, and non-GMO certification requirements, supporting global cross-border sales and OEM/ODM projects.
Why Choose Our Allulose?
• Traceable, non-GMO raw material sourcing with a fully transparent production process.
• Third-party tested for purity, heavy metals, and microbial safety, with complete batch COAs provided.
• Superior solubility and consistent batch-to-batch crystal structure for reliable formulation performance.
• Clean-label compliant, supporting the growing consumer demand for natural, low-glycemic sugar alternatives.
Located in China, if you purchase from us,we offer many additional convenient services, all of which cannot be easilly provided by other ingeredient products suppliers. Welcome to contact us to get FREE SAMPLE, COA and Nutrition Facts！
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