Allulose

Allulose is 70% as sweet as sucrose, but it has only 3% of the calories of sucrose, or 0.2kcal per gram. D-allulose can be absorbed by the small intestine and enter into the blood circulation in the human body. It will not be metabolized into energy after being absorbed by the small intestine and has low fermentability for intestinal microorganisms.

Application

1. Allulose is a soluble zero-fat sugar and has little effect on blood glucose, making it particularly suitable for food processing.

2. Allulose has the advantages of high sweetness and low calories, and it is considered to be one of the most ideal substitutes for sucrose. Adding D-aloxone to food can not only improve the degree of gelation, but also improve the flavor of food.

Executive Standard of Allulose

Item specification

Sensory index Appearance White or yellowish powder

Smell Sweet and no peculiar smell

Impurity No visible impurities

Physical Chemical Indicators D-psicose content dry basis % ? 98.0

Residue on ignition % ? 0.1

Loss on drying %? 2.0

PH Value 3.0-7.0

Hygienic Requirements plumbumPb / mg/kg ? 0.5

Total Arsenic As / mg/kg ? 0.5

Total bacterial count / CFU/g 103

Coliform bacteria /CFU/g Not Detected