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  • Allulose Sweetener

    Product Name: Allulose Sweetener
    Appearance: White crystalline powder
    Specifications: 99%
    Test Method: HPLC
    Sample: available
    MOQ: 1kg
    Certificates: GMO free, NOP EU, ISO,Kosher, Halal certificate
    Email: [email protected]

    Food additive , , , , , ,
    • Product Description
    • Production&Shipping

    Allulose Sweetener Market Trends

    Allulose Sweetener is a low-calorie sugar found in wheat, figs or raisins, which has 95% fewer calories than regular sucrose and is not metabolized. Allulose was approved by the US FDA’s GRAS in 2014, but has not been further developed in the US market due to its “added sugar” status. Allulose is a monosaccharide that needs to be included in carbohydrates and total sugars, and was not available as a low-calorie sweetener at the time. In 2019, the FDA announced that the low-calorie sweetener allulose would be excluded from the labels of “added sugar” and “total sugar”, and its calorie value was set at 0.4kcal/g. Subsequently, ingredient companies began to increase allulose. Sugar production, the U.S. food and beverage market has also begun to use allulose, and the domestic demand for erythritol has surged, and allulose has ushered in rapid development as an excellent substitute for erythritol.

    Allulose bulk

    Bestnutras Allulose Sweetener COA

    Test Item Syrup Powder Crystal
    Appearance Colorless Light Yellow Liquid White or light yellow Powder White Crystalline powder
    Taste Sweet Sweet Sweet
    D-Allulose (dry basis), % ≥95 ≥95 ≥98.5
    Solids Substance, % ≥70
    Moisture, % ≤4.0 ≤1.0
    PH 3.0-7.0 3.0-7.0 3.0-7.0
    Ash, % ≤0.5 ≤0.5 ≤0.1
    As(Arsenic), mg/kg ≤0.5 ≤0.5 ≤0.5
    Pb(lead), mg/kg ≤0.5 ≤0.5 ≤0.5
    Total Plate Count, cfu/g ≤1000 ≤1000 ≤1000
    Coliforms, mpn/g ≤0.3 ≤0.3 ≤0.3
    Yeast and Mould, cfu/g ≤25 ≤25 ≤25
    Salmonella, S.aureus /25g Negative Negative Negative

    With the approval of the US FDA, allulose powder has been approved by regulations in 13 countries including Japan, South Korea, Canada, Australia and New Zealand; the United Kingdom, Germany, France, etc. have also developed and researched allulose. For allulose powder, the product listing reserve has been prepared after the regulatory approval. The number of patents for allulose has increased significantly since 2014 and is rapidly entering the market. If the subsequent approval of the National Health and Health Commission is approved, then allulose is expected to increase in volume in the worldwide market. At present, the market evaluates allulose as the next stevia, so the research on allulose and the production of allulose are constantly increasing.

    From the perspective of enterprises, there are still not many enterprises engaged in the extraction and production of D-allulose globally, mainly in Japan, the United States, Europe and parts of China. At present, the main obstacle to the promotion of allulose is its high cost, but as the technology becomes more and more mature, the cost reduction in the future is also inevitable. Industry analysts believe that 10 years ago, stevia obtained the FDA-approved GRAS certification, and has been active in the field of sugar replacement since then. As researchers learn more about the ingredient and work to better develop it for food and beverage applications, stevia has become a very widely used sweetener, second only to sucralose and cyclamate globally. Allulose have a good chance of replicating this process in the next 10 years.


    Allulose Sweetener Benefits

    Compared with other zero-calorie natural sweeteners, the biggest advantage of allulose is that it has similar properties and functions to sucrose, is safe enough, and resembles “sugar” enough, making it capable of being used in areas where other sweeteners are difficult to perform. Excellent sugar replacement effect is also obtained in applications such as baked goods. Its main advantages are as follows:

    1. Low calorie
    The sweetness of allulose is about 70% of that of sucrose, but the calories are much lower than that of sucrose, only one-tenth of that of sucrose. A small 2015 study suggests allulose may be beneficial for type 2 diabetes and obesity, and researchers report that allulose may help control blood sugar levels and improve insulin resistance, both in obesity and in people with diabetes It is a very ideal substitute for sucrose.

    2. Good taste
    In terms of taste, the sweetness of allulose is soft and delicate, and the pure sweetness is very similar to that of high-purity sucrose. The initial stimulation to the 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 express pure sweetness at various temperatures.

