Audited Supplier
What's Allulose?
1. The sweetness is similar to that of sucrose
2. The taste in baked and frozen foods is close to that of sucrose
3. Not labeled as sugar
4. Calories are 1/10 of sucrose
5. Sugar patient-friendly
6. Regulate the intestinal microecology
| Product name | Allulose syrup | ||
| Item | Describe | Test method | |
| Sensory quality | Colorless to light yellow liquid, sweet. no odor, no visible impurities. | Q/CBL0009S | |
Typical data | solid content | ≥70 | Q/CBL0009S |
| D-Allulose,% | ≥95 | Q/CBL0009S | |
| PH | 3.0-7.0 | GB/T 20881 | |
| Ash,% | ≤0.5 | GB 5009.4 | |
| Lead,mg/kg | ≤0.5 | GB 5009.12 | |
| Arsenic,mg/kg | ≤0.5 | GB 5009.11 | |
| sulfur dioxide | ≤40 | GB5009.34 | |
| Total bacterial count,cfu/g | ≤1000 | GB 4789.2 | |
| Escherichia Coli,MPN/100g | ≤10 | GB 4789.3 | |
| Mold and Yeast(cfu/g) | ≤25 | GB 4789.15 | |
| Pathogen | Negative | GB 4789.4 GB 4789.10 | |
| Shelf-life | 24 months in room temperature | ||
| Flow process | raw materials- saccharify -Decolorizing filtration-IX(Ion Exchange)- The secondary concentration- chromatograph - Decolorizing filtration-IX(Ion Exchange)-concentration-Heat insulation-secondary filter-packing and storage CCP1: Heat preservation, control microorganisms, each transfer tank heating To 80-100ºC, holding for 30-40min | ||
| raw material | Fructose, water, Allulose epimerase , activated carbon | ||
| Packaging | 25kg/bag,Package in drums or we can pack according to your requirement. | ||
| Transportation & storage | Keep clean and do not mix with toxic, harmful and corrosive materials;Avoid exposure to the sun and rain and store in dry, clean and ventilated warehouse. | ||
Allulose is a universal ingredient that can meet the requirements of sweetness and functionality. It can reduce sugar while
achieving sugar functions, such as browning reaction, providing volume and bulkiness, etc.
1) For beverages:
In beverages, allulose and stevia can be combined well to achieve 100% sugar reduction in the formula while maintaining the overall taste and quality. In beverages with a pH of 2.5 to 6 stored under refrigerated or room temperature conditions, allulose remained stable for six months without any significant changes. Because of its high solubility, it is very suitable for any beverage. The solubility of crystalline psicose in powdered beverage mixes (such as iced tea or chocolate milk) is very good.
2) For baking:
The use of allulose can create perfect sweet, caramel flavor, moist, brown low-sugar and low-calorie baked goods. In some baked goods, this effect may be more obvious than adding sucrose, because under the same baking time and temperature conditions, compared with sucrose and glucose, allulose browning is greater.
Allulose also has good water retention properties, can maintain moisture and stable hardness during the shelf life of baked products, and can reduce the freezing point, making it an excellent choice for reducing sugar and calories in desserts such as ice cream. It crystallizes in foods with high solid content and can be used for fruit pretreatment of mixed yogurt.
3) For candy:
The lower crystallization rate of psicose enables the manufacture of confectionery products with desired texture characteristics. When used at a content of 25% (on a dry basis), allulose can reduce sugar by 55% and calories by 30%, and its hardness and elasticity are equivalent to whole sugar jelly. Under the high-temperature processing conditions of candy, allulose will caramelize, which helps to form a good color and flavor in the candy product.
BEIJING MUGU TECHNOLOGY CO., LTD are specialized in the production and distribution of food packaging products and food additives. We are dedicated to providing high-quality solutions that meet the needs of the food industry, offering sustainable and innovative packaging options, as well as a range of food-safe additives to enhance product preservation and quality. Our goal is to support businesses in delivering safe, reliable, and eco-friendly packaging solutions that contribute to the sustainability and quality of food products globally.
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