| Customization: | Available |
|---|---|
| CAS No.: | 551-68-8 |
| Formula: | C6h12o6 |
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Allulose, a new type of sweetener, is a six-carbon sugar with a very low content in nature. It occurs naturally in a few foods, and allulose was first identified in wheat leaves in 1940. Since then, small amounts of allulose have been found in certain fruits (eg, figs, raisins) as well as in maple syrup and brown sugar. A small amount of natural psicose can be obtained by alkaline isomerization of fructose.
Advantages of Allulose:
1. Lower blood sugar, inhibit cancer, anti-inflammation.
2. Allulose is a general-purpose ingredient that can meet the requirements of sweetness and functionality, and realize the functions of sugar while reducing sugar, such as browning reaction, providing volume and fluffiness, etc.
| Test Item | Standard | |
| Syrup | Crystal | |
| Appearance | Colorless Light Yellow Liquid | White Crystalline powder |
| Taste | Sweet | Sweet |
| D-Allulose (dry basis), % | ≥90 | ≥98.5 |
| Solids Substance, % | ≥70 | - |
| Moisture, % | - | ≤1.0 |
| PH | 3.0-7.0 | 3.0-7.0 |
| Ash, % | ≤0.5 | ≤0.1 |
| As(Arsenic), mg/kg | ≤0.5 | ≤0.5 |
| Pb(Lead), mg/kg | ≤0.5 | ≤0.5 |
| Total Plate Count, cfu/g | ≤1000 | ≤1000 |
| Coliforms, mpn/g | ≤0.3 | ≤0.3 |
| Yeast and Mould, cfu/g | ≤25 | ≤25 |
| Pathogen (Salmonella, ), /25g | Negative | Negative |
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