Allulose
What is Allulose？
Allulose is an epimer of fructose, a rare monosaccharide that naturally exists in nature but has very little content. The sweetness is 70% of sucrose, and the calories are 0.3% of sucrose. It has similar taste and volume characteristics to sucrose, and is the best substitute for sucrose in foods. It is called "low-calorie sucrose". The United States approved as a GRAS (Generally Recognized As Safe) substance, allowing D-psicose to be used as a dietary additive and some food ingredients. The United States, Japan, South Korea, etc. have been used in baking, beverages, candy and other foods.
Main Features
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
Application area
Beverages, candies, dairy, baking food, functional food and other fields
Certificate Of Analysis
| Commodity | Allulose | Batch Number | 22091993 | |||
| Manufacturing date | Sept. 19,2022 | Quantity (kg) | sample | |||
| Expiry date | Sept. 18,2024 | Test date | Sept. 19,2022 | |||
| Test According As | QBLB 0034S | Packing | Net 25kg bag, PE inner bag | |||
| Test Result | ||||||
| Serial Number | Test Item | Standard | Result | |||
| 1 | Appearance | White Crystal | Eligible | |||
| 2 | Taste | Sweet | Eligible | |||
| 3 | Allulose (dry basis), % | ≥98.5 | 99.51 | |||
| 4 | H | 3.0-7.0 | 5.3 | |||
| 5 | Moisture, % | ≤ 1.0 | 0. 18 | |||
| 6 | Ash, % | ≤0. 1 | 0.065 | |||
| 7 | As(Arsenic), mg/kg | ≤0.5 | ＜0.5 | |||
| 8 | Pb(lead), mg/kg | ≤ 1.0 | ＜1.0 | |||
| 9 | Total Plate Count, cfu/g | ≤ 1000 | ＜10 | |||
| 10 | Coliforms, MPN/ 100g | ≤3.0 | ＜0.3 | |||
| 11 | Yeast, cfu/g | ≤25 | ＜10 | |||
| 12 | Mould, cfu/g | ≤25 | ＜10 | |||
| 13 | Salmonella, /25g | Negative | Negative | |||
| 14 | Staphylococcus aureus, /25g | Negative | Negative | |||
| Checker | 02 | Assessor | 01 | |||
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