Sugar Replacement Food Grade D-Allulose
1) Beverages:
Combines well with stevia for 100% sugar reduction, stable for six months in drinks (pH 2.5–6). Ideal for various beverages and powdered mixes.
2) Baking:
Enhances sweetness, moisture, and browning, perfect for low-sugar baked goods and desserts. Improves shelf life and reduces freezing point.
3) Candy:
Reduces sugar by 55% and calories by 30%, with ideal texture and caramelization under high heat.
Allulose Powder
Allulose and D-Allulose 98.5%
Product Introduction:
The names psicose, D-Psicose, Allulose, and D-Allulose are used interchangeably to describe a naturally occurring "rare" sugar. Allulose, a monosaccharide, is present in very small amounts in a diverse group of fruits and nutritive sweeteners, including figs, raisins, jackfruit, maple syrup, molasses, and brown sugar. Commercially, allulose is produced through enzymatic conversion of a carbohydrate in corn, sugar cane, beets, or other sources. The resultant sugar is about 70% as sweet as sucrose and resembles sucrose in taste, texture, and function.
Its sweetness does not change with temperature, and it can show pure sweetness at various temperatures.
It is made of fructose as raw material, transformed and refined by epimerase. D-psicose is difficult to be digested and absorbed and hardly provides energy for life activities, so it is a very useful low-calorie sweetener.