    3. High security
    Allulose is regarded by European and American scholars as the best substitute for erythritol, because the sweetness of the two is similar, and it is safer than sugar alcohol. People have a certain tolerance to the intake of various sugar alcohols, otherwise there will be different degrees of laxative effects, but allulose will not have such a situation, and it will have no effect on metabolism and blood sugar levels.

    In addition, psicose does not use chemical synthesis. The general preparation method is that fructose extracted from corn or sugar beet is prepared by enzymatic epimerization method. The generated product is relatively simple and belongs to natural products.

    4. Improving product quality
    Allulose and egg albumin can not only form a better cross-linked structure through Maillard reaction, improve food texture, but also generate substances with high antioxidant effect, which can reduce oxidative loss in food processing and storage. Partial replacement of sucrose with allulose in cakes can improve cake quality by producing a large amount of antioxidants through the Maillard reaction, thus making it an excellent alternative to sucrose in baking applications.

    5. High stability
    The structure and characteristics of psicose are extremely stable, and it has strong chemical inertness. It can maintain its original state under acidic or alkaline conditions, and its stability is higher than that of sucrose. It is convenient to apply to various nutrient-rich, raw materials in foods with complex origins.

    Allulose Sweetener Applications

    Allulose is a general-purpose ingredient that meets both sweetness and functional requirements, reducing sugar while achieving sugar functions such as browning, providing volume and bulk, etc.

    1. Beverages
      In beverages, allulose can be well combined with stevia to achieve 100% sugar reduction in formulations while maintaining overall taste and quality. For example, during hot filling of pH 3 acidic beverages (heat treatment at 210°F for 30 seconds, filling conditions at 180°F), allulose remains stable and fully retains product characteristics. Likewise, allulose remained stable for six months without any noticeable change in beverages with a pH of 2.5 to 6 stored under refrigeration or at room temperature. Due to its high solubility, it is ideal for application to any beverage, and crystallized allulose dissolves very well in powdered beverage mixes such as iced tea or chocolate milk.
    2. Allulose sweetener for Baking
      With allulose, you can create perfectly sweet, caramel-flavored, moist, browned low-sugar and low-calorie baked goods. In some baked goods, this effect may be more pronounced than adding sucrose because allulose browns more than sucrose and glucose at the same baking time and temperature, it is more Similar to fructose. In recipes containing brown sugar, allulose can be a good substitute to preserve the flavor and color of the caramel. In brown sugar cakes used at 10% (dry basis), allulose reduces sugar by 35%, and its crumb structure, dense texture is comparable to full sugar. Allulose also has good water retention properties, keeps moist and stable firmness during the shelf life of baked products, and lowers the freezing point, making it an excellent choice for reducing sugar and calories in desserts such as ice cream, and it will not Crystallizes in high solids foods and can be used in fruit pretreatment for mixed yogurt. Allulose has a refrigerated storage stability (no syneresis) of at least three months in preserved fruit compared to its full sugar counterpart. Learn more about types of sweeteners used for bakery industry Here.
    3. Allulose used for candy production
      The lower crystallization rate of allulose enables the manufacture of confectionary products with desired texture characteristics. When used at 25%, allulose reduces sugar by 55% and calories by 30%, and is comparable in firmness and elasticity to full sugar fudge. At room temperature of 25-30 degrees Celsius, no obvious deformation was observed when these candies absorbed moisture under conditions of increasing relative humidity (relative humidity from 5% to 80% RH). Under the high temperature processing conditions of the candy, allulose caramelizes, helping to develop good color and flavor in the candy product. In dark chocolate applications, 25% allulose can provide up to 65% sugar reduction and 15% calorie reduction with acceptable mouthfeel characteristics. Allulose is also great for reducing sugar in sweetened sauces, reducing sugar by 25% and calories by 12% when used at the 10% level in chocolate sauce, with texture and viscosity properties similar to full sugar.

    Why Do You Choose BestNutras Allulose Sweetener?

    * Calorie, Sugar & Gluten-Free,low glycemic
    * USDA & EU Organic, ISO22000, Kosher Certified, Non-GMO
    * Sugar Substitute
    * Tooth Friendly
    * Taste and Feels Just Like Sugar

    Just feel free to write us at [email protected] if you are interested in our allulose sweetener powder.


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