D-Allulose Syrup, also called Allulose liquid
The content is ≥95%, the burning residue is ≤0.5%, the lead is ≤1.0.
Physiological functions of Allulose Syrup:
1. Lower blood sugar
2. Inhibit canceration
3. Anti-inflammatory
Production process
Microbial fermentation method: Using glucose or sucrose as raw materials, it is produced through fermentation, followed by purification, crystallization, drying and other steps.
Enzyme conversion method: Using fructose as the raw material, D-allulose 3-heteroisomerase is used for catalytic conversion, and then through decolorization, separation, purification and other processes, allulose liquid is obtained.
Applications :
D-Allulose Syrup is a versatile ingredient that meets both sweetness and functional requirements, reducing sugar while achieving sugar functions such as browning reactions, providing volume and fluff, etc.
1. Drinks
2. Baking
It has good water retention properties, keeping baked products moist and stable during their shelf life, and can lower freezing points, making it an excellent choice for reducing sugar and calories in desserts such as ice cream.
3. Candy
Example: In dark chocolate applications, Allulose Syrup can provide up to 65% sugar reduction and 15% calorie reduction with acceptable mouthfeel characteristics when used at 25%.
Allulose Syrup is also great for reducing sugar in sweet spreads, reducing sugar by 25% and calories by 12% when used at 10% (dry basis) level in chocolate spreads, with texture and viscosity properties similar to those of full sugar. Similar to sugar.
The advantages compared with traditional sugars and sweeteners
| Comparison Dimension | D-Allulose Syrup | Sucrose/Fructose | Artificial sweeteners (such as aspartame) |
| Calorie | 0.4 kcal/g | 4 kcal/g | 0 kcal/g |
| The influence of blood sugar | It hardly raises blood sugar (GI≈1) | High (GI 65-100) | No influence |
| Metabolic Pathways | Ninety percent is excreted through urine and does not participate in metabolism | Complete metabolic energy supply | Artificial synthesis may affect the intestinal flora |
| Taste | It has a pure sweetness close to that of sucrose, without any aftertaste | Natural sweetness | It may have a metallic or bitter aftertaste |
| Processability | Participate in the Maillard reaction to improve color and flavor | Good | Do not participate in the reaction |
| Security | Naturally occurring, FDA/EFSA certified | High sugar levels pose health risks | Some are controversial (such as aspartame) |
Obtain the qualification
We have relevant certificates such as ISO9001,ISO 22000 HACCP, FSSC, and Halal.
Package
The package of Allulose syrup is 25kg net in plastic drum or IBC Drum.
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