Product Description:
Sugar Reducing Allulose is produced from corn through an enzymatic conversion method (corn starch → glucose → fructose → catalyzed by episomerase to form allulose). Industrial production mainly uses fructose or glucose as raw materials. The product, depending on its specifications, appears as white crystalline powder/granules or white to light yellow liquid. The main features are extremely low calories (0.2 kcal/g), almost no increase in blood sugar (GI≈0), and participation in the Maillard Browning reaction (baking coloring). The sweetness is 70% of that of sucrose, with a pure taste and no aftertaste. It can be made into organic products
Specification:
The appearance is white granular powder.
Particle size is 20-40 mesh,20-60 mesh, 40-80 mesh,80-100mesh and Liquid.
Production Process
①. Raw material preparation
Main raw materials: Usually corn starch is used as the raw material, and high fructose corn syrup (containing D-fructose or D-glucose) is produced through enzymatic hydrolysis.
②. Enzyme conversion reaction
③. Separation and purification
Chromatographic separation
Crystallization: After concentrating the solution, it is cooled and crystallized, or it is made into powder through spray drying
④. Refining and packaging
After decolorization with activated carbon, impurity removal through ion exchange and sterilization, it is made into liquid or powder products.
Information Parameter
| Parameter | Numerical value/Description |
| Chemical Formula | C₆H₁₂O₆ |
| Molecular Weight | 180.16 g/mol |
| Sweetness | 70% of sucrose |
| Calorie | 0.2-0.4 kcal/g |
| Solubility | Readily soluble in water (≥500 g/L at about 30℃) |
| Melting Point | About 110-115℃ |
| Appearance | White crystalline powder or white to light yellow liquid |
| Stability | Stable at pH 2 to 8 |
Application:
1. Food industry
It is widely used in low-sugar and low-calorie foods, such as sugar-free beverages, baking, dairy products, meal replacements, candies, etc
2. The medical field
Antioxidants: Studies have shown that they may reduce oxidative stress.
Pharmaceutical excipients: As stabilizers or flavoring agents.
Efficacy
Sugar Reducing Allulose main advantages are as follows:
1. Low calorie
2. Good taste
3. High security
4. Improve product quality
5. High stability
Obtain the qualification
We have relevant certificates such as ISO9001,ISO 22000 HACCP, FSSC, and Halal.
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