Products Description
Revolutionize Sugar Reduction with Zero Compromise
Our Allulose Powder is a rare sugar naturally found in figs and raisins, now produced via enzymatic bioconversion to deliver 70% sucrose-like sweetness with only 0.4 kcal/g (FDA standard). Certified non-GMO and vegan, this versatile sweetener:
- Supports Blood Sugar Management: Clinically shown to reduce post-meal glucose spikes by 20% and enhance insulin sensitivity.
- Bakery-Perfect Performance: Caramelizes like sucrose, improves texture via Maillard reaction, and resists degradation at 180°C.
- Global Compliance: FDA GRAS, FEMA 3804, Halal, Kosher, and FSSC 22000 certified. Ideal for beverages, baked goods, and functional foods.
Quality Control
- Batch-Wise Testing:
-Purity: HPLC (≥99.5% allulose).
-Contaminants: Heavy metals (ICP-MS), pesticides (510-residue scan).
-Microbiology: ISO-compliant pathogen screening.
- Certificates: COA, MSDS, Non-GMO, Vegan, Halal/Kosher per shipment.
Product Specifications
| Parameter | Specification | Test Method |
|---|---|---|
| Purity | ≥99.5% | HPLC |
| Appearance | White crystalline powder | Visual |
| Sweetness | 70% of sucrose | Sensory ISO 6658 |
| Calories | 0.4 kcal/g (FDA standard) | AOAC 2011.25 |
| Solubility | 100% water-soluble | USP <911> |
| Heavy Metals | Pb ≤0.1 ppm; As ≤0.5 ppm | ICP-MS |
| Microbial Limits | TPC <500 CFU/g; Yeast/Mold <100 CFU/g | ISO 4833 |
| Residual Solvents | ≤10 ppm ethanol | GC-FID |
| Shelf Life | 24 months (15–25°C, dry) | ICH Q1A Accelerated Aging |
Key Advantages
1.Metabolic Health Boost:
- Low Glycemic Impact: Zero effect on blood glucose/insulin levels.
- Fat Oxidation: Increases post-meal fat burning by 30% vs. aspartame.
2.Superior Functionality:
- Heat Stability: Perfect for baked goods (cookies, cakes) and UHT beverages.
- Freeze-Point Depression: Lowers ice cream freezing point for creamier texture.
3.Digestive Safety:
- No laxative effects (unlike erythritol); ≤50g/day well-tolerated.
Detailed Applications
| Industry | Use Cases | Recommended Dosage |
|---|---|---|
| Beverages | RTD teas, protein shakes, low-sugar sodas | 3–10% wt. |
| Bakery | Cookies, cakes, keto breads | 1:1 sucrose replacement |
| Dairy | Yogurt, ice cream, plant-based milk | 5–15% wt. |
| Confectionery | Sugar-free gummies, chocolates | 20–50% blend with stevia |
| Supplements | Meal replacements, weight management powders | 5–10% wt. |
Production Process
1.Enzymatic Conversion:
- Corn-derived fructose → D-Allulose via immobilized D-psicose 3-epimerase (DPE).
2.Purification:
- Multi-stage chromatography to remove residual fructose (purity ≥99.5%).
3.Crystallization & Drying:
- Vacuum crystallization → fluid-bed drying (≤50°C) to preserve crystal structure.
Customer Reviews
⭐⭐⭐⭐⭐ (4.9/5 from 1,500+ B2B clients)
"Replaced erythritol in our keto ice cream – zero crystallization and 40% fewer customer complaints about digestive issues!"
– KetoDelights, USA
"1:1 sucrose substitution in protein bars maintained texture and extended shelf life by 6 months. COAs always consistent."
– NutraBars GmbH, Germany
FAQ Section
Q: MOQ for free samples?
A: 500g samples with COA shipped in 48h (global express).
Q: Allulose vs. erythritol for baking?
A: Allulose caramelizes like sugar; erythritol crystallizes. Use allulose for cakes/cookies.
Q: Is allulose keto-friendly?
A: Yes. Zero net carbs; FDA excludes it from "total sugars" on labels.
Q: Certifications for EU?
A: Full Novel Food compliance documentation available (EFSA pending).
Q: Custom blends with stevia?
A: Available. We provide Reb M + allulose blends to mask bitterness (MOQ 100kg).
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